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Basil Diced Tomatoes

Source of Recipe

From "Beginner's Guide to Canning" by Diane Devereaux


Recipe Introduction

"The ingredient list is small, the instructions are simple, and the processing time is short, making this the perfect recipe if you are new to pressure canning! Use this versatile diced tomato recipe as a starter for chili or spaghetti sauce, in your soups and stews, or anytime a recipe calls for diced tomatoes."

List of Ingredients

â—¦ 9 pounds Roma tomatoes (32 medium), cored and diced (16 cups)
â—¦ 1 yellow bell pepper, chopped (1 cup)
â—¦ 2 sweet onions, chopped (1 ½ cups)
â—¦ ¼ cup coarsely chopped fresh basil
â—¦ 5 cloves garlic, minced
â—¦ 2 tablespoons salt (optional)
â—¦ 1 tablespoon sugar
â—¦ 1 teaspoon freshly ground black pepper
â—¦ 8 tablespoons bottled lemon juice


Recipe

This recipe is hot packed, so have clean jars resting in hot water.

In a large stockpot, combine the tomatoes, bell pepper, onions, basil, garlic, salt (if using), sugar, and black pepper. Bring to a boil over medium-high heat, stirring frequently to avoid scorching the tomatoes. Reduce the heat to low and simmer for 5 minutes to meld the flavors.

Place the hot jars on a cutting board and add the lemon juice: 1 tablespoon in every pint or 2 tablespoons in every quart. Using a funnel and a slotted spoon, place the tomato mixture in each jar, leaving a generous 1-inch headspace. Ladle the remaining juice into each jar, being sure to maintain the headspace. Remove the air bubbles and add additional liquid if necessary to maintain the 1-inch headspace. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand-tighten.

Fill the pressure canner with 3 quarts of water and add 2 tablespoons distilled white vinegar. Place the jars in the pressure canner, lock the pressure canner lid, and bring to a boil over high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Process quarts for 20 minutes and pints for 15 minutes.

After the processing time has been reached, turn off the heat. Allow the pressure in the canner to reach zero on its own, which usually takes about 30 minutes. Safely remove the canner lid and allow the jars to sit for 10 minutes inside the canner before removing. Check that the jar has properly sealed before storing.

Makes 4 quarts or 8 pints



• Roma tomatoes are easiest to use in home canning because they have such thin skins that they do not need to be peeled. They also boast a lower water content so you gain more yield in your recipe. If Roma tomatoes aren't available and you need to use beefsteak or traditional canning tomatoes, peel them first, then halve and drain them in a colander to remove excess liquid before dicing.