Canning Rotel Tomatoes Recipe | How To Can Rotel Tomatoes | Home Canned Rotel Tomatoes 

This comment means so much to me. Thank you so much for being such a blessing to us.

Keeping Jason straight is a full time job. lol

Thank you so much for your sweet words. You are such a blessing to me. We love you too Melinda.

Thank you so much. Waiting on the tomatoes is always the hard part.

Thank you so much for watching. These are so delicious. I think they are probably even better than store bought Rotel.

Thank you so much for watching. I'm so glad that I started canning my own Rotel, it tastes so much better than store bought.

I think the home canned are even better than the store bought and they are so easy to make.

I was wondering the same thing.

The acidity she speaks of is based on the lemon juice being added (or citric acid). Today, the tomatoes are not as acidic as they were back in the day due to changes that have occurred in the soil and changes in the tomato varieties we now grow. Consider the lemon juice as insurance against spoilage and botulism. My mother, for example, canned tomatoes open kettle which is no longer recommended.

Thank you so much for watching. Home canned is always so much better.

Thank you so much for watching and subscribing.

Yeah you can easily make it in a small batch. Thank you so much for always being such a great friend to us. You are such a blessing to us.

For a pint it is a tablespoon of lemon juice so for a half pint you would need 1/2 tablespoon

@@artofcreationhomestead thank you 😊

these are pint jars

Wow that is an awesome gift. If you pressure can you do not need to use the lemon juice or stick to the ratio. You would pressure can them at 10 pounds pressure for 15 minutes for pints. We are praying for you.

@@artofcreationhomestead Thank you Have an awesome day

@@artofcreationhomestead Thank you, I finally got all my tomatoes done they are awesome I pressure canned them. I did not have coriander I have some ordered just in case I get more tomatoes. I don't think I made mine hot enough next ones will be hotter. I love hot. I am so glad to get this recipe I can eat it on my new eating plan. Finally, I have some of my medical results and My dr said I have severe fatty liver disease. It is not Cirrhosis yet and she said if I do the Keto diet I can turn it around. Please pray for me I can do this, God is good and still in control. I am a 14-year stage IV Breast cancer survivor. I also canned some Appricot (dehydrated) Habanero jelly with Pomona pectin. It came out wonderful. With Pomona Pectin you use about 50% less sugar. I love your new funnel and Dipper. I have this set and the dipper holds the perfect amount. The funnel you can see the level of the product. Thank you and Jason for all you do.

@@1954evelyn At least you have some answers now. We are praying for you. Thank you for being such an amazing blessing to us.

Angela I’m a newbie and my hubby and I are pressure canning our Rotel too. Our question is do we have to bring our diced tomatoes and peppers up to a boil and simmer for a while or do we just put them in our pint canning jars and process for 15 minutes at 11 pounds of pressure? I need the 11 pounds of pressure because of where we live and we have a gauge canner.

Most of the time i like to can full jars. I just put the extra in a jar and put it in the refrigerator and use it within a week.

Yes

Thank you so much

I am not speaking for this channel, however, there is no reason you could not freeze the Rotel after cooking it. (I am not sure you would have to cook it for the 40 minutes, that is the pint jar water bath processing time). You might look up frozen Salsa procedure and follow that. Rotel is basically Salsa without onions.

Yes you can

It will be fine. It just won't have any chunks of tomatoes but will still taste good.

She speaks and shows what she is putting into the Rotel, here are the amounts and the process as I wrote down while watching: 12 cups Chopped Tomatoes, blanched, peeled, cored. 1 cup (max) non acidic ingredients (peppers, onion) (Neutral, DRIED spices added to kettle): 1 Tbsp. Canning type salt 1/4 tsp. Black pepper, ground 1 tsp. Oregano 1/2 tsp. Coriander 1 Tbsp. Bottled lemon juice per pint jar, in bottom of each jar. She instructs to: Place tomatoes, peppers, & spices into a kettle. Over Med. High heat bring this mixture to a gentle bubble, light boil. Reduce heat to to a gentle simmer for 10 minutes. Put lemon juice in bottom of pint jar. (1/2 tsp if using half pint jars). Canning math! De-Bubble, leave 1/2 “ Head space. Clean Rims of jars. Place flat and band finger tip tight. Place filled jars into a Hot water bath canner. (Or follow the recommended process for a Steam Canner) Bring to a hard rolling boil and process for 40 minutes for pint and/or half pint jars. After 40 minutes, turn off heat. Let rest 5 minutes. Remove the canner lid, and let rest another 5 minutes. (Or however you prefer to do this step if you are experienced). Remove jars to a toweled surface (or what ever you use). Do not disturb jars for 12-24 hours. You know the rest, Right?

@@raydeenjaques2048 thank you

I always say it is easier to get a picture of big foot than it is to get a picture of me. lol Jason wants me to be on camera too.

​@@artofcreationhomesteadlol me too.

Yes you can. If you are just canning yellow tomatoes by themselves with no red ones mixed in then I would add a little splash extra lemon juice to up that acidity level. I can them every year mixed in with my red tomatoes.