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"Rotel" Style Canned Tomatoes
September 5, 2009
2:53 pm
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wvhomecanner
North Central WV
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"ROTEL" TOMATOES

1 gallon ripe tomatoes, peeled and chopped (measure after chopping)
2 large green peppers, chopped
8 hot peppers, chopped
3 cloves garlic, finely chopped
3/4 cup vinegar (5%) ...... or bottled Lemon juice
3/4 cup granulated sugar
1 1/2 tablespoons salt

Mix together and cook 45 minutes. Put in hot jars leaving 1/2" headspace.
Seal and process pints in hot water bath for 35 minutes.

Rotel version # 2: Add ...... Cilantro to taste, Cumin to taste

If common sense were truly common, wouldn't there be more evidence of it?

September 5, 2009
2:55 pm
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wvhomecanner
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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..... Chef LOL

dede

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September 5, 2009
3:06 pm
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CindyP
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Oh, thank you!!  We use Rotel for quite a few recipes.......and like you said, 1 more thing not to buy in the store!!!

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

September 5, 2009
3:29 pm
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wvhomecanner
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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

If common sense were truly common, wouldn't there be more evidence of it?

September 5, 2009
3:56 pm
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Pete
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Another good one to try!  For this type recipe, I wonder what variety of tomato would be best.  Hmmmm...

Anulos qui animum ostendunt omnes gestemus!

September 5, 2009
4:50 pm
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Shells
Vancouver Island, British Columbia
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I wish we could get rotel here .... generally I end up adding chilies to tomatoes and going with that. Wonder if I can adapt this to make up some when I need it instead of canning it.

September 5, 2009
5:08 pm
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wvhomecanner
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Shells said:

I wish we could get rotel here …. generally I end up adding chilies to tomatoes and going with that. Wonder if I can adapt this to make up some when I need it instead of canning it.


You can freeze it.

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September 7, 2009
11:41 pm
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wvhomecanner
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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

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September 8, 2009
12:08 am
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Shells
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So if I make this to freeze instead of can do I still need the calcium chloride ?

September 8, 2009
6:34 am
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wvhomecanner
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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

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September 8, 2009
1:27 pm
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Shells
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You know, I just don't have the room to store canned goods .. I have canned simple things before, jams, jellies .... I just don't use that much.

Maybe once I have my backroom renovated and some storage shelves in there .... but I live in a small house with limited space

September 8, 2009
8:27 pm
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Suzanne McMinn
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I'm thinking about trying this with my latest batch of tomatoes....!  I have like 35 quarts of stewed (plain) tomatoes.  I could use some this way for something different.  But what if I wanted to pressure can it?  I pressure can tomatoes (plain, like stewed) at 5 pounds for 10 minutes for quarts and pints.  (That's what my pressure canner book tells me to do.)  What do you think this would be for pints?  I just don't really like to boiling water bath anything that takes more than 15 or 20 minutes.  The pressure canner is so much faster!

Clover made me do it.

September 8, 2009
8:31 pm
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Suzanne McMinn
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22 pints?! Surprised

Clover made me do it.

September 8, 2009
9:51 pm
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wvhomecanner
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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 Confused

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

If common sense were truly common, wouldn't there be more evidence of it?

October 2, 2009
6:58 pm
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I used this recipe with crushed tomatoes instead of diced..........dicing just wasn't in the a.d.d. plans today!  It tastes very good and will work just as good!!!

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

October 2, 2009
9:22 pm
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Sounds great!

dede

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February 28, 2010
7:57 pm
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Oh this recipe is definitely a keeper and a repeater! Made chili this evening and dumped in a pint of this. YUMMO!

dede

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February 28, 2010
8:25 pm
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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"!

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

February 28, 2010
8:33 pm
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Yes, that extra is GOOD! I always can stewed tomatoes - I use a lot of them, but these will be on the "have to" list from now on also. Just enough different to be wonderful. Taste of summer Sun LOL.

dede

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April 28, 2013
4:03 pm
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chris.p
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I can't wait to have a go at this, you could use it in lots of dishes.

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