Monday, October 5, 2009

Canning Diced Tomatoes

Fall is upon us and that means lots and lots of tomatoes! We definitely cannot eat all the tomatoes that a garden will produce so we can them. One way of using our tomatoes is by making them into diced tomatoes. One pint is almost equivalent to a can in the grocery store. Since I use these alot for recipes I try to make quite a few jars. I made 23 pints from the quantity of tomatoes you see in this picture.

I like to use the Roma type of tomato for canning. They are thicker and make better sauces and paste. The first thing you will want to do is wash all your tomatoes. Then toss a couple tomatoes at a time into boiling water for a minute. The skins of the tomato usually start to split when you do this. Immediately put into cold water. (Some people use ice water, I have never had to.) Peel the tomatoes.

This picture shows what the tomato will look like when you peel it. It should slide right off the tomato.

A container full of peeled tomatoes ready to be diced.

Next, dice up the tomatoes to any size you want.........

With Gracie's help I was done in no time. :0)

Heat the diced tomatoes in a kettle until a gentle simmer. Fill clean and sterilized pint jars to within a 1/2 inch of the top. (Tomatoes will make their own juice so no need to add any.) Add one tablespoon bottled lemon juice and 1/2 teaspoon salt to each pint. Wash rims with clean cloth and seal. Process in boiling water bath canner or pressure canner.

*note: if you think you would like to can, purchase a Ball Blue Book. It explains different methods of canning and has lots of great recipes.

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