Ultimate Guide to Canning Diced Tomatoes at Home

Hey everyone, welcome back! Today, I'm excited to show you how to can diced tomatoes. If you've never tried canning your own tomatoes, you're in for a treat—they taste way better than store-bought. I haven't bought diced tomatoes in about four or five years! The process is straightforward, though it does take some time because you need to blanch and peel the tomatoes. But the results are worth it—delicious tomatoes that you can use all winter long for various dishes, especially my favorite spaghetti sauce. If you haven't seen that video yet, be sure to check it out. This method works for diced, crushed, or whole tomatoes. Today, I'll be focusing on diced tomatoes, but feel free to adapt the recipe to your needs.

What You'll Need
Tomatoes: I have about 12 pounds here. You can use any variety you like. I prefer Cherokee Purples, Black Krims, and even large cherry tomatoes. Romas and other varieties work well too.
Salt: Use pickling salt, not table salt.
Citric Acid or Lemon Juice: Either will work. For pints, you'll need 1 tablespoon of lemon juice or 1/4 teaspoon of citric acid. For quarts, use 2 tablespoons of lemon juice or 1/2 teaspoon of citric acid.
Vinegar: For cleaning the rims of the jars.
Canning Equipment: Jars, lids, bands, a large pot for boiling water, a tea kettle, and a canning station setup.
Step-by-Step Instructions
Prepare the Tomatoes: Start with ripe but firm tomatoes. Blanch them by making an X on the bottom of each tomato, then place them in boiling water for about a minute until the skins start to peel off. Transfer them immediately to an ice bath to cool. Remove the skins and any bad spots.

Core and Cut: Use a strawberry corer or a small knife to remove the cores. Cut the tomatoes into large chunks. Larger pieces hold up better during the canning process.

Prepare the Jars: Sterilize your jars and prepare your canning station. For each pint jar, add 1/2 teaspoon of pickling salt and 1/4 teaspoon of citric acid (or 1 tablespoon of lemon juice). For quarts, use 1 teaspoon of pickling salt and 1/2 teaspoon of citric acid (or 2 tablespoons of lemon juice).

Fill the Jars: Pack the tomato chunks into the jars, leaving about 1/2 inch of headspace. Use a chopstick or similar tool to remove air bubbles. If necessary, add boiling water to fill the jars to the appropriate level.

Seal and Process: Wipe the rims of the jars with vinegar, place the lids on, and secure the bands fingertip-tight. Process the jars in a boiling water canner for 40 minutes, adjusting for your elevation as needed.

Cool and Store: After processing, let the jars sit in the canner for 5 minutes before removing them. Allow them to cool undisturbed for 24 hours. Check the seals and store the jars in a cool, dark place.

Tips and Tricks
Variety: Feel free to use a mix of tomato varieties for a more complex flavor.
Teamwork: Invite a friend over to help with the process and split the jars.
Efficiency: Once you get the hang of it, you can streamline the steps to save time.
Canning your own diced tomatoes is a rewarding way to enjoy the taste of summer throughout the winter. Plus, it's cost-effective if you have a garden. Even if you don't, the initial investment in canning supplies pays off over multiple seasons. Happy canning, and enjoy those delicious tomatoes!