Canned Diced Tomatoes
Preserve the best of summer with these easy canned diced tomatoes. This pantry staple is the ideal base for soups, sauces, and cozy meals all year long.
Servings: 6 pint jars
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.
Notes
Food safety tip – Home canning is safest when you follow research-tested recipes and proper processing times. Improper canning can risk botulism. New to canning? See my Canning 101 Guide and consult the USDA Complete Guide to Home Canning.
Nutrition
Serving: 1tbsp | Calories: 3kcal