Learn How to Can Diced Tomatoes with this easy recipe and tutorial. It’s easier than you think to eat garden tomatoes all year long!
I don’t know about you, but I have been canning tomatoes like CRAZY this summer! Between spaghetti sauce, salsa, and tomato juice my pantry is overflowing with tomato-y goodness (you can find ALL those recipes HERE). With these last few good tomato pickings I am sticking to diced and crushed tomatoes because they are just so quick and easy to can. Plus, we always need tomatoes for recipes throughout the year and canning your own tastes so much better than the cans you get at the store. If you aren’t too familiar with canning yet, learning how to can diced tomatoes is the perfect place to start! Don’t let your precious tomato harvests go to waste; get them canned! I promise, Enjoy them throughout the year in your favorite soups, chilis, sauces, and many other recipes. It’s so easy, so let’s get started!
A Few Tips on Canning Diced Tomatoes
- I especially love canning the diced tomatoes because you literally just peel them, cut em’ up, and put them straight in the jars.
- You will probably find that the tomatoes and juices will separate after processing. This is totally normal. Just give the jars a little shake before opening to combine or give them a good stir after opening.
- For easier peeling, boil whole tomatoes for about a minute, then plunge into an icewater bath. The skins should easily come off after this process.
- Chop up the tomatoes into the size you like, then add some salt and lemon juice to maintain freshness.
Canning Crushed Tomatoes
You can easily bottle up crushed tomatoes the same way as diced tomatoes! Just peel and cut the tomatoes, add them to a large pot and crush with a potato masher or wooden spoon. Bring the pot to a simmer for about five minutes, then add the mixture to your jars. Make sure to leave about half an inch of air space at the top.
How to Can Diced Tomatoes
- Fill a large stockpot about half-way with water and bring to a rolling boil. Add whole tomatoes about 5-10 at a time and boil for about 1 minute. Using a slotted spoon, quickly remove the tomatoes and plunge in an icewater bath. This will make the skins easy to remove.
- Remove skins, bruises, and tough parts of the tomatoes and cut into quarters.
- Add 2 Tbsp. lemon juice and 2 tsp. salt to each sanitized quart jar before adding tomatoes.
For diced tomatoes:
- Add tomatoes directly to jars. You will want liquid to cover the tomatoes, so if needs be, add boiling water to the jars to cover the tomatoes, leaving about 1/2" of airspace at the top of the jar (in my last batch there were enough juices from the tomatoes that adding water wasn't necessary).
For crushed tomatoes:
- After the tomatoes are peeled and cut, add the tomatoes to a large pot and crush with a potato masher or wooden spoon. Bring to a simmer and stir for about 5-7 minutes. Add crushed tomatoes to jars leaving about 1/2" airspace at the top.
Now it's time to process:
- Make sure jar rims, lids and rings are clean before placing the lids on the mouth of the jars. Place the lids on and gently screw on the rings-- not too tight though, just snug. Process the jars in a water-bath or steam canner and process accordingly depending 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
- After jars have been processed, remove from canner and allow to cool. Check seals (making sure the lid has popped down) before storing.
- Glass jars, quart size
- Canning pot