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Why I Love to Can Diced Tomatoes
Opening a jar of canned tomatoes in the dead of winter instantly transports you back to the garden during the peak of summer. These diced tomatoes are vibrant, flavorful, versatile, and just like what you’d buy at the store. They make preparing dinner just a bit easier and cost-effective (as does so much when it comes to preserving).
Growing up, my mom and Grandma Conrad preserved everything they could from our Iowa garden. They taught me an important lesson: that preserving allows produce to be enjoyed at peak freshness throughout the year. And without fail, there comes a time during tomato season (and so many other fruits and veggies) when you just have too many to use up all at once. So canning is the natural choice if you don’t want them to go to waste.
Here’s what you’ll love about this recipe:
- Uses peak-season tomatoes; red ones will be best for that traditional color.
- Easy raw-pack method, which means there’s no need to cook the tomatoes before they go into the jars.
- Clean, fresh tomato flavor with just salt and citric acid added.
- A practical pantry staple to reduce the cost of groceries purchased at the store.
DISCLAIMER
Food safety tip – This recipe is not approved by the USDA. As with all canning recipes, there is always the risk of botulism. Make sure to check out my canning 101 guide.
Canned Diced Tomato Ingredients
The best thing about this recipe is that you only need 3 simple ingredients:
- Tomatoes – Use ripe, in-season tomatoes for the best flavor. Any type will work, but for the typical color, make sure to use red.
- Citric acid – Ensures a safe acidity level for stable shelf storage. You can also use bottled lemon juice, which also contains citric acid.
- Canning salt – Enhances the flavor of tomatoes and helps to preserve.
The full amount of each ingredient can be found in the recipe card below.
How to Can Diced Tomatoes
There are 4 easy steps to can these tomatoes:
Prepare the canning supplies – Sterilize jars and clean the lids and rings according to the manufacturer’s instructions. Bring a large pot of water fitted with a rack in the bottom to a boil.
Prepare the tomatoes – Bring a separate pot of water to a boil and fill a bowl with ice water. Score an “X” on the bottom of each tomato. Blanch them in the boiling water for 30-60 seconds, until the skins begin to loosen. Transfer the tomatoes to the ice water to quickly cool them. Then peel off the skin and remove the core, along with any bad spots. Dice (or halve, or chunk) the tomatoes, reserving any juices.
Pack the jars – Pack diced tomatoes tightly into sterilized jars, leaving ½-inch headspace. Add reserved juice to cover the tomatoes, if necessary. Add citric acid and canning salt to each jar. Wipe jar rims clean using a hot paper towel, then place on lids, and screw on rings to fingertip tightness.
Water bath the jars – Process the jars in a boiling water bath according to altitude requirements (see chart below). Remove jars and let cool for 12-24 hours. Once cooled, remove rings and check for a proper seal. Then, store in a cool, dry place.
Times & Altitude
Each altitude can require a different processing time. I’m located between 0 and 1,000 feet above sea level. If you are at a different elevation, make sure to check the USDA Canning Guide for your processing time:
| Elevation | 0 to 1,000 ft | 1,001 to 3,000 ft | 3,001 ft to 6,000 ft | 6,001 ft + |
|---|---|---|---|---|
| Time (for pints or quarts) | 85 minutes | 90 minutes | 95 minutes | 100 minutes |
Recipe Tips
- Use ripe, in-season tomatoes – The sweeter and juicier the tomato, the better the final product.
- Don’t skip the citric acid – Even though tomatoes are acidic, the citric acid ensures safety and better preservation.
- Headspace matters – Aim for ½ inch of headspace. Otherwise, the jars may not seal properly.
- Juice is gold – Reserve the juice when breaking down the tomatoes, as it’s full of flavor and helps fill the jars naturally.
- Let the jars settle – After the tomatoes are in the canner, things may seem like they have separated, with a yellowish liquid at the bottom of each jar. Don’t worry, as the contents will settle as they sit.
Follow These Tips
Serving and Storage
To serve – Anywhere that a recipe calls for diced tomatoes, you can use these canned tomatoes! They’re great in soups, chili, pasta sauce, or even a quick tomato basil bruschetta.
To store – Place in a cool, dry location. If a jar does not seal properly, place it in the fridge and use it within 7-10 days. Any leftover peeled or diced tomatoes can be frozen in containers for up to 6 months.
More Preserving Recipes
- Pickled vegetables – a simple process to preserve any type of garden produce
- How to make kimchi at home – it’s easy to make your own at home
- How to can pears – the sweetness of fall pears can be enjoyed anytime
- Curtido relish – cabbage, carrots, and jalapeño, all in one mixture
- How to make homemade sauerkraut – the best way to preserve cabbage
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Canned Diced Tomatoes
Equipment
- 6 pint jars sterilized
Ingredients
- 9 lbs ripe tomatoes
- 1 ½ tsp citric acid separated (or 6 tbsp bottled lemon juice)
- 3 tsp canning salt separated
Instructions
- Prepare canning supplies: Fit a water bath canner with a rack on the bottom and fill with water. Sterilize the jars, and prepare the lids and rings according to the manufacturer's instructions.
- Prepare the tomatoes: Wash the tomatoes and remove the core. Dip into boiling water for 30-60 seconds until the skin starts to split, and then plunge into ice water. When cool enough to handle, slip off the skin. Leave whole, slice in half, or dice the tomatoes.9 lbs ripe tomatoes
- Pack the tomatoes: Add the diced tomatoes into the prepared jars, pressing them down until juice fills the spaces in between them, leaving ½-inch headspace. Use any collected tomato juice to ensure the tomatoes are covered in liquid. Add ¼ tsp citric acid to each jar and ½ tsp salt. Use a paper towel or cloth dipped in hot water to clean the rim of each jar. Then, fit each jar with a prepared lid and ring.1 ½ tsp citric acid, 3 tsp canning salt
- Water bath the jars: Use a jar lifter to set the jars in the boiling water, ensuring the water covers the top of the jars by 1 inch. Boil for 85 minutes, for both pints or quarts (see chart in post if above 1,000 ft elevation). Once finished, remove from the canner and set aside to cool for 12-24 hours. Check the seal by removing the ring and ensuring the lid is tight.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Thanks to you I now can many fruits and vegetables. I enjoy doing it and always follow your directions and recipes.
I have admired your jar lifter for years. Where did you get it? If you could share that I’d appreciate it. I’ve looked and I’ve never found one that is like yours.