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Before you jump to Preserving Tomatoes, Diced, Sauced, Semi-whole recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

Healthy eating is nowadays a great deal more popular than before and rightfully so. There are many health conditions related to a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and high blood pressure. While we’re always being advised to stick with healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not beneficial for us. It is likely that lots of people feel it will take so much effort to eat a healthy diet or that they have to make a large scale change to how they live. Contrary to that information, people can alter their eating habits for the better by making some small changes.

The first change to make is to pay more attention to what you buy when you shop for food as it is likely that you are inclined to pick up many of the things without thinking. For example, most likely you have never checked the box of your favorite cereal to find out how much sugar it has. Eating a bowl of oatmeal will give you the energy to face the day while protecting your heart simultaneously. Mix in fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can be a normal part of your new healthy diet.

Hence, it should be quite obvious that it’s not at all hard to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to preserving tomatoes, diced, sauced, semi-whole recipe. You can cook preserving tomatoes, diced, sauced, semi-whole using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Preserving Tomatoes, Diced, Sauced, Semi-whole:

1. You need Base
2. You need 48 large tomatoes 2/3 box/bushel
3. Get 5 pint jars sterilized with lids
4. Take 8 quart jar sterilized with lids
5. You need 21 teaspoon canning salt
6. Use 21 teaspoons lemon juice
7. You need Sauce
8. Get 1 large onion
9. Prepare 1 teaspoon granulated garlic powder
10. Take 2 tablespoons Valentina hot sauce optional

Instructions to make Preserving Tomatoes, Diced, Sauced, Semi-whole:

1. Sterilize the jars in the oven 150° Fahrenheit keep warm till needed. Boil the lids and keep in the hot water. I used a device called the canning wand, a magnet, to remove lids. Wash the tomatoes.
2. Semi-whole tomatoes; Scald the tomatoes in boiling water. 1 minute is all it takes. Remove the cores also.
3. The tomato skins come right off. Add tomatoes with no water to a pot. Mash a couple of tomatoes and start cooking them. Add 1 teaspoon lemon juice, 1 teaspoon sugar, and 1 teaspoon salt in every pint jar. 2 teaspoons, salt lemon juice, and sugar per quart jar.
4. Fill each jar to within a 1/2 inch of the rim of the jars. These are the big to semi-whole tomatoes. They will process for 60 minutes for pints 90 minutes for quarts. Wipe the rims before adding lids. Cover the tallest jars by an inch or two of water. It will evaporate so check often.
5. Diced tomatoes; Dice the tomatoes keeping the skin on. Reduce the liquids cooking for as long as needed. You can use a canning funnel here. The tomatoes won't clog up, during filling.
6. Add the lids make sure to wipe the rims before adding. Place in a canning pot with a rack in bottom. Process for 30 minutes keeping water 1-2 inches above the tallest jar. Let cool on a towel away from drafts for 24 hours. I covered mine with a kitchen towel. Check the lids to make sure the sealed before storing.
7. Tomato sauce; add the tomatoes that are diced along with the onions, garlic, and hot sauce if you want. Simmer the onions and tomatoes with spices allow to reduce.
8. Add to the hot jars boiling hot. The last jar was about 2 tablespoons short. So I improvised and added 2 tablespoons of the hot sauce lol. Processed for 90 minutes. Check the lids after 24 hours allowing them to cool.

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