Learn how to can diced tomatoes with this easy recipe and tutorial. It’s easier than you think to eat garden tomatoes all year long. This recipe yields 7 quarts of canned tomatoes. There’s something special about being able to pick fresh tomatoes yourself and still have plenty left over to use later. Canning them yourself is also more cost effective and less wasteful than buying canned tomatoes at the store. Even if you don’t have any extra space in your pantry for this time of year, I urge you to give it some consideration because I think it will be worth it in the long run. If there’s one thing that can go viral, it’s recipes that are made with tomatoes. And with so many variations to choose from, it can be hard to tell which ones are best. That’s why I’ve made this guide for you, check them out HERE!
A Few Tips on Canning Diced Tomatoes
I especially love canning the diced tomatoes because you literally just peel them, cut them up, and put them straight in the jars.You will probably find that the tomatoes and juices will separate after processing. This is totally normal. Just give the jars a little shake before opening to combine or give them a good stir after opening.For easier peeling, boil whole tomatoes for about a minute, then plunge into an ice water bath. The skins should easily come off after this process.Chop up the tomatoes into the size you like, then add some salt and lemon juice to maintain freshness.To ensure safety before canning any type of food, review the USDA Complete Guide to Home Canning.
Canning Crushed Tomatoes
You can easily bottle up crushed tomatoes the same way as diced tomatoes. Peel and cut the tomatoes and add them to a large pot. Crush the tomatoes with a potato masher or wooden spoon. Bring the pot to a simmer for about five minutes, then add the mixture to your jars. It’s that easy. Make sure to leave about half an inch of air space at the top of each jar.
How to Can Diced Tomatoes
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