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CANNED TOMATOES & CHILIES {ROTEL COPY}

Source of Recipe


https://anoregoncottage.com/canned-tomatoes-chilies-aka-rotel/2/



List of Ingredients



• 12 cups cored, peeled, and quartered tomatoes
  
• 1 cup finely chopped chili peppers (anaheim, ancho, or other mild pepper – add in a jalapeno for spice, if desired)
  
• 1 tablespoon canning salt
  
• 1 teaspoon black pepper
  
• 1 teaspoon dry oregano
  
• 1/2 teaspoon coriander
  
• citric acid to add to jars: 1/4 teaspoon for each pint (1/2 teaspoon for quarts) OR 1 tablespoon bottled lemon juice for pints (2 tablespoons for quarts)
  






Instructions



1. citric acid to add to jars: 1/4 teaspoon for each pint (1/2 teaspoon for quarts) OR 1 tablespoon bottled lemon juice for pints (2 tablespoons for quarts)
   
   
2. Wash, stem, and seed chilies (leaving seeds increases spiciness). Finely chop (or cut into large pieces and finely chop in a food processor).
   
   
3. Add chilies, salt, pepper, oregano, and coriander to tomatoes in stockpot, bring to a low boil, reduce heat and simmer for 10 minutes.
   
   
4. While tomato mixture is simmering, prepare canner, jars and lids (here’s a tutorial for water-bath canning).
   
   
5. To clean, hot, pint canning jars, add 1/4 tsp. citric acid or 1 TB. lemon juice (if using quart jars, add 1/2 tsp. citric acid or 2 TB. lemon juice).
   
   
6. Ladle the tomato-chili mixture into each jar, leaving 1/2-inch headspace. Remove bubbles with a spatula, wipe rims, and attach lids.
   
   
7. Add jars to canner, cover, bring to a boil and process 40 minutes for pints (50 minutes for quarts), adjusting heat as needed to maintain a soft boil.
   
   
8. Remove jars from canner to a towel-lined counter and let cool 12 to 24 hours. Remove rings for storage and check lids to be sure they’ve sealed (gently pull up with your fingers). Refrigerate any that didn’t seal.
   
   
9. Double batch makes 17 pints + a little. If using small canner (3 pints) on our stove top, simmer is perfect after being brought to a boil.
   
   






Final Comments


Serving Size: 2 tablespoons
Calories: 7
Sugar: 1g
Sodium: 82mg
Fat: 0.1g
Carbohydrates: 1.6g
Fiber: 0.5g
Protein: 0.3g