Tomatoes (amount is up to you):
Scald tomatoes in boiling water about 1 min. Remove from water & drop into ice water to cool. Peel off skins & remove core. Can also remove some or all of the seeds, if you wish, by squeezing gently or pressing seeds out with your thumbs.
Chunk up tomatoes. Simmer & stir gently 10-15 min. Stir often to avoid scorching.
Place tomatoes in pint or quart jars. Add ½ tsp,. salt to each pt. jar, 1 tsp. salt to each qt. jar. Fill jars to ½ in. from top of jar. Seal & process in hot water bath 10 min. for pts. & 20 min. for qts.
Place approximatley 1 pt. peeled, cooked tomatoes in blender. Process on slowest speed 2-3 sec. Pour into sieve and gently stir with wooden spoon to allow juice to separate from pulp. Save pulp for salsa. Pour juice into pt. or qt. jars. Add ½ tsp. salt to pt. jars & 1 tsp. salt to qt. jars. Seal jars & process in hot water bath; 10 min. for pts. & 20 min. for qts.
In Dutch oven place peeled, cored tomatoes, 6 stalks celery, 1 large chopped onion, 2 green quartered peppers. Other optional ingredients: ¼ c. chopped parsley, 1 clove garlic, 1 Tbsp. sugar, 1 Tbsp, worchestershire sauce, tobasco sauce to taste. Simmer ½ hr,. Run through blender, strain. Add ½ tsp. salt for pts., 1 tsp. salt for qts.