Serves: 5
Yield: It's up to you!
Start with putting desired size of mason jars in your dishwasher on the rinse cycle. This will keep them warm until you are ready to can.
Place tomatoes in boiling water for 1-2 minutes and immediately plunge in ice water. This will allow the skins to separate. Dice tomatoes and place in a large bowl.
When all the tomatoes are peeled and diced, you are ready to start canning. Start simmering the lids and place washed jars on a clean towel.
For pint jars, add 1 Tablespoon of bottled lemon juice or 1/4 teaspoon of citric acid and 1/2 teaspoon of salt. For quart jars, 2 Tablespoons of Lemon juice or 1/2 teaspoon citric acid and 1 teaspoon of salt for quarts.
Then add you tomatoes leaving 1/2 inch head space, and fill in with the hot water. Remove any air bubbles. Wipe Rim clean and place lids on the jars.
Process in water bath for 35 for pints and 45 minutes for quarts. Or process in a pressure canner for 10 minutes at 10 pounds of pressure.
This Canned Diced Tomatoes recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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