With the rise of grocery store prices, finding ways to make your own ingredients at home for cheap is a major win!
When I was creating my preserving plan for this year, I honestly never thought about canning diced tomatoes. Homemade tomato sauce and tomato powder were my priority. It wasn’t until I was waiting for the rest of my tomatoes to ripen from our own garden, AFTER I had already canned 20 jars of tomato sauce, that the thought of diced tomatoes popped in my head.
I don’t know about you, but after a good month or so of harvest season preserving, I’m drained. The thought of taking out all of my canning supplies for tomato sauce for a few tomatoes each week made me even more exhausted. I didn’t feel like freezing them and waiting until all of my tomatoes were ripe either (I call this mental laziness).
Ryan asked if we had any diced tomatoes, I’m like yes, yes we do! So I chopped up our fresh roma tomatoes and thought to myself, why don’t I can the rest?! And so I did, and O-M-G, it is probably the easiest and quickest produce to can.
If you are a beginner canner, this recipe fits right into to beginner friendly recipes like my homemade apple sauce, and strawberry jam.
What are the Best Tomatoes to Make Canned Diced Tomatoes at Home?
The best tomatoes for making canned diced tomatoes at home are those that are known for their flavor, texture, and suitability for canning. Here are some popular tomato varieties that are often considered ideal for canning diced tomatoes:
Roma Tomatoes: Also known as plum tomatoes, Romas are a top choice for canning. They have less water content and are meatier, which results in a thicker tomato sauce or diced tomatoes.
San Marzano Tomatoes: These are similar to Roma tomatoes and are prized for their sweet, robust flavor. San Marzanos are often used in making tomato products, including canned diced tomatoes.
Amish Paste: These heirloom tomatoes are known for their rich flavor and make excellent canned diced tomatoes. They have a good balance of sweetness and acidity.
When selecting your tomatoes for canning, look for ones that are fully ripe but not overripe. They should be firm, free from blemishes, and have a vibrant color. While the varieties I listed above are popular choices, you can use other paste or determinate tomatoes that you prefer, as long as they have a good balance of sweetness and acidity, along with a meaty texture.
You know what feels even better than knowing you made your own homemade diced tomatoes or tomato sauce?! Growing your tomatoes yourself too! Imagine the feeling of creating a homemade meal for your family knowing that you nurtured this meal right from seed to harvest to preserving to dinner!
Why Can Diced Tomatoes at Home?
Canning diced tomatoes at home is a great way to preserve fresh tomatoes from your garden. Diced tomatoes are extremely useful to have on hand for a variety of recipes. They are an easy way to get into canning, and you don’t need any expensive canning supplies.
What If I don’t Own a Water bath Canner?
If you don’t own a water bath canner, you can easily turn any large pot of water into a canner. All you need to do is to place a rack of some sort on the bottom of the pot so the jars are not directly on the heat of the oven, and you have your very own hot water bath canner!
If you are interested in canning, I highly suggest investing in this canning kit from Amazon. It will last years and make your canning process so much easier!
The Best Canning Kit For Beginners
Are you starting your preserving journey! Make this canning kit your first investment!
Do you Need to Remove the Tomato skins to make Homemade Diced Tomatoes?
Removing the skins from tomatoes before canning diced tomatoes is not mandatory, but it is a common practice, and many people prefer to do so for several reasons:
Texture: Tomato skins can be tough and may not break down well during the canning process. Removing them results in a smoother and more uniform texture in your canned diced tomatoes.
- Appearance: Canned tomatoes without skins tend to have a more visually appealing appearance, as the skin can sometimes become wrinkled or detached during canning.
- Improved Flavor: Some people find that removing the skins enhances the overall flavor of the canned tomatoes, as the skins can sometimes have a slightly bitter taste.
- Consistency: Removing the skins can help ensure a consistent quality in your canned product, as the texture and taste of tomato skins can vary from one tomato to another.
I personally do not remove the tomato skins from my garden tomatoes when canning diced tomatoes.
Do You Really Need Lemon Juice When Canning Tomatoes?
The addition of lemon juice or citric acid when canning tomatoes is essential for ensuring their safety. Tomatoes are on the borderline of acidity levels for safe water bath canning, and the acidity helps prevent the growth of harmful bacteria like Clostridium botulinum, which can cause botulism.
Here’s why lemon juice or citric acid is important when canning tomatoes:
- Acidity Level: Tomatoes have varying levels of acidity, and some can be borderline in terms of pH levels for safe canning. The acidity (typically citric acid) helps raise the overall acidity level in the canned product to a safe level.
- Botulism Prevention: Low-acid foods, when improperly canned, can provide the ideal environment for the growth of Clostridium botulinum, a bacterium that produces the deadly botulinum toxin. This toxin can cause serious illness or even be fatal if consumed. Proper acidification, achieved by adding lemon juice or citric acid, helps prevent the growth of this bacterium.
- Consistency: Adding lemon juice or citric acid provides a consistent level of acidity to all jars of canned tomatoes, regardless of the natural acidity of the tomatoes themselves. This ensures that your canned tomatoes are uniformly safe.
What Supplies Do You Need to Can Diced Tomatoes?
Ingredients:
- Fresh tomatoes (about 20 pounds of tomatoes)
- Lemon juice or citric acid (for acidity)
- Salt (optional)
- Bottled lemon juice (for safety)
Equipment:
- Canning jars (quart and pint jars)
- New lids and rings
- Jar lifter
- Sharp knife
- Cutting board
- Large pot of boiling water
- Canning funnel
- Bubble remover tool or a plastic knife
- Towels and dish cloths
- Boiling water bath canner or large stockpot with a jar rack
- Canner lid
How to Can Diced Tomatoes
- Start Your Water Bath Canning: Fill your water bath canner with hot water (enough water to cover the size of jars you are using), and place on your stove at medium-high heat and bring to a boil.
- Clean Jars: Wash jars with warm soapy water. Place the jars into the canner to sterilize while it comes to a boil.
- Prepare Your Tomatoes: Wash tomatoes under running water, ensuring all of the dirt and debris is removed.
- Dice the Tomatoes: Use a sharp knife to dice the peeled tomatoes into your preferred size for canning diced tomatoes. Aim for uniform pieces.
- Add Lemon Juice or Citric Acid – For quart jars, add 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid to each jar. This ensures the required acidity level for safe canning. You can also add 1/2 teaspoon of salt for flavor. For pint jars, add 1 tablespoon of lemon juice, or a 1/4 teaspon of citric acid to each jar.
- Fill Jars with Diced Tomatoes – Using a canning funnel, pack the diced tomatoes into your clean, hot jars, leaving about a 1-inch headspace from the top of the jar. You want to really pack down your tomatoes to let the juices out.
- Remove Air Bubbles – Use a bubble remover tool or a plastic knife to remove any air bubbles by running it along the inside of the jar.
- Wipe Jar Rims- Wipe the rims of the jars with a clean, damp cloth or paper towel to ensure a good seal.
- Heat and Apply Lids and Bands – Start a small pot of water and place your lids to heat. Once the lids are warm, place the clean lid on each jar and secure it with a band, tightening it until it’s fingertip-tight – not too loose, not too tight.
- Process Jars in a Boiling Water Bath Canner – Place the filled jars in the canner load, ensuring they are covered with at least 1 inch of boiling water.
- Process for the Required Time – Quart jars should be processed for 45-50 minutes, and pint jars for 40-45 minutes (adjust for altitude if necessary). Make sure the jars are continuously submerged during processing. Add more boiling water if needed to maintain the water level.
- Remove and Cool Jars – After the processing time, use a jar lifter to carefully remove the hot tomatoes from the canner. Place them on a clean towel or cooling rack, leaving space between them to cool and get to room temperature.
- Check for Seals – As the jars cool, you’ll hear the satisfying “pop” of lids sealing. Check for seals by pressing down in the center of each lid. If it doesn’t pop back, it’s sealed. Store sealed jars in a cool, dark place.
What to do with Tomato Scraps
DO NOT throw out your tomato scraps! Whether you have skins or tops left over, you can make some delicious tomato powder which is a wonderful substitute for tomato paste. Our goal is to throw nothing out, and use as much as we can, to stretch our dollars and avoid unnecessary waste!
Other Tomato and Canning Recipes:
- The Best Tomatoes For Canning (Easy Tomatoes Sauce Recipe)
- Complete Guide To Water Bath Canning At Home
Canning Diced Tomatoes
Ingredients
- 20 lbs Fresh tomatoes
- Lemon juice or citric acid 1 tsp per jar
Instructions
- Start Your Water Bath Canning: Fill your water bath canner with hot water (enough water to cover the size of jars you are using), and place on your stove at medium-high heat and bring to a boil.
- Clean Jars: Wash jars with warm soapy water. Place the jars into the canner to sterilize while it comes to a boil.
- Prepare Your Tomatoes: Wash tomatoes under running water, ensuring all of the dirt and debris is removed.
- Dice the Tomatoes: Use a sharp knife to dice the peeled tomatoes into your preferred size for canning diced tomatoes. Aim for uniform pieces.
- Add Lemon Juice or Citric Acid: For quart jars, add 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid to each jar. This ensures the required acidity level for safe canning. You can also add 1/2 teaspoon of salt for flavor. For pint jars, add 1 tablespoon of lemon juice, or a 1/4 teaspon of citric acid to each jar.
- Fill Jars with Diced Tomatoes: Using a canning funnel, pack the diced tomatoes into your clean, hot jars, leaving about a 1-inch headspace from the top of the jar. You want to really pack down your tomatoes to let the juices out.
- Remove Air Bubbles: Use a bubble remover tool or a plastic knife to remove any air bubbles by running it along the inside of the jar.
- Wipe Jar Rim: Wipe the rims of the jars with a clean, damp cloth or paper towel to ensure a good seal.
- Heat and Apply Lids and Bands: Start a small pot of water and place your lids to heat. Once the lids are warm, place the clean lid on each jar and secure it with a band, tightening it until it’s fingertip-tight – not too loose, not too tight.
- Process Jars in a Boiling Water Bath Canner: Place the filled jars in the canner load, ensuring they are covered with at least 1 inch of boiling water.
- Process for the Required Time: Quart jars should be processed for 45-50 minutes, and pint jars for 40-45 minutes (adjust for altitude if necessary). Make sure the jars are continuously submerged during processing. Add more boiling water if needed to maintain the water level.
- Remove and Cool Jars: After the processing time, use a jar lifter to carefully remove the hot tomatoes from the canner. Place them on a clean towel or cooling rack, leaving space between them to cool and get to room temperature.
- Check for Seals: As the jars cool, you’ll hear the satisfying “pop” of lids sealing. Check for seals by pressing down in the center of each lid. If it doesn’t pop back, it’s sealed. Store sealed jars in a cool, dark place.