Diced tomatoes are great for soups, stews, sauces etc. They take more time to prep than Crushed or whole tomatoes but I use A LOT of diced tomatoes in dishes like Tomato and Corn Rice or Fresh Veggie Soup.
- Prep Time : 15 minutes
- Cook Time : 45 minutes
- Once you have Peeled tomatoes like this, core and get what seeds and juice you can from the tomatoes Then chop with a large knife chopped to the constancy you like. I then place them in a strainer so any extra juice an drain out while I finish peeling and dicing. When I dice tomatoes I Put a cutting board inside my cookie sheet so the juice does not end up all over me, the counter, and the floor.
- While you are cutting up your tomatoes heat your jars and lids along with a pot of water.
- In a Hot jar add 1 Tablespoon of bottled lemon juice or 1/4 teaspoon of citric acid and 1/2 teaspoon of salt for Pints, and 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.