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–+ servings
3 mason jars of Canned Diced Tomatoes with 2 fresh tomatoes on the side
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4.67 from 9 votes

How to Can Diced Tomatoes

Can diced tomatoes with this easy recipe and tutorial. It's easier than you think to eat garden tomatoes all year long! Yields 7 quarts.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Gardening
Cuisine: American
Keyword: Canned Tomatoes, Tomato
Servings: 56
Calories: 41kcal
Author: Erica Walker

Equipment

  • Glass jars, quart size
  • Canning pot

Ingredients

Instructions

Prepare quart jars and lids:

  • Sterilize canning jars by running them through a cycle in the dishwasher.
  • Place the canning lids in a pan of warm water on the stovetop. Bring the water just to a boil and simmer until ready to use.
  • Add 2 tablespoons lemon juice and 2 teaspoons salt to each sanitized quart jar before adding tomatoes.

Remove tomato skins:

  • Fill a large stockpot about half full 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.
  • Using a sharp knife, remove skins, bruises, and tough parts of the tomatoes and cut into quarters.

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, 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.

Notes

    • 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 ice water 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.

Nutrition

Calories: 41kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 685mg | Potassium: 540mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1889IU | Vitamin C: 32mg | Calcium: 23mg | Iron: 1mg