OK, I changed the recipe a bit to make more sense LOL. Someone on the canning group said she just made this and left out the sugar and really liked the results.

I am going to use a few jalapenos I have, a few banana peppers, and the rest bell peppers. And some lime juice. We'll see…..  LOL

dede

Cindy, I think I may add calcium chloride to mine also – keeps the diced tomatoes firmer, like the commercial brands. I like Rotel also and usually buy off brands at Aldi or Kroger that are just as good. Yep, one less thing on the "do I have it?" list!

dede

Here's what I ended up actually doing and it's good :)

Dede's "Rotel"

8 quarts peeled tomatoes in petite dice (measure after dicing) – about 25 lbs. tomatoes
4 ounces diced green chilies (canned)
2 cups diced bell pepper (I used orange/red)
¾ cup finely diced jalapeno peppers (approx. 3 huge or 6 regular – used a food processor)
1 cup sliced green onion (including some green tops)
1 Tbsp. granulated garlic
2 Tbsp. salt
¼ cup lime juice
1 cup lemon juice
¾ cup sugar
2 Tbsp. calcium chloride (to firm tomato pieces)

Mix all together. Bring to a boil. Reduce heat to simmer. Ladle into hot pint or smaller jars. Process in boiling water bath for 40 minutes.
Makes 22 pints

September 7, 2009

You don't have to have it at all, but it is a firming agent and gives an end result closer to what we have come to expect from commercially canned tomatoes.

You sure ya don't want to give canning a try?

Pretty easy and pretty inexpensive :)

dede

LOL yeah 22. Decided to use up the whole box. Tomatoes need 10 minutes at 10 lbs. if you PC them unless it's really dense packed whole tomatoes and then it's 25 minutes at 10 lbs. USDA also calls for acidifying with lemon juice, but I am not alone in thinking that is ridiculous and likely one of the things they'll revise. Eventually

I left all the juice in these so I have the option of using nice and juicy (as in chili YUM!) or strain and use in dip and such. I read online that the strained juice will make a killer Bloody Mary…….

I don't mind doing water bath for big batches because I have a huge BWB canner that will do 40 or so pints in one load.

dede

Sounds great!

dede

I used this recipe for the tomatoes I normally would have "stewed" last fall……except I left out the green chiles.  I love everything I put them in….that extra little "pop"!