Make your own diced tomatoes at home with this simple and easy way to preserve your harvest for future use.

Ingredients:

• Fresh tomatoes from the garden (Roma are a good choice because they're more meaty and less juicy)
• 2 Tbs lemon juice per quart
• 1 tsp. sea salt per quart

Instructions:

1. Peel the tomatoes (to do this wash them and put in boiling water for 2 minutes followed by ice water for 1 minute; then chop off the top and the skins come right off).
2. Dice tomatoes and put in large stock pot
3. Cook tomatoes for 5 minutes on stove, stirring occasionally
4. Add lemon juice and sea salt to each quart jar.
5. Add diced tomatoes to each quart jar. Leave 1/4-1/2 inch space on top.
6. Sterilize lids, clean tops of jars, etc (like you do for any canning project).
7. Process for 45 minutes in water bath canner.