How to Can Diced Tomatoes




  1. Start by sterilizing your jars and lids
  2. Working in small batches, dunk clean tomatoes in boiling water for 30-45 seconds, to just loosen or crack the skin
    peeling tomatoes in hot water
  3. Immediately remove, and let cool while you dunk the next batch
  4. Remove skin (it should slip right off), and core tomatoes
    peeling a tomato
  5. Dice, or to make large batches quickly, whirl in the food processor
  6. Pack into sterilized jars to within ½ an inch of the lid
  7. For each pint add 1 Tablespoon of lemon juice, or ¼ teaspoon of citric acid
  8. Wipe rims clean, and fit with lid and ring
  9. Fit inner rack inside of canning kettle and fill about half full of cool or lukewarm water
  10. Add jars and begin heating
  11. Bring to a rolling boil, and continue boiling for 40 minutes
  12. Remove from heat. If you have the time, just let the whole kettle cool with the jars of tomatoes inside.
  13. 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. 
  14. Leave rings on jars at least 24 hours before removing to store jars in a cool, dark place until ready to use.