(2 votes, average: 5.00 out of 5)
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I came up with this recipe September 2009 and it’s a true keeper! I have used it for chili among other things. Soooo good!
Difficulty: Intermediate
Servings: 22 pints!
Ingredients
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)
~optional but worth it!
Directions
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.
Categories: Boiling Water Bath, BWB Tomatoes & Combos, Canning, Fat-Free, Low-Sodium, Preserving, Vegan, Vegetarian
Submitted by: wvhomecanner on May 5, 2010
Teresa says:
I made this over the summer…yep..we love it. I also sub some of the jap. peppers with yellow banana peppers, it sure is pretty on the shelf.
On December 8, 2010 at 1:31 am
Dede ~ wvhomecanner says:
Great! Glad that you like it! Did you use calcium chloride? Curious. I really like this recipe too!
dede
On December 8, 2010 at 7:02 am
Teresa says:
Dede, the truth is, I would love to add the Calcium Chloride…but its not offered in Florida…Can’t find it anywhere, and when I ask about it, I get get strange looks. Decided that maybe I should be asking about pickle crisp…nope…same thing. I will find it…for this Rotel and wondering how well it would work in the Cole Slaw to Can. What do you think?
On December 8, 2010 at 2:34 pm
Helen says:
Hi, Teresa. Here is an internet source for calcium chloride, if you’re interested.
http://www.bulkfoods.com/cooking.asp
On December 8, 2010 at 9:41 pm
Dede ~ wvhomecanner says:
Thanks for posting that link Helen – that is where folks are getting their bulk calcium chloride, yes! And I looked on the Ball/Jardin site and you can order Pickle Crisp there but to order just that and nothing else, the shipping is equal to the cost of the PCrisp, so not a good deal. Teresa, that’s a really good question about the coleslaw. I think it’s crunchy enough BUT sure wouldn’t hurt to try some as a test when you can. Using calcium chloride in the Rotel just firms up the veggie pieces – more like the commercial version.
On December 9, 2010 at 7:33 am
dee58m says:
I am curious of the Calcium Chloride added in the recipe. Have canned for many years and have never added it into any of my recipes. Is there a noticeable difference in your recipe if its skipped?
On August 21, 2014 at 5:33 pm
Dede ~ wvhomecanner says:
no problem skipping the calcium chloride (available as Pickle Crisp). It’s a firming agent, just makes the veg pieces more firm. No effect on taste at all. Enjoy the recipe!
On August 23, 2014 at 3:13 pm