Making rotel type canned tomatoes
After reading about this on TheKitchn, I'm considering canning some of my tomatoes and peppers. Haven't ever canned before but have watched so I'm ok with the process. But the recipe...just tomatoes, peppers, and lemon juice? Sounds kind of boring. Anyone have a different take?
There are lots of Clone Recipes for that Product.
I have no firsthand experience with them though.
Not all tomato varieties have enough acid to be suitable for water-bath canning. Some require pressure canning. Do not attempt any canning until you read the Ball guide or other reliable canning publications.
I was just looking at that too.
Rotel ingredients: tomatoes with juice, water, green chili peppers, salt, citric acid, calcium chloride, and spice.
So the lemon is intended to fill in for the citric acid... I would definitely add salt. And what about the "spice?" I guess you could add anything from garlic to onion to herbs, cumin, chili powder, etc.
I am not a canning person at all, but I assume you are. I notice greygarious' advice, and hopefully you are more familiar with it than I am.
Anyway, if it were me, I'd make sure to add salt and probably an aromatic mix of seasonings. I see this recipe also is very basic: http://www.food.com/recipe/rotel-toma... and it seems like a lot of the reviewers froze the mixture instead of canning, so I guess that is a viable alternative too.