Start by giving your jars, lids, screw bands, and canning tools a good scrub in hot, soapy water. Rinse them off thoroughly and set them aside to air dry on a clean kitchen towel.

Place the jar rack into the water bath canner, place jars in the canner, and add water to cover. Bring the canner to a gentle simmer at 180˚F for 10 minutes, and keep everything hot until you are ready to fill the jars.

Add the prepared tomatoes, celery, onions, peppers, and salt to a large stainless steel saucepot, and stir to combine.

Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer (180˚F) for 10 minutes. Stir occasionally to prevent sticking.

Spread a kitchen towel on the counter. Use your jar lifter to remove a jar from the canner, drain it, and place it on the towel. Keep the remaining jars in the canner so they stay hot.

Add 1/4 teaspoon of citric acid or 1 tablespoon of bottled lemon juice to each pint-sized jar. Or add 1/2 teaspoon citric acid or 2 tablespoons lemon juice to each quart jar.)

Run the bubble popper through the jar to release air, and wipe the rim clean with a damp paper towel.

Center a lid on the jar, and screw on the band until it is fingertip tight. Use the jar lifter to place the jar back into the canner, and repeat with the remaining jars.

Once the filled jars are all in the canner, adjust the water level to be about 2 to 3 inches above the jar tops.

When the processing time is complete, turn off the heat, remove the cover by tilting the lid away so that steam does not burn your face, and allow the canner to cool down and settle for 5 minutes.

Spread a dry kitchen towel on the counter. Use a jar lifter to remove the jars one at a time from the canner. Keep the jars upright, and place them on the towel. Do not tighten ring bands or test the seals yet. Let the jars sit undisturbed for 12 to 24 hours to cool.

After the jars have cooled for at least 12 hours, check to be sure the lids have sealed by pushing on the center of the cover. The lid should not pop up. If the top flexes up and down, it did not seal. Refrigerate the jar and use it within a week.

Remove the ring bands, wash, label, date the jars, and store the canned tomatoes in a cool, dark place between 50 to 70 degrees F for 12 to 18 months. Once the jar is open, refrigerate it and use it within a week. The recipe yields about 6 pints or 3 quarts, depending on the juiciness of your tomatoes.