How to Can Diced Tomatoes (No Peeling Required!)
Introduction
Canning is a great way to preserve the wonderful flavors of summer, and nothing beats home-canned diced tomatoes. This recipe allows you to skip the peeling step, making it quicker and easier than you might think. With just a few ingredients and some simple steps, you can enjoy fresh tomatoes all year round!
Why Make This Recipe
Canning diced tomatoes is a smart choice for several reasons. First, you get to control the ingredients, avoiding any additives or preservatives found in store-bought products. Second, home-canned tomatoes are incredibly versatile. You can use them in sauces, soups, stews, and many other dishes. Finally, canning allows you to enjoy the taste of summer tomatoes during the colder months.
How to Make Diced Tomatoes
Here’s a straightforward guide to making your own canned diced tomatoes without peeling!
Ingredients:
- 20 Pounds Fresh Tomatoes – Roma or San Marzanos (SEE NOTES ON QUANTITY)
- 1 Tablespoon Lemon Juice per Pint Jar; 2 Tablespoons per Quart Jar
- Salt – Canning/Pickling – Optional (1/2 Teaspoon per Pint Jar; 1 Teaspoon per Quart Jar)
Directions:
- Clean and sanitize your jars and lids. Wash them in soapy water and keep them warm in fresh water, or run them through the dishwasher on the heat-dry cycle. Keeping jars warm prevents shattering when you add hot tomatoes.
- Fill your canning pot with water and heat on medium-high. Bring the water to a simmer and reduce the heat. You can do this while chopping your tomatoes.
- Wash and dice your tomatoes. There’s no need to peel or remove seeds! This keeps it simple, and you won’t notice the peels when cooking.
- Fill jars with diced tomatoes. Use a spoon to pack them in, making sure to leave a little space at the top. Then, add lemon juice and optional salt to each jar.
- Continue packing in diced tomatoes until you reach about 1/2 inch from the top. Be sure to remove excess air bubbles with a bubble remover or knife.
- Once filled, wipe the rims of the jars with a clean, damp cloth.
- Add the lids and bands, tightening them only finger-tight.
- Carefully place the jars into the hot water using jar lifter tongs. Turn the heat to medium-high. When the water reaches a rolling boil, reduce the heat to medium, and start timing.
- Process pint jars for 40 minutes and quart jars for 45 minutes. For altitudes above 1,000 feet, adjust processing times accordingly.
How to Serve Diced Tomatoes
Home-canned diced tomatoes can be used in a variety of dishes. You can toss them into pasta sauces, use them in chili, or add them to soups for a burst of flavor. They are super versatile and can enhance any meal!
How to Store Diced Tomatoes
After processing, allow the jars to cool completely. Store your sealed jars in a cool, dark place, like a pantry or shelf. Properly canned tomatoes can last for up to a year.
Tips to Make Diced Tomatoes
- Make sure you use ripe, fresh tomatoes for the best flavor.
- Label your jars with the date of canning so you know when to use them.
- If you’re canning for the first time, consider having a friend or family member assist you for extra help and guidance.
Variation
If you want to add a twist, consider adding herbs like basil or oregano into the jars for extra flavor. You can also experiment with different types of tomatoes for unique tastes!
FAQs
1. Do I really need to add lemon juice?
Yes, adding lemon juice helps ensure that the acidity level is safe for canning and prevents spoilage.
2. Can I use tomatoes other than Roma or San Marzanos?
Yes, you can use any variety of tomatoes, but Roma and San Marzanos are recommended for their fleshy texture.
3. What should I do if I see a seal failure?
If a jar doesn’t seal properly after cooling, you can refrigerate it and use the tomatoes within a few days. Alternatively, you can recan it by following the process again.
Enjoy your delicious homemade canned diced tomatoes! Happy canning!
Canned Diced Tomatoes
Ingredients
Main Ingredients
- 20 pounds Fresh Tomatoes - Roma or San Marzanos Use ripe, fresh tomatoes for the best flavor.
- 1 tablespoon Lemon Juice per Pint Jar; 2 Tablespoons per Quart Jar Helps ensure appropriate acidity for safe canning.
- 0.5 teaspoon Salt - Canning/Pickling (Optional) 1 Teaspoon per Quart Jar; enhances flavor.
Instructions
Preparation
- Clean and sanitize your jars and lids. Wash them in soapy water and keep them warm in fresh water, or run them through the dishwasher on the heat-dry cycle.
- Fill your canning pot with water and heat on medium-high. Bring the water to a simmer and reduce the heat.
- Wash and dice your tomatoes. There’s no need to peel or remove seeds.
Canning
- Fill jars with diced tomatoes, leaving a little space at the top. Add lemon juice and optional salt.
- Continue packing in diced tomatoes until you reach about 1/2 inch from the top, removing air bubbles.
- Wipe the rims of the jars with a clean, damp cloth, add lids and bands, and tighten only finger-tight.
- Carefully place the jars into the hot water using jar lifter tongs.
- When the water reaches a rolling boil, reduce the heat to medium, and start timing.
- Process pint jars for 40 minutes and quart jars for 45 minutes. Adjust for altitudes above 1,000 feet.
