Whole tomato recipe (PERFECT for chili)

It's about 105* outside and the first priority in my mind is eatin' some chili!

Eatin' chili in the winter but preserving the tomatoes from this summer, that is. 


After you score some tomatoes from your garden or local farmer's market, consider canning some whole tomatoes. Here's the recipe for 6 pints of whole tomatoes from the Ball Blue Book, which you'll notice takes a bit of prepping: 

You'll need: 
  • 12 cups of halved, cored, peeled tomatoes
    • Don't be intimidated by peeling tomatoes. Just boil water in a large pan on the stove, drop the toms in for a moment until the skins crack, then dip them in a large bowl of ice water. The skins will literally slip right off when you take them out of the water. 
  • Mexican Spice Blend that you make in advance and keep handy in a small bowl, which includes: 
    • 6 tsp. chili powder
    • 2 tsp. ground cumin
    • 2 tsp. oregano
    • 2 tsp. garlic powder
    • 2 tsp. dried coriander
    • 1 1/2 tsp. seasoned salt (optional)
After you've prepared your tomatoes and made your spice blend, you are ready to begin. 

First, put the tomatoes into a large saucepan and add water to cover. Bring to a boil and gently stir for about 5 minutes. 

While you're waiting for your tomatoes to boil, prepare the jars by adding 1 T. of lemon juice to each pint jar, or 2 T. of lemon juice to each quart jar. Also add 2 tsp. of the Mexican Spice Blend to each pint jar, or 4 tsp. to each quart jar. Set these aside and put your lids in warm water. 

When your tomatoes have come to a boil for 5 minutes, you can start packing your prepared jars, wipe the lip, put your lids and rings on, and process in a boiling water bath canner for 40 minutes. 


Then, begin to dream of blustery winter days and a spicy bowl of chili. 

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