The easy recipe for canned diced tomatoes!

Ingredients :

• Lots of tomatoes
• Lemon juice
• Salt

Path to follow :

1. Fill a large pot 2/3 full of water. Boil the water. It’s going to be to seal the Masson jars and as it takes a long time to boil, we’re getting ahead. Personally, I do it with my propane burner, it avoids overheating the house and it’s more pleasant.
   1. Once the water reaches the boiling point, place your Masson jars and lids in it to sterilize them. (10 mins)
2. You can decide to peel your tomatoes (or not), if you decide to, here is my easy trick for peeling tomatoes.
3. Dice the tomatoes.
4. Pour the diced tomatoes into the Mason jars, leaving 1/2 inch of air on top. Do not over-compact.
5. Add 1/2 teaspoon of salt for 500 ml jars and 1 teaspoon of salt for 1 liter jars
6. Add 1 tablespoon of lemon juice for 500 ml jars and 2 tablespoons of lemon juice for 1 liter jars.
7. Fill the mason jars with water. Be sure to retain your 1/2 inch of air on top.
8. Put the lids on the Mason jars.
9. Boil in your large cauldron for 45 minutes. This will seal the jars and cook the tomatoes.
10. And There you go! Keep for at least 1 year.

If you decide to peel your tomatoes, you can make a delicious tomato powder with the skin.

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