Diced Tomatoes

Diced Tomatoes

Ingredients

fresh tomatoes (approximately 2 3/4 lb. for 1 quart jar)

salt (1 tsp. per quart or 1/2 tsp. per pint)

bottled lemon juice (2 tbsp. per quart or 1 tbps. per pint)

Instructions

Wash tomatoes thoroughly.  Cut out the stem and any defects or blemishes.  Some people also peel the tomatoes, but I never do and we honestly have not noticed the peelings at all- and I’m even funny about textures like that in food.  

Slice tomatoes into about ½ inch thick slices, then dice them into whatever size you want. 

Place diced tomatoes into a clean canning jar- a funnel makes this super easy.  Gently shake jar to settle tomatoes so that you can fill it completely.  

The tomatoes should be packed tightly in order to produce enough juice. It won't hurt if you press down on them a bit to get the jar packed full- in fact, this is probably going to be necessary.

The jar should be full to the base of the neck.

Add salt (½ tsp. per pint and 1 tsp. per quart) and bottled lemon juice (1 Tbsp. per pint and 2 Tbsp. per quart).  

Wipe rim of each jar 

Place  jars in canner.  Fill with enough hot water to cover the jars by 1 to 2 inches.  Cover canner with a lid. Turn the burner on medium high heat.  Once water starts to boil, reduce heat slightly and process for 45 minutes, making sure the water is boiling gently and steadily the whole time.  

After jars are completely cool, you can remove the rings.  Jars should be wiped clean before storing them.

Notes

NOTE: 1 pint of canned diced tomatoes is equivalent to 1 (15 oz.) can of diced tomatoes.

CITRIC ACID: You can use citric acid instead of lemon juice. Use 1/4 tsp. per pint and 1/2 tsp. per quart.

From

https://www.thriftyfrugalmom.com/how-to-can-diced-tomatoes-a-step-by-step-tutorial/