Several people have told me that they’re afraid to can tomatoes. Whether it’s woes about water bath versus pressure canning or the lengthy process of boiling, blanching, peeling and dicing them, it’s not OK to let yourself be intimidated by a round, red object! Stand up to the tomato and say I WILL CAN YOU!
Okay, maybe you don’t need to do that. But if it makes you feel better, go with it.
I picked up yet another box of canning tomatoes at the farmer’s market, this one being 5lbs for 5 bucks. You just can’t beat that deal. My garden has produced a steady one tomato per day, so I added four small ones out of my garden to this collection.
What? I thought you hated tomatoes and only ate them in forms of ketchup??
It’s true – I’m not a big fan of these juicy, mushy things. Over the past 5 years the taste has started to grow on me, but I’m still not one to pick up a tomato and eat it as is. I’d rather add tomatoes and their juices to a pot of chili or pulverized and creamed in a soup. Therefore it seemed purposeful to dice them up and can with their juices so I can use them later in the one-pot taco mac or my chili cook-off I’m entering at work on Monday.
The recipe I used was straight out of Food in Jars with changes to the process and not so much the ingredients. You pretty much have to use tomatoes to make diced tomatoes, k? However, based on the available tools in my kitchen, some things had to be altered.
Canned Diced Tomatoes
Recipe from Food in Jars, process adapted
Makes 4-5 pints
- 6 lbs tomatoes, any kind and any size
- Bottled lemon juice