How to Can Diced Tomatoes

You just can’t beat the flavor of fresh, ripe tomatoes. In fact, wouldn’t you just love to experience the exceptional summertime taste of your beloved fruit all year round? Homemade canned tomatoes can make that possible. You can enjoy them throughout the year on their own, as well as incorporate them in your favorite casseroles, sauces, and stews. As always, we are advocates for making your own — they taste so much better than the store-bought alternative!

Never let your cherished tomato harvests go to waste! If you’re unfamiliar with canning, this article is an excellent place to start. After all, learning how to can diced tomatoes is amazingly quick and easy. Grab the tomatoes and the supplies, and let’s get started!

How to Can Diced Tomatoes

Ingredients:

• 1 ¾ lb (800 g) tomatoes
• ½ cup lemon juice
• ⅓ cup kosher salt

Instructions:

1. Prepare seven 1-qt jars and lids. First, wash jars, but do not wipe them. Place them in the microwave and heat on high power for approximately two minutes — this will be enough for the water to evaporate and the jars to temper. As soon as the containers are completely dry, switch off the appliance. Next, sterilize lids in boiling water for 5 minutes. Finally, add 2 tablespoons lemon juice and 2 teaspoons salt to each jar.
2. Remove tomato skins. Make a cross-shaped incision on each fruit, and then put them in the microwave for 2 minutes. Remove skins and cut out stems and seed cores before cutting them into quarters.
3. For diced tomatoes. Place diced tomatoes in jars, ensuring that liquid covers them. If necessary, add boiling water, leaving about a half-inch of room.
4. For crushed tomatoes. After you have peeled and cut your tomatoes, place them in a pot and smash them with a potato masher. Bring to a simmer and stir for approximately 5 minutes. Pop the crushed tomatoes into jars, leaving about a half-inch of room.
5. Cover the jars with the lids. Before covering the jars with the lids, ensure that every piece is clean. Put the lids on and gently yet snugly screw on the rings.
6. Process the jars in a steam canner. Cooking time will depend on your altitude: 40 minutes for up to 1,000 feet, 45 minutes for 1,001-3,000 feet, 50 minutes for 3,001-6,000 feet, and 55 minutes for 6,000+ feet.
7. Remove the jars from the canner and let cool. Before storing, check that the lid has sealed.

Don’t worry if the tomatoes and juices separate after processing — it is normal. To combine, either shake the jars before opening or stir the contents after opening.

Now that you know how to can diced tomatoes, you can easily meal prep this tomato-y goodness for future use. Wasn’t this actually easier than you thought? Try this quick method and don’t forget to share your feedback in the comment section — we would love to know!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.