Let’s Make Canned Diced Tomatoes

Leslie J Watkins — Thu, 31 Jul 2025 13:25:30 +0000

I don’t know about you, but I reach for canned diced tomatoes throughout the year. They are added to soups, chili, casseroles and so many dishes that filling my pantry with home grown canned diced tomatoes is on my agenda today. Do you can tomatoes? My love for canning began in the kitchen with Aunt Helen. Helping her make tomato juice was the joy that has grown into, some years, insanity. During the summer months? I simply want to can anything I can. And the past two years? over 500 jars have been canned each summer to fill my pantry and gift to others. From juice to jams, beans, pickles, relish and more…my heart is full when my pantry is. But today? Here’s the latest recipe for diced tomatoes to be canned in pint jars. Why can diced tomatoes? Let me name the ways… So let’s begin… As in any canning process, sterilize your jars and prepare your canning area. First, find the best in season and ripe tomatoes and wash them in cool water. Next… Simply wash and add tomatoes whole to the pot of boiling water. It only takes about 3 minutes for the skins to begin to release for ease in peeling. Just remove from the pot of water and add to a large bowl with ice water for about 3 minutes for ease of peeling them. Remove the peels and cores and place peeled tomatoes into a large bowl. You will notice the bowl also filling with tomato juice… TIP: I use the juice to fill my jars so that everything in each jar is simply fresh grown tomatoes. I add a large glass bowl into the sink to hold tomatoes for ladling into the jars to help with spills. I move one tomato at a time to quarter and dice and add to the bowl in the sink. This is just my favorite way to keep my mess contained! Using a ladle and a funnel, add tomatoes and juice to your sterilized canning jars. Add canning salt. Ball recommends also adding either citric acid or bottled lemon juice. Use your nonmetallic canning tool to remove air down the sides and center of each jar. Wipe rims and sides of areas to be fitted with rings with a damp, clean cloth. Add your canning lids and rings and tighten just to finger tight. Then… Lift jars into the canner with a jar lifter. Make sure that there is enough water in the canner to cover the jars by at least an inch when they are added into the rack of the canner. Then cover and bring to a boil. Note: Although the process begins with hot sterilized jars and hot tomatoes, I add the sealed jars to the water as it’s heating up. That way the jars and contents heat up with the canner so that there’s less of a chance of breaking. When the water begins a constant boil, set your timer for 40 minutes for pints, 45 minutes for quarts. When the processing time is finished, turn off the burner, remove the canner lid, and leave them in the canner for about 10 minutes before lifting them out of the canner and setting on cloth covered area, out of drafts, for 12-24 hours. Before storing, make sure that each lid is indented and sealed, label with contents/date, and store in a cool dry place. So now that I have the canned diced tomatoes in my pantry…what will I do with them? Here’s a few ideas for starters! Then for the fresh ones? How about a tomato tart? See what I mean? I am ALWAYS reaching for a jar of those tomatoes to add to so many recipes. And if you need more tomato canning ideas, here you go: Freezing more your thing? These are my favorite recipes… And if you are new to canning? Here are some of my favorite tools to use: Both my heart and my pantry are happy. Happy Canning and freezing season, friends!

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Let’s Make Canned Diced Tomatoes