Why is canninig DICED tomatoes turning into such a BIG deal?
My BALL canning book says I have to add lemon juice...okay. I don't have any. Can I use vinegar? I can get some tomorrow and can tomorrow if I have to. The other thing. WHY would I have to water bath diced tomatoes in the own juice for 1 HOUR and 40 MINs? Every other plain tomato canning calls for 45 minutes of processing. This is getting too complicated. My mom never used lemon juice (I understand about bringing the acidity up), and even though she didn't dice her tomatoes, she still cut them into chunks in the own juice and processed for 45 minutes...I'm lost.