Canning Diced Tomatoes & Tomato Juice

Total Time
2hrs
Prep 1 hr
Cook 1 hr

How to can and make up a batch of Diced Tomatoes.

Ingredients Nutrition

Directions

  1. Wash tomatoes, then place in kettle of water cook on medium high heat until skin cracks.
  2. Then take out, place in bowl in sink and pour cold water inches Then drain and do again.
  3. 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.
  4. 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.
  5. 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.
  6. 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.