In the latest of what has become my Tomato Thursdays, I am canning diced tomatoes.
To peel the tomato - dip in boiling water.
Then immediately plunge in ice water.
The skins should peel off very easily.
Dice into pieces. You can also leave them whole but I never use whole tomatoes in recipes so I dice them so they are recipe ready. If you do whole tomatoes, you will need to cover them with boiling water when canning - diced you can in their own juice.
Bring diced tomatoes to a boil.
Sterilize jars in boiling water bath.
Necessary equipment - a jar lifter and jar funnel.
Run a knife along the inside edge to dislodge any air bubbles - if you forget this step, they might not seal.
Clean the tops where the canning lid will sit on the jar with a clean rag - I use a disposable paper towel.
Boil jar lids to sterilize.
Put jar lids and rims on jars.
Put jars into boiling water bath and process for 45 minutes for quarts. You start counting the time when the water comes to a boil.
When I take the jars out of the boiling water bath I set them on a towel instead of a cold counter. My mother always told me that jars could burst if there was an abrupt change in temperature. I don't know if it's true or not - I just always follow mom's advice!
When jars are cool - check the seals and refrigerate any that don't seal.