Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

Combine tomatoes with just enough water to cover in a large saucepan. Bring to a boil and boil gently for 5 minutes.

Add specified quantity of your chosen spice blend, ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice and 1/4 tsp salt, if using, to each hot jar.

Pack tomatoes into hot jars leaving 1/2 inch headspace. Ladle hot cooking liquid over tomatoes leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Repeat until all jars are filled.

Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars for 40 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

Italian Spice Blend

Makes about 6 (32 oz) quarts or 12 (16 oz) pints, You will need:
4 tsp basil
2 tsp thyme
2-1/2 tsp oregano
1-1/2 tsp rosemary
1-1/2 tsp sage
1 tsp garlic powder
1 tsp hot pepper flakes,optional
Add 2-1/4 tsp of spice blend to each pint jar. If omitting hot pepper flakes, use only 2 tsp.

Mexican Spice Blend

Makes about 6 (32 oz) quarts or 12 (16 oz) pints, You will need:
6 tsp chili powder
2 tsp ground cumin
2 tsp oregano
2 tsp garlic powder
2 tsp ground coriander
1-1/2 tsp seasoned salt, optional
Add 2-1/2 tsp of spice blend to each pint jar. If omitting seasoned salt, use only 2 tsp.

Cajun Spice Blend

Makes about 6 (32 oz) quarts or 12 (16 oz) pints, You will need:
3 tsp chili powder
2 tsp paprika
1-1/2 tsp onion flakes
1-1/2 tsp garlic powder
1-1/2 tsp ground allspice
1-1/2 tsp thyme
1 tsp cayenne pepper
Add 2 tsp of spice blend to each pint jar.