Diced Tomatoes

Simple thing to do with your extra tomatoes to preserve them for a future use.

INGREDIENTS:

•  Fresh tomatoes from the garden (Roma are best because they're more meaty and less juicy)

•  2 Tbs lemon juice per quart

•  1 tsp. Sea Salt per quart

INSTRUCTIONS:

1. Peel the tomatoes (to do this, after washing them put them in boiling water for 2 minutes then ice water for 1 minute, chop off the top and the skins come right off).

2. Dice tomatoes and put in large stock pot

3. Cook tomatoes for 5 minutes on stove, stirring occasionally (not sure why this step is necessary, but anyway)

4. Add lemon juice and sea salt to each quart jar.

5. Add diced tomatoes to each quart jar.  Leave 1/4-1/2 inch space on top.

6. Sterilize lids, clean tops of jar, etc (like you do for any canning project).

6. Process for 45 minutes in water bath canner.

MAKES: As many tomatoes as you have