Diced Tomatoes
Enjoy the benefits of canning diced tomatoes at home. Simple steps for adding fresh flavor to your winter meals are provided.
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Equipment
Ingredients
- 40 Large roma tomatoes (approximate)
- 12 tbsp Lemon juice
- 6 tsp Canning salt
- Boiling water
Instructions
- Wash the canning jars, lids, and bands in hot soapy water.
- Fill the water bath and bring to a boil over high heat.
- Fill the electric kettle with water and bring to a boil.
- Add 1 tablespoon of lemon juice and 1/2 tsp of canning salt to each jar.
- Dice the roma tomatoes and fill each jar, leaving 1/2 inch head space.
- Fill each packed jar with boiling water.
- Using the bubble popper, remove any trapped air and add water if needed.
- Wipe the rim of each jar with a clean dry paper towel.
- Place the lids on the jars and tighten the bands fingertip tight.
- Using the jar lifter, place the jars into the water bath.
- Cover the water bath and allow the jars to process for 35 minutes for sea level canning. Adjust for altitude if needed.
- Remove the jars to a towel lined cutting board and allow to cool for 12 hours before labeling and storing.
- If any jars do not seal, they should be refrigerated and used first.
Nutrition
Serving: 100gCalories: 16kcal
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