How to Can Diced Tomatoes THM-FP

Have you wanted to learn the art of canning? You can! Here is a step-by-step tutorial on canning diced tomatoes. This is an easy item to start with and you can just do a few pints at a time as you learn the process. The best thing of all –you will have a superior product compared to what you can purchase in the store because you control what you put into the jars. I love to can diced tomatoes in the summertime to add to Taco Soup and Beefy Cabbage Soup in the cold winter months.

If you are new at canning you can just try 2-3 pints at a times. All you need is a kettle deep enough to cover the canning jars with 1 inch of water. If you are using a kettle place a steamer rack on the bottle so the jars do not set directly on the bottom of the kettle. The ingredients are listed below per jar so you can do as many as you want to.

You may wonder what Citric Acid is and why it is needed in canning tomatoes? Tomatoes are a medium acid food. To safely water-bath can tomatoes you will need to add acid in order to increase the acidity by lowering the PH to a safe level. The Citric Acid does not alter the taste of the tomatoes like lemon juice or vinegar will. A small container of Citric Acid. goes a long way.

Do not use salt that contains Iodine. That can cause an off taste in a canning product. I will use canning salt or mineral salt.

Supplies Needed

How to Can Diced Tomatoes THM-Fp

Remove lids and rings from canning jars. Set lids/rings aside. Wash canning jars in hot soapy water. Rinse well. Set aside on a clean stainless steel rack/pan or a clean kitchen towel.

I buy baskets of canner tomatoes from produce growers when my garden doesn’t produce enough. These are seconds that may have a funny shape or a slight blemish and they can not sell for #1’s.

Wash tomatoes to remove any dirt and spray residue. With a paring knife cut out any bad spots. To remove the skins: Fill a 8-quart kettle half full of water. Bring the water to a boil on medium/high heat. fill the kettle with a single layer of tomates. Allow them to remain in the water for about 1 minute. Remove tomatoes with a slotted spoon and allow them to cool.

Tomatoes placed in boiling water.

After tomatoes have cooled enough to handle–take a paring knife and cut the out the core. You should be able to slid the skin off of the tomato.

Slice each tomato into 3/4 inch slices. Press each slice through the Vidalia Chop Wizard. This is a fast and easy way to cut your tomatoes. Continue press each slice through until all the tomatoes are cut.

Diced tomatoes ready to be put into jars.
The canning funnel helps to keep your canning jars clean.

To can in quarts:

  • In a quart jar layer in order given:
  • diced tomatoes to the neck of the jar
  • 1 tablespoon diced peppers
  • 2 tablespoons diced onions
  • 1 teaspoon canning salt
  • 1/2 teaspoon Citric Acid
  • add additional water if need to have the liquid level at the first ring on the neck on the jar.

To can in pints:

  • In a pint jar layer in order given:
  • diced tomatoes to the neck of the jar
  • 1/2 tablespoon diced peppers
  • 1 tablespoon diced onions
  • 1/2 teaspoon canning salt
  • 1/4 teaspoon Citric Acid
  • add additional water if need to have liquid level at the first ring at the neck of the jar.

Water-bath Method:

Wipe rims of jars with a wet paper towel. Add lids and ring. Prepare the hot water bath canner by filling it half full with water. Add jars. Adjust water level as needed for water to be 1 inch above the jars. Bring water to a boil. Boil gently for 40 minutes for pints and 45 for quarts. Remove jars from canner with jar lifter . Allow to set for 24 hours. Check seal. If sealed remove rings and wash jars. Place in a cool area to store for up to a year.

Pressure Canning Method:

Place filled jars into pressure canner and follow your pressure canner’s instructions booklet on how much water to add. I have a Presto Pressure Canner. It calls for 3 quarts of water to be added to the canner. The water will not cover the canning jars. Add canner lid. Bring canner to a boil and allow the vent to steam for 7 minutes. Add weight. When the pressure is at 11psi lower your heat to maintain the pressure at 11 for 10 minutes. Remove canner form heat and allow it to cool. DO NOT REMOVE the weight. When the pressure is at Zero and the safety value has gone down you may open the canner. Be careful not to burn yourself with the steam. I will sometimes allow the canner to set undisturbed for a few hours. Allow youras to set for 24 hours. Check seal. If sealed remove rings and wash jars. Place in a cool area to store for up to a year.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

Water Bath Canner
I have 2 pressure canners like this.
Flat steamer rack for canning. With the pressure canner I have I can double stack pint jars. I place 1 rack on the bottom of the canner, jars, another steamer rack on top of the jars, and 1 more layer of jars.
Pint Canning Jars
Quart Canning Jars
Canning Funnel
Jar lifter
Mrs. Wages Citric Acid.
I love to use these rack/pans to set my canning jars on. The air can flow around the jar helping it to cool better

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How to Can Diced Tomatoes THM FP

Author Glenda Groff

Ingredients

  • For quarts:
  • In a quart jar layer in order given:
  • diced tomatoes to the neck of the jar
  • 1 tablespoon diced peppers
  • 2 tablespoons diced onions
  • 1 teaspoon canning salt
  • 1/2 teaspoon Citric Acid
  • add additional water if need to have the liquid level and the first ring on the neck.
  • For pints:
  • In a pint jar layer in order given:
  • diced tomatoes to the neck of the jar
  • 1/2 tablespoon diced peppers
  • 1 tablespoon diced onions
  • 1/2 teaspoon canning salt
  • 1/4 teaspoon Citric Acid

Instructions

  1. 1. Remove lids and rings from canning jars. Set lids/rings aside. Wash canning jars in hot soapy water. Rinse well. Set aside on a clean stainless steel rack/pan or a clean kitchen towel.

    2. Wash tomatoes to remove any dirt and spray residue. With a paring knife cut out any bad spots.

    3. To remove the skins: Fill a 8-quart kettle half full of water. Bring the water to a boil on medium/high heat. fill the kettle with a single layer of tomates. Allow them to remain in the water for about 1 minute. Remove tomatoes with a slotted spoon and allow them to cool. After tomatoes have cooled enough that you can handle them–take a paring knife and cut the core out. You should be able to slid the skin off of the tomato.

    4. Slice each tomato into 3/4 inch slices. Press each slice through the Vidalia Chop Wizard. This is a fast and easy way to cut your tomatoes. Continue press each slice through until all the tomatoes are through.

    5. Fill jars with ingredients listed above for pints or quarts.

    6. Wipe rims of jars with a wet paper towel. Add lids and ring.

    7. Prepare the hot water bath canner by filling it half full with water. Add jars. Adjust water level as needed for water to be 1 inch above the jars. Bring water to a boil. Boil gently for 40 minutes for pints and 45 for quarts. Remove jars from canner with jar lifter . Allow to set for 24 hours. Check seal. If sealed remove rings and wash jars. Place in a cool area to store for up to a year.

    8. Place filled jars into pressure canner and follow your pressure canner's instructions booklet on how much water to add. I have a Presto Pressure Canner. It calls for 3 quarts of water to be added to the canner. The water will not cover the canning jars. Add canner lid. Bring canner to a boil and allow the vent to steam for 7 minutes. Add weight. When the pressure is at 11psi lower your heat to maintain the pressure at 11 for 10 minutes. Remove canner form heat and allow it to cool. DO NOT REMOVE the weight. When the pressure is at Zero and the safety value has gone down you may open the canner. Be careful not to burn yourself with the steam. I will sometimes allow the canner to set undisturbed for a few hours. Allow youras to set for 24 hours. Check seal. If sealed remove rings and wash jars. Place in a cool area to store for up to a year.

You will find many more canning and preserving recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. I do send small jars of mature sourdough starter at your request and I ask that you cover the cost of shipping/packing. PM me if you would like to receive a small jar of mature starter. You may also request a small jar of free sourdough starter with the purchase of a cookbook.   Buy It Now.

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One thought on “How to Can Diced Tomatoes THM-FP

  1. Pingback: Money Saving Tips for feeding a large family!! | Around the Family Table – Food. Fun. Fellowship

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