Learn how to can diced tomatoes and not only will you be able to enjoy the delicious taste of summertime tomatoes any time of the year, but you will also save time and money!

can diced tomatoes
Paste tomatoes are best to use because of their thick walls and low moisture content.

Every year, as the tomatoes begin to ripen on the vine, we begin the process of preserving the harvest through canning and freezing.

We use our garden tomatoes to make salsa, pasta sauce, ketchup, tomato juice, and tomato sauce. But our absolute favorite way to preserve them is to can diced tomatoes.  See also: Our Favorite Canning Recipes

There are no complicated ingredients and no worries of balancing a mixture of vegetables with various pH levels. Just dice the tomatoes, add a little lemon juice and process in a hot water bath canner. We use the Ball Water Bath Canner and Utensil Set.

No more running to the grocery store at the last-minute to buy a can of diced tomatoes. Just pull a jar off your shelf and add them to your recipe, saving both your precious time and money!

See also:  How To Preserve Tomatoes Without Canning

How to Can Diced Tomatoes

*Makes approximately 9 pint jars

INGREDIENTS:

25 lbs of fresh paste tomatoes (about 1/2 bushel)

bottled lemon juice 

INSTRUCTIONS:

can diced tomatoes
Dice your tomatoes to whatever thickness you desire.

1. Fill 1/2 of a large sauce pan with water and bring to a boil. In another large bowl add ice and water, set aside. 

2. In batches, place tomatoes in the boiling water for one minute, then remove and place in the ice water bath until cool enough to be handled. Peel the skins off of the tomatoes and squeeze the seeds and excess juice out.  Set aside. Repeat this process until all tomatoes have had their skins, seeds and excess juice removed. 

 

 

3. Dice tomatoes into desired chunks. 

4. Prepare pint canning jars and hot water bath canner. 

5. In a large stockpot, add 1/6th of the tomatoes and heat over medium-high heat. As they begin to warm, crush the tomatoes with a wooden spoon to release the remaining juices. Stir frequently.

can diced tomatoes
Diced tomatoes packed in a canning jar.

6. Once the crushed tomatoes come to a boil, add in the remaining diced tomatoes and stir. Bring mixture back up to a boil. Continue to boil for 5 minutes. 

7. Pour hot diced tomatoes into warm, sterilized pint jars. Make sure to add enough liquid to cover the tomatoes, leaving 1/2 inch head space.

8. Add 1 teaspoon of bottled lemon juice to each pint jar. Wipe the rims of the jars and place a warm lid on top. Add the ring to finger tight. 

9. Place jars in hot water bath canner, making sure that the water level is 1-2 inches over the tops of the lids. 

10. Boil for 35 minutes, adjusting for altitude as needed. 

11. Remove from the water bath canner and place on a thick towel to cool. Let stand for 24 hours, checking if the jars sealed by pressing on the center of the lid. A sealed jar lid will not move up and down. Store in a cool, dark place. 

Enjoy!

Mary and Jim

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How To Can Diced Tomatoes

Ingredients

  • 25 lbs of fresh paste tomatoes about 1/2 bushel
  • bottled lemon juice

Instructions

  1. Fill 1/2 of a large sauce pan with water and bring to a boil. In another large bowl add ice and water, set aside.
  2. In batches, place tomatoes in the boiling water for one minute, then remove and place in the ice water bath until cool enough to be handled. Peel the skins off of the tomatoes and squeeze the seeds and excess juice out. Set aside. Repeat this process until all tomatoes have had their skins, seeds and excess juice removed.
  3. Dice tomatoes into desired chunks.
  4. Prepare pint canning jars and hot water bath canner.
  5. In a large stockpot, add 1/6th of the tomatoes and heat over medium-high heat. As they begin to warm, crush the tomatoes with a wooden spoon to release the remaining juices. Stir frequently.
  6. Once the crushed tomatoes come to a boil, add in the remaining diced tomatoes and stir. Bring mixture back up to a boil. Continue to boil for 5 minutes.
  7. Pour hot diced tomatoes into warm, sterilized pint jars. Make sure to add enough liquid to cover the tomatoes, leaving 1/2 inch head space.
  8. Add 1 teaspoon of bottled lemon juice to each pint jar. Wipe the rims of the jars and place a warm lid on top. Add the ring to finger tight.
  9. Place jars in hot water bath canner, making sure that the water level is 1-2 inches over the tops of the lids.
  10. Boil for 35 minutes, adjusting for altitude as needed.
  11. Remove from the water bath canner and place on a thick towel to cool. Let stand for 24 hours, checking if the jars sealed by pressing on the center of the lid. A sealed jar lid will not move up and down. Store in a cool, dark place.

Recipe Notes

Recipe courtesy of Old World Garden Farms

5 thoughts on “How to Can Diced Tomatoes – Enjoy Garden Tomatoes All Year Long!

  • July 29, 2017 at 5:09 pm
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    I save the skins and dehydrate them. Next I blend the crispy dry skins into powder and vacuum seal in a jar. MYO tomato powder!

  • July 29, 2017 at 9:37 am
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    Some cans didn’t seal been 24 hours can u put them back in hot bath and try to seal them again

    • July 30, 2017 at 9:43 am
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      You would need to reprocess them by hearing the tomatoes again. You could freeze them also.

  • July 25, 2017 at 12:15 pm
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    To follow safe canning practices, you also should remove the jar rings to store. Also, do not double stack jars when you store them.

  • July 25, 2017 at 9:40 am
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    Tomatoes are ripening here. I will try some of the recipes and can the rest of the tomatoes. Thank you!

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