Canned Diced Tomatoes
A simple guide to canning diced tomatoes without peeling, perfect for preserving the fresh taste of summer all year round.
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.
Notes
Home-canned diced tomatoes can be used in sauces, chili, and soups. Store jars in a cool, dark place. They can last for up to a year. Label jars with canning dates.