Mexican Diced Tomatoes

This is on the stove right now. I finished off the 40 pounds of tomatoes purchased from the farmers market (along with some from my own garden) with this recipe. I'll use it in chili during the winter.

Mexican Diced Tomatoes

Combine in a large pot:

12 cups diced tomatoes with the juice
6 Tbsp lemon juice

Bring to a low boil for 5 minutes.

Meanwhile, prepare the following spice mix:

1 Tbsp chili powder
1 tsp each ground cumin, oregano, garlic powder and coriander

Prepare pint jars. Make sure they are hot. Ladle in tomatoes till 3/4 full. Add 2 tsp of spice mix, and 1/4 tsp salt to each jar. Mix gently. Ladle in remaining tomatoes. If short of tomatoes and juice, use some boiling water to fill jars. Fill to 1/2" headspace. Remove any air pockets. Process in a boiling water bath for 35 minutes. Makes 6 pints