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Preserving Tomatoes, Diced, Sauced, Semi-whole
Preserving Tomatoes, Diced, Sauced, Semi-whole

Before you jump to Preserving Tomatoes, Diced, Sauced, Semi-whole recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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Pick water over other refreshments. Having a soda or a cup of coffee every once in a while isn’t a bad idea. Using them for your sole source of hydration, conversely, is dumb. When you pick out water over other beverages you are helping your body remain very healthy and hydrated. This also helps you reduce your caloric intake by hundreds of points without having to buy and eat terrible diet foods. Productive weight loss efforts often depend entirely on water ingestion.

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We hope you got insight from reading it, now let’s go back to preserving tomatoes, diced, sauced, semi-whole recipe. To make preserving tomatoes, diced, sauced, semi-whole you need 10 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to prepare Preserving Tomatoes, Diced, Sauced, Semi-whole:
  1. Prepare Base
  2. You need 48 large tomatoes 2/3 box/bushel
  3. Provide 5 pint jars sterilized with lids
  4. Prepare 8 quart jar sterilized with lids
  5. You need 21 teaspoon canning salt
  6. Prepare 21 teaspoons lemon juice
  7. You need Sauce
  8. Use 1 large onion
  9. You need 1 teaspoon granulated garlic powder
  10. Get 2 tablespoons Valentina hot sauce optional
Instructions to make Preserving Tomatoes, Diced, Sauced, Semi-whole:
  1. Sterilize the jars in the oven 150° Fahrenheit keep warm till needed. Boil the lids and keep in the hot water. I used a device called the canning wand, a magnet, to remove lids. Wash the tomatoes.
  2. Semi-whole tomatoes; Scald the tomatoes in boiling water. 1 minute is all it takes. Remove the cores also.
  3. The tomato skins come right off. Add tomatoes with no water to a pot. Mash a couple of tomatoes and start cooking them. Add 1 teaspoon lemon juice, 1 teaspoon sugar, and 1 teaspoon salt in every pint jar. 2 teaspoons, salt lemon juice, and sugar per quart jar.
  4. Fill each jar to within a 1/2 inch of the rim of the jars. These are the big to semi-whole tomatoes. They will process for 60 minutes for pints 90 minutes for quarts. Wipe the rims before adding lids. Cover the tallest jars by an inch or two of water. It will evaporate so check often.
  5. Diced tomatoes; Dice the tomatoes keeping the skin on. Reduce the liquids cooking for as long as needed. You can use a canning funnel here. The tomatoes won't clog up, during filling.
  6. Add the lids make sure to wipe the rims before adding. Place in a canning pot with a rack in bottom. Process for 30 minutes keeping water 1-2 inches above the tallest jar. Let cool on a towel away from drafts for 24 hours. I covered mine with a kitchen towel. Check the lids to make sure the sealed before storing.
  7. Tomato sauce; add the tomatoes that are diced along with the onions, garlic, and hot sauce if you want. Simmer the onions and tomatoes with spices allow to reduce.
  8. Add to the hot jars boiling hot. The last jar was about 2 tablespoons short. So I improvised and added 2 tablespoons of the hot sauce lol. Processed for 90 minutes. Check the lids after 24 hours allowing them to cool.

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