How to Can Diced Tomatoes
The recipe on how to can diced tomatoes is such a simple but very useful canning recipe.
Canning your own diced tomatoes is much more healthy and affordable than store-bought, and by canning several pints at a time, you can stock your food pantry. Diced tomatoes can be used in so many recipes and dishes.
It is a great way to preserve an abundance of tomatoes from your garden in a short amount of time!
The tomato harvest this tomato season has been huge this year and it is great to be able to make different recipes with the fresh ripe tomatoes.
My homemade version of diced tomatoes does not have preservatives and of course, homegrown and homemade always tastes better.
My harvest of tomatoes and peppers from my vegetable garden this year was abundant and great to be able to can salsa, pizza sauce, spaghetti sauce, and tomato sauce.
Another great recipe for diced tomatoes is my easy recipe for rotel canning recipe.
Ingredients for Homemade Diced Tomato Canning Recipe
- About 6 – 9 pounds of Tomatoes: One pint takes about 1 – 1.5 pound of tomatoes, 1 quart takes 2 – 3 pounds
- Canning Salt: 1/2 tsp per pint, 1 tsp per quart (optional)
- Lemon Juice: 1 Tbsp per pint, 2 Tbsp per quart
Yield is 6 pint jars or 3 quarts. Can adjust the recipe to make more or less.
Steps for Preparing the Diced Tomato Canning Recipe
First, rinse the fresh tomatoes. I use all varieties of tomatoes out of my garden.
Then chop the tomatoes into diced tomato shapes. The best tool I have found for this, is the vegetable chopper.
I cut the tomatoes into the required shape to fit on the chopper.
Then smash the lid down and you have wonderful diced tomatoes!
Place the diced tomatoes in a canning jar using a canning funnel (if preferred).
Fill the jar leaving 1 inch headspace.
Add 1 Tablespoon of Lemon Juice to each pint jar. For Quarts add 2 Tablespoons. Adding lemon juice to the jars, helps ensure that this recipe has the correct acidity level for canning.
Add 1/2 tsp of canning salt to pint jars, 1 tsp to quart jars. The salt is optional and helps enhance the flavor.
Wipe the rims of each mason jar, remove the air bubbles and place lids and screw band.
Add the filled jars to the a cool water bath, heat the water to boiling and process jars at a full rolling boil for 40 minutes (45 minutes for quart jars). Make sure the water level is at least one inch above the jars.
In water bath canning, the general rule is cold jars should be placed in cold water, and hot jars should be placed in hot water. This helps prevent thermal shock, which can cause jars to break due to sudden temperature changes. It also ensures accurate processing times, as the water needs to reach the correct temperature to effectively process the food.
For more beginner canning information see my article here.
The processing time for canning starts when the water in the canner reaches a full boil and is properly maintained for the specified duration.
I use the Ball electric water bath canner for water-bath canning and love it. Tomatoes are a high-acid food, therefore are canned using the water bath method.
Remove the hot jars from the boiling water canner after the processing time with a jar lifter and place the sealed jars on a kitchen towel on the counter. Do not disturb for 24 hours. Then store in a cool dark place.
Enjoy!
This easy recipe with fresh ingredients is a great way to preserve your own tomatoes out of the garden! Diced tomatoes can be used in so many recipes.
For more of my canning recipes and other favorite great recipes, plus posts about other homestead-type activities, such as gardening and raising chickens, go to my website at www.HawkPointHomestead.com. For updates, please follow my Facebook page at Hawk Point Hobby Homestead.
See my other related canning recipes, including other tomato recipes:
- Zucchini Relish
- Homemade Roasted Tomato Spaghetti Sauce Canning Recipe
- Salsa with Roasted Tomatoes and Peppers
- Cherry Tomato Salsa
- Pizza Sauce
- Peach Salsa
- Peach Jalapeno Bourbon BBQ Sauce
- Peach Pepper Jelly
- Bread and Butter Pickles
- Spicy Garlic Dill Pickles
- Dill Pickles
- Cucumber Relish
- Green Chili Peppers
- Pickled Radishes
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Diced Tomato Canning Recipe
The recipe on how to can diced tomatoes is such a simple but very useful canning recipe.
Canning your own diced tomatoes is much more healthy and affordable than store-bought, and by canning several pints at a time, you can stock your food pantry. Diced tomatoes can be used in so many recipes and dishes.
It is a great way to preserve an abundance of tomatoes from your garden in a short amount of time!
Ingredients
- 6 - 9 pounds of Tomatoes: One pint takes about 1 - 1.5 pound of tomatoes, 1 quart takes 2 - 3 pound
- Canning Salt: 1/2 tsp per pint, 1 tsp per quart (optional)
- Lemon Juice: 1 Tbsp per pint, 2 Tbsp per quart
Instructions
1. First, rinse the fresh tomatoes. I use all varieties of tomatoes out of my garden.
2. Then chop the tomatoes into diced tomato shapes. The best tool I have found for this, is the vegetable chopper. If using the chopper, cut the tomatoes into the required shape to fit on the chopper. Then smash the lid down and you have wonderful diced tomatoes!
3. Place the diced tomatoes in a canning jar using a canning funnel (if preferred).
4. Fill the jar leaving 1 inch headspace.
5. Add 1 Tablespoon of Lemon Juice to each pint jar. For Quarts add 2 Tablespoons. Adding lemon juice to the jars, helps ensure that this recipe has the correct acidity level for canning.
6. Add 1/2 tsp of canning salt to pint jars, 1 tsp to quart jars. The salt is optional and helps enhance the flavor.
7. Wipe the rims of each mason jar, remove the air bubbles and place lids and screw band.
8. Add the filled jars to the a cool water bath, heat the water to boiling and process jars at a full rolling boil for 40 minutes (45 minutes for quart jars). Make sure the water level is at least one inch above the jars.
9. Remove the hot jars from the boiling water canner after the processing time with a jar lifter and place the sealed jars on a kitchen towel on the counter. Do not disturb for 24 hours. Then store in a cool dark place.
Did you leave the skin on? It didn’t say to remove?
Yes, I just leave the skin on. Thanks for asking!
Do you fill with water?
No, you do not fill with water. The tomatoes will make their own juice. Thanks for asking and I hope you enjoy my recipe!