Canned Tomatoes & Chilies

By tschnet1

Ingredients

• Notes:
• 12 c. cored, peeled, and quartered tomatoes
• 1 c. finely chopped chili peppers (anaheim, ancho, or other mild pepper - add in a jalapeno for spice, if desired)
• 1 tbsp canning salt
• 1 tsp black pepper
• 1 tsp dry oregano
• 1/2 tsp coriander
• citric acid to add to jars: 1/4 tsp for each pint (1/2 tsp. for quarts) OR 1 TB.
• bottled
• lemon juice for pints (2 tbsp for quarts)

Details

Servings 6
Preparation time 60mins
Cooking time 120mins
Adapted from anoregoncottage.com

Preparation

Step 1

Wash, core, peel and quarter tomatoes. Add to a large stockpot.

Wash, stem, and seed chilies (leaving seeds increases spiciness). Finely chop (or cut into large pieces and finely chop in a food processor).

Add chilies, salt, pepper, oregano, and coriander to tomatoes in stockpot, bring to a low boil, reduce heat and simmer for 10 minutes.

While tomato mixture is simmering, prepare canner, jars and lids.

To clean, hot, pint canning jars, add ¼ tsp. citric acid or 1 tbsp lemon juice (if using quart jars, add ½ tsp. citric acid or 2 tbsp lemon juice).

Ladle the tomato-chili mixture into each jar, leaving ½-inch headspace. Remove bubbles with a spatula, wipe rims, and attach lids.

Add jars to canner, cover, bring to a boil and process 40 minutes for pints (50 minutes for quarts), adjusting heat as needed to maintain a soft boil.

Remove jars from canner to a towel-lined counter and let cool 12 to 24 hours. Remove rings for storage and check lids to be sure they've sealed (gently pull up with your fingers).

Refrigerate any that didn't seal.