How to Can Diced Tomatoes
Are you a gardener always dealing with an abundance of extra tomatoes? Can them to use them year-round! This simple recipe will help you jar your tomatoes for longer-term use.
Ingredients
- Tomatoes
- Lemon juice or citric acid
- Canning jars (either quart, pint, or half pint)
- Canning lids and rings
- Canning kettle with inner rack
Instructions
- Start by sterilizing your jars and lids
- Working in small batches, dunk clean tomatoes in boiling water for 30-45 seconds, to just loosen or crack the skin
- Immediately remove, and let cool while you dunk the next batch
- Remove skin (it should slip right off), and core tomatoes
- Dice, or to make large batches quickly, whirl in the food processor
- Pack into sterilized jars to within ½ an inch of the lid
- For each pint add 1 Tablespoon of lemon juice, or ¼ teaspoon of citric acid
- Wipe rims clean, and fit with lid and ring
- Fit inner rack inside of canning kettle and fill about half full of cool or lukewarm water
- Add jars and begin heating
- Bring to a rolling boil, and continue boiling for 40 minutes
- Remove from heat. If you have the time, just let the whole kettle cool with the jars of tomatoes inside.
- If you don’t, remove the lid and let cool for 10 minutes, then carefully remove jars from kettle, keeping them away from drafts. Cover hot jars with a bath towel to protect them from drafts (and breakage drafts can cause) as they cool.
- Leave rings on jars at least 24 hours before removing to store jars in a cool, dark place until ready to use.