Stewed Tomatoes

Directions

1. 1
   Combine all ingredients in a large Dutch oven.
2. 2
   Bring to a boil, reduce heat and simmer, uncovered, 1 hour, stirring occasionally.
3. 3
   Remove bay leaves.
4. 4
   Spoon hot mixture into hot sterilized jars, leaving 1/2-inch headspace.
5. 5
   Cover at once with metal lids and screw bands tight.
6. 6
   Process in pressure canner at 10 pounds pressure (240) 15 minutes.
7. 7
   Yield: 7 pints.
8. 8
   About 41 calories and 14 milligrams sodium per 1/2 cup serving.