Canned Diced Tomatoes

Ingredients

Instructions

1. 1Wash the quart jars, bands, and new lids in hot soapy water and keep the jars hot in a pot of water, a warm dishwasher, or a low oven until filling time.
2. 2Simmer the new lids in hot water per the manufacturer's directions.
3. 3Wash the tomatoes, score an X on the blossom end, blanch in boiling water for 30 to 60 seconds until the skins split, cool immediately in an ice water bath, slip off the skins, and cut out the cores.
4. 4Cut the peeled tomatoes into even 1/2 to 3/4 inch dice, reserving any juice released during cutting; heat a small portion of the diced tomatoes with their juice in a large pot to boiling, crushing lightly to start the liquid, then stir in the remaining diced tomatoes and bring the whole pot back to a gentle boil for 5 minutes.
5. 5Add the required acid directly to each hot, empty jar before adding the tomatoes: 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid per quart jar (half that per pint), plus salt if desired.
6. 6Fill the jars with the hot diced tomatoes and their juice, leaving 1/2 inch of headspace.
7. 7Remove air bubbles with a nonmetallic tool, wipe the rims clean, center the lids, and screw on the bands fingertip tight.
8. 8Process in a boiling-water canner with 1 to 2 inches of water over the jar tops, timing from a full rolling boil: 35 minutes for pints and 45 minutes for quarts at 0-1,000 ft, adding 5 minutes at 1,001-3,000 ft, 10 minutes at 3,001-6,000 ft, 15 minutes at 6,001-8,000 ft, or 20 minutes above 8,000 ft.
9. 9Turn off the heat, wait 5 minutes, then use a jar lifter to move the jars to a towel-lined counter to cool undisturbed for 12 to 24 hours.
10. 10Check the seals by pressing the lid centers, label with contents, acid added, and date, and refrigerate any unsealed jars for immediate use.
11. 11Store sealed jars in a cool, dark place for up to about 1 year; refrigerate opened jars and use within about a week.
12. 12Do not skip the bottled lemon juice or citric acid step for any jar, since it is essential for safe boiling-water processing of tomatoes.