Directions:

• Place 6 clean 500 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.
• Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.
• Select and prepare required quantities of one or more of the spice blends. These blends are intended as guidelines, ingredient proportions may be adjusted to suit personal preferences.
• Italian Spice Blend
• For each 500 ml jar use 2 1/4 tsp (10.5 ml). If omitting red pepper*, use only 2 tsp (10 ml) per jar.
  • 6 Jars Dried herbs & spices
  • 4 tsp (20 ml) Basil leaves
  • 2 tsp (10 ml) Thyme leaves
  • 2 tsp (10 ml) Oregano leaves
  • 1- 1/2 tsp (7 ml) Rosemary leaves
  • 1- 1/2 tsp (7 ml) Sage
  • 1 tsp (5 ml) Garlic powder
  • 1 tsp (5 ml)Crushed red pepper*, optional
  • Mexican Spice Blend
  • For each 500 ml jar use 2 1/2 tsp (12 ml). If omitting salt** use only 2 tsp (10 ml) per jar.
  • 6 jars Dried herbs & spices
  • 6 tsp (30 ml) Chili powder
  • 2tsp (10 ml) Ground cumin
  • 2tsp (10 ml) Oregano leaves
  • 2tsp (10 ml) Garlic powder
  • 2tsp (10 ml) Ground coriander
  • 1 1/2 (7 ml) Seasoned salt**, optional
  • Cajun Spice Blend
  • For each 500 ml jar use 2 tsp (10 ml).
  • 6 jars Dried herbs & spices
  • 3 tsp (15 ml) Chili powder
  • 2 tsp (10 ml) Paprika
  • 1 1/2 tsp (7 ml) Onion flakes
  • 1 1/2 tsp (7 ml) Garlic powder
  • 1 1/2 tsp (7 ml) Ground allspice
  • 1 1/2 tsp (7 ml) Thyme leaves
  • 1 tsp (5 ml) Cayenne powder
• Blanch, peel and halve tomatoes. Place in a large stainless steel saucepan. Add enough water to cover tomatoes; bring to a boil. Boil gently 5 minutes.
• In a hot jar, place specified quantity of chosen Spice Blend, 1 tbsp (15 ml) lemon juice and 1/4 tsp (1 ml) salt, if using. Pack tomatoes into a hot jar to within 3/4 inch (2 cm) of top rim. Add hot cooking liquid to cover tomatoes to within 1/2 inch (1 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more tomatoes and hot liquid. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining tomatoes and hot liquid.
• When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 40 minutes.***
• When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
• After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

Notes & Tips