THRIFTYFRUGALMOM
I started canning diced tomatoes several years ago after having an “aha moment” one evening while preparing dinner. As I was opening a can of diced tomatoes that I needed for the recipe I was making, I suddenly wondered why in the world I never tried canning them myself. I mean how hard could it be?
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– fresh tomatoes (approximately 2 3/4 lb. for 1 quart jar) – salt (1 tsp. per quart or 1/2 tsp. per pint) – bottled lemon juice (2 tbsp. per quart or 1 tbps. per pint)
No. 1
Wash tomatoes thoroughly. Cut out the stem and any defects or blemishes. Some people also peel the tomatoes, but I never do and we honestly have not noticed the peelings at all and I’m even funny about textures like that in food.
No. 2
No. 3