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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 Foods That Make You Happy.
Most of us believe that comfort foods are terrible for us and that we should avoid them. If your comfort food is candy or junk food this can be true. Other times, however, comfort foods can be completely nourishing and it’s good for you to eat them. There are some foods that, when you consume them, can improve your mood. If you seem to be a little bit down and you need an emotional pick me up, try a number of these.
Grains can be wonderful for overcoming a bad mood. Quinoa, barley, millet, etc are terrific at helping you be happier. They can help you feel full for longer as well, helping you feel better. It’s not difficult to feel a little bit off when you feel hungry! The reason these grains help your mood so much is that they are easy to digest. They are simpler to digest than other foods which helps raise your blood sugar levels and that, in turn, elevates your mood.
So you see, you don’t need to stuff your face with junk food when you wish to feel better! Try these suggestions instead!
We hope you got insight from reading it, now let’s go back to preserving tomatoes, diced, sauced, semi-whole recipe. To cook preserving tomatoes, diced, sauced, semi-whole you only need 10 ingredients and 8 steps. Here is how you do that.
The ingredients needed to make Preserving Tomatoes, Diced, Sauced, Semi-whole:
- Take Base
- Use 48 large tomatoes 2/3 box/bushel
- Prepare 5 pint jars sterilized with lids
- Use 8 quart jar sterilized with lids
- Get 21 teaspoon canning salt
- Get 21 teaspoons lemon juice
- Prepare Sauce
- Use 1 large onion
- Use 1 teaspoon granulated garlic powder
- Get 2 tablespoons Valentina hot sauce optional
Steps to make Preserving Tomatoes, Diced, Sauced, Semi-whole:
- 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.
- Semi-whole tomatoes; Scald the tomatoes in boiling water. 1 minute is all it takes. Remove the cores also.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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