Keep diced tomatoes in your pantry to use in casseroles, soups and to make homemade spaghetti sauce. Combine them with other vegetables for a tasty side dish. When summer's crop of tomatoes are at their peak, you can can your own diced tomatoes. Season diced tomatoes to your own taste. Tomatoes are acidic enough they can be safely canned with a water bath canner.
Things You'll Need
- Large pot
- Slotted spoon
- Sharp paring knife
- Cutting board
- Chef's knife
- Canning jars, lids and rings
- Soap and water
- Small sauce pan
- Lemon Juice
- Measuring spoon
- Water bath canner
- Labels and pen
Fill the large pot with water and bring to a boil. While the water is heating, fill the sink with water and ice.
Wash tomatoes. Remove any bruised or overripe tomatoes.
Transfer tomatoes a few at a time to boiling water. Boil for 1 minute. Using the slotted spoon, transfer the boiled tomatoes to the sink full of ice water.
Slip skin from the tomato. The boiling water and ice bath will cause the skin to crack and slip off. With a sharp paring knife, remove the stem and core from the tomato.
Dice tomatoes on the cutting board, using a sharp chef's knife to cut into small pieces. Transfer diced tomatoes and juice to a bowl.
Wash canning jars and rinse in hot water. Prepare lids by simmering in hot water in a small pan on the stove.
Fill clean jars with diced tomatoes and juice. Add water to within 1/4 inch of top of jar. Add 1 tbsp. lemon juice and 1/2 tsp. salt to each jar. The lemon juice maintains the acidity of the tomatoes, making them safe to can in a water bath. You may leave out the salt if you prefer.
Wipe the rim of each jar with a clean, damp cloth. Set a hot lid on jar and screw on a jar ring.
Fill water bath canner with water and set to boil. Set jars in canning rack. When water comes to a boil, transfer jars to the canner. Cover and return to a boil. Boil for 35 to 45 minutes for pints, 45 to 50 minutes for quarts. For altitudes above 3,000 feet, increase processing time. Consult your county extension agent for recommendations.
Turn off heat under canner. Remove rack with jars to counter and set jars on a towel to cool. Cool for several hours or overnight. Test for a seal by pressing on the cap; a sealed jar won't pop. Label jars with contents and date processed.
Tips & Warnings
- Use home canned tomatoes within a year.
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