For your diced tomatoes, you will need 2 1/2 to 3 1/2 pounds per quart. For pureed tomatoes you will need 3 to 3 1/2 pounds per quart.
|Gather all your supplies!|
|Sterilizing the Jars.|
|Sterilizing the Lids.|
|~ 4 tomatoes to a pound|
Step #6: Remove the core and score all of the tomatoes with an "X" on the blossom end. This will help with the peeling process coming up soon.
|Boil for 30-60 seconds.|
|Place in ice water.|
Step #8: Peel all of the tomatoes. You can use a peeling knife to pull the skin off, but honestly it comes off super easily. Discard the skins or use them for composting.
|All diced - ready to get into the jars!|
|These tomatoes are so juicy!!|
|INCORRECT TECHNIQUE - HA! I totally did this.|
|Because the tomatoes are so juicy, the water and tomatoes may separate. Once you have waited 24 hours, you can tip the jar and mix it back up.|
Step #16: ENJOY your preserved bounty!!
Steps #1-5: This is the same as above, but you can skip #3.
|Tomato Press, graciously lent to me by my Mother-in-law.|
|6 quarts & 17 pints diced tomatoes, 7 pints pureed tomatoes, 12 pints salsa, 4 quarts & 9 Pint and a Half jars of Sauce (minus what I have already used).|