This recipe was adapted for high altitude. My kitchen sits just above 7000 feet where this recipe was tested. If you live at sea level and up to 3000 feet, process for only 40 minutes.
I doubled the recipe so I got a total of 6 quarts. I did three with the Italian spice blend and two with the Mexican spice blend.
- 12 cups peeled, seeded & quartered tomatoes (roma if you can find them)
- bottled lemon juice per quart
- kosher salt
- preferred Spice Blend:
Italian spice blend
- combine 2 tablespoons dried Italian seasoning blend, 1 tablespoon garlic powder and 1/2 teaspoon hot pepper flakes (optional)
Mexican Spice Blend:
- combine 2 1/2 teaspoons chili powder, 1 teaspoon cumin, 2 teaspoons oregano, 1 1/2 teaspoons garlic powder, 1 teaspoon coriander and 1 teaspoon seasoned salt.
- Fill a stainless steal pot that is large enough to hold 3 quart size mason jars without touching and will cover jars by at least two inches with water. Bring water to a boil.
- Wash and sterilize mason jars; keep jars in hot water until ready to use.
- In a separate small pan, warm lids in hot (not boiling) water to sterilize and soften seal.
- Prepare the desired spice blend and set aside- see below for spice blend measurements.
- Place tomatoes in a large stainless steel saucepan- it’s best not to crowd or layer the tomatoes so the largest pan you have will work the best. Using a large slotted spoon or potato masher, gently crush the tomatoes so the juices release and the tomatoes are ‘crushed’. Add just enough water to cover the tomatoes. Bring to a boil over medium-high heat, stirring gently. Reduce heat and boil gently for 5 minutes.
- Before packing tomatoes into each jar, add 1 tablespoon lemon juice and 1/2 teaspoon kosher salt to each hot jar. Add 1 tablespoon of of chosen spice blend. Pack hot tomatoes into prepared jars to within 1/2-inch of the top of jar. Ladle just enough of the hot tomato juice/liquid to cover the tomatoes, leaving 1/2-inch headspace. Remove any air bubbles by poking either a plastic knife or a wooden skewer into the sides of the jars. Adjust headspace, if necessary, by adding more liquid. Wipe the rim clean with a clean, wet paper towel. Remove lids from water and center on lid. Screw band down, taking care it’s not too tight- fingertip tight is sufficient.
- Place jars in canner, making sure they are completely covered in water. Bring to a boil and process for 60 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.