Chili Stewed Tomatoes

Ingredients

• 3 quarts peeled (chopped tomatoes - I recommend Roma/plum or beef tomatoes, but any will work)
• 3 cups chopped celery
• 2 cups chopped yellow onion
• 1 cup chopped green pepper
• 1/4 cup kosher salt
• 2 cups granulated sugar
• 1/4 cup brown sugar
• 1 1/2 teaspoons black pepper
• 1 cup white vinegar
• 1 1/2 teaspoons mixed pickling spices

Instructions

1. 1

   In a large pot or bowl, combine tomatoes, celery, onion, green pepper, and salt. Cover with a lid or large towel and let stand overnight. The next day, drain through a colander - do not press on the vegetables.

2. 2

   Place drained vegetables in a large pot. Add sugar, brown sugar, pepper, and vinegar. Tie pickling spices in cheesecloth and add to the pot. Bring to a boil, then reduce heat and simmer, uncovered, for 15 minutes.

3. 3

   --- There are several options for storage: ---

4. 4

   If you plan to eat all the stewed tomatoes within 1 week, simply store it in a covered container in the fridge.

5. 5

   Freeze it in freezer-safe baggies or containers for up to 12 months.

6. 6

   Can it in jars for pantry storage. Ladle mixture into sterilized jars, leaving 1/2" of headspace. Place a lid on the jar and then a ring, just finger-tight. Process in a boiling water bath for 10 minutes. This will yield 5 to 6 pints. Best eaten within 12 months.