Canning diced tomatoes soon, how to weigh?

[drabekgirl]

IDK my recipes call for bushels or pecks not weight. And I don't have a scale to weigh them on.

[DCAMama]

Originally Posted by drabekgirl IDK my recipes call for bushels or pecks not weight. And I don't have a scale to weigh them on.

Gotta love those recipes. I found this that might help with the weights for them: http://www.pickyourown.org/info.htm

[Rdesonia]

I never weigh stuff! I just chop it all up in a big bowl, put them in hot jars, add a little hot water, and a sqiurt of lemon juice. (I have also pressure canned tomatoes too. It makes them look all funny when you take them out (squished to the bottom)but they are fine after they cool.) I also don't peel tomatoes unless I'm making paste or sauce. I leave the skin on for the diced or salsa.

Also it depends on the type of tomato. Heirlooms need less lemon juice added as they are more acidic than modern hybrids. (Yellow pear are wonderful for Salsa!)

You CAN use citric acid. ( Just a crushed up vitamin C! I did this once when I ran out of lemon juice.)