One of the problems with commercially canned tomato products is that
they often have a relatively short shelf life. That tomato acid just
eats through the lining and rusts the can out pretty quickly. Most
canned veggies will be good several years past the best-by date, but
you're pretty lucky to make it two years with commercially canned
tomatoes. (Home-canned tomatoes in glass jars last much longer.)
Which means you can't stock up on tomato products very well.
Fortunately, tomatoes are fairly easy to grow and process. They don't
require too much in the way of brain cells or supplies, whether you're
canning sauce or stewed tomatoes. But for other stuff, like salsa, you
better have a recipe. The same goes for Ro-tel.
Ro-Tel
6 cups cored, peeled, and quartered tomatoes
1/2 cup chopped mild chili peppers
1 1/2 teaspoons canning salt
Citric acid or commercially bottled lemon juice
Bring tomatoes, chilies, and salt to a low boil over medium heat and
cook for 10 minutes. Ladle mixture into half-pint jars, leaving one
inch of headspace. To each jar add 1/8 teaspoon citric acid or 1 1/2
teaspoons lemon juice. Process in a boiling water bath for 40 minutes.
Remove jars from canner and let cool overnight on counter.
Links to related posts:
Salsa
10.19.19
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