Spicy Stewed Tomatoes by Marva Thomas

18 firm ripe tomatoes
1 lg green pepper (chopped)
1/4 C. sugar
1 small garlic
1 1/2 T. salt
3 stalks celery chopped
1 onion chopped
3 T. vinegar

Wash tomatoes scald 1/2 min, peel & quarter. Combine remaining ingredients in bowl.  Fill jars with alternate layers of tomatoes and celery mix, using 3 T. mix in each pint jar.  Fill jars to 1/2" from top, pressing tomatoes down until a spoon to extract just enough juice to cover top.  Work out any large air bubbles cold pack. Process pints 35 min quarts 45 six pints.

Hot Sauce by Shirley Baum(?)

Green or slightly turned tomato (if using red peel them)

Slice in 1/4's put in pot
add 2 or 3 onions chopped into 1/4
2 or 3 stalks of celery
1 or 2 carrots
Pot half full of tomatoes
2 or 3 to taste-Hot peppers (jalapeno)
add quite a bit of salt 1/4 - 1/2 C.
1-2 green peppers

Cook
run through blender
puree-put in jar
water boil 45 min.
pressure 10 min at 10 lbs