Canning Diced Tomatoes Tomato Juice Food

HOW TO CAN DICED TOMATOES

Steps:

• Fill a water bath canner fit with a canning rack 2/3 full with water. Bring to a boil.
• Wash, sterilize, and heat nine wide-mouth pint canning jars.
• Score the bottom of each tomato in the shape of an "X." Working in small batches, plunge tomatoes into boiling water for 45-60 seconds, or until the skins start to pull away from the tomato.
• Immediately submerge tomatoes into an ice bath and slip off the skins. Remove tomato cores and dice.
• Working one jar at a time, place 1/4 teaspoon of powdered citric acid OR 1 tablespoon bottled lemon juice in the bottom of the hot jar.
• Pack raw diced tomatoes into the prepared jar. Press tomatoes with the back of a spoon to release juice and fill in spaces between tomatoes. Add in more tomatoes and juice, if necessary, to reach a 1/2" headspace between the top of the tomatoes and the top of the jar.
• Wipe the rim of the jar, place on the lid, and then screw on the band until fingertip tight. Place jar in canner, and then repeat with remaining eight jars, working one jar at a time.
• Ensure that jars are covered by at least 1" of water in the canner, then bring to a boil and process for 85 minutes. When processing time is up, turn off the canner and remove the lid. Wait five minutes, then remove the jars to a towel-lined countertop or table and cool completely.
• Check the seals by pressing on the top of the lid. If it flexes, immediately refrigerate the jar and use within 7-10 days. If the lid doesn't flex, it is safe to store in a cool dark place. Use within a year for best flavor. Make sure to label your jars with contents and date before storing.

CANNING DICED TOMATOES & TOMATO JUICE

Steps:

• Wash tomatoes, then place in kettle of water cook on medium high heat until skin cracks.
• Then take out, place in bowl in sink and pour cold water inches Then drain and do again.
• Peel tomatoes, then with strainer over bowl, cut open and leave in strainer, and repeat with other tomatoes. When cool enough, remove stem part. Reserve the tomato juice.
• There are still probably seeds left so next place tomatoes in sieve. I like the new one stainless steel food mill. After getting rid of more juice and seeds underneath in bowl, put tomatoes aside in 1 kettle, set aside.
• Then strain juice/seeds into strainer so juice goes into a second kettle. Throw seeds away. Mix seasonings in Tomato Juice, cook on medium high heat till boiling. Meanwhile you should have washed your pint size jars in soapy water/rinsed and place in your big kettle of water, boil until water reaches 180 degrees. Then take out a few jars, fill with Juice, Seal and put back in water for 15 minutes on medium high heat. Take out and place on towel to dry/cool.
• Next take your kettle of tomatoes, add 2 chopped pepper/onion, garlic, spices, 2 jars of tomato paste. Cook for 1 hour on medium high to medium heat. Same as before take your jars, put a drop of lemon juice in bottom, then fill with Tomato mixture, seal and put back in water for 15 minutes, take out to dry/cool. Clean up mess.