Recipe for Canning Diced Tomatoes
Canning your own diced tomatoes is a great way to preserve the fresh taste of summer and have delicious tomatoes on hand all year round. This simple recipe allows you to control the ingredients and avoid preservatives found in store-bought options. Here's what you'll need:
Ingredients:
- 10 pounds ripe tomatoes
- 1/2 cup lemon juice
- 1 teaspoon salt
- 1/2 teaspoon sugar (optional)
Equipment:
- Large pot for blanching tomatoes
- Colander
- Canning jars (pint or quart size)
- Canning lids and rings
- Jar lifter
- Large pot for water bath canning
- Ladle
- Tongs
- Kitchen towel
Instructions:
Preparing the Tomatoes:
- Wash and blanch: Rinse tomatoes thoroughly and remove any stems. Fill a large pot with water and bring to a boil. Add tomatoes to the boiling water for 30-60 seconds, or until the skin starts to loosen. Immediately remove tomatoes with a slotted spoon and place them in an ice bath to cool.
- Peel and dice: Once cooled, peel the tomatoes. You can use a knife, or if you prefer a faster method, gently score the tomatoes with an "X" at the bottom and blanch them again for 1 minute. The skin should slip right off. Dice the peeled tomatoes into your desired size.
Canning the Tomatoes:
- Sterilize jars and lids: Wash canning jars and lids in hot, soapy water. Place the jars in a boiling water bath for 10 minutes to sterilize.
- Prepare the brine: In a large pot, combine lemon juice, salt, and sugar (if using). Bring to a simmer and stir until salt is dissolved.
- Pack the jars: Fill sterilized jars with diced tomatoes, leaving 1/2 inch headspace at the top. Pour the hot brine over the tomatoes, leaving 1/2 inch headspace. Use a clean spoon or ladle to remove any air bubbles. Wipe the jar rims with a clean, damp kitchen towel to remove any spills.
- Process in a water bath: Place a rack in the bottom of a large pot. Fill the pot with enough water to cover the jars by at least an inch. Bring the water to a rolling boil. Carefully lower the jars into the boiling water bath using a jar lifter, ensuring they are fully submerged. Process pint jars for 45 minutes and quart jars for 55 minutes. Make sure to maintain a rolling boil throughout the processing time.
- Remove and cool: Once the processing time is complete, carefully remove jars from the water bath using the jar lifter. Allow the jars to cool completely on a clean kitchen towel.
- Check seals: After cooling completely, gently press down on the center of the lid to ensure a good seal. If the lid pops back up or doesn't feel secure, the seal has failed and the jar will need to be reprocessed.
Storage and Enjoyment:
Once completely cooled and sealed, store your canned diced tomatoes in a cool, dark place. Enjoy them in soups, sauces, chili, or any other dish that calls for fresh, diced tomatoes.
Tips:
- Choose ripe tomatoes: For the best flavor, use ripe, blemish-free tomatoes.
- Adjust seasonings: Feel free to adjust the lemon juice, salt, and sugar amounts to your liking.
- Use a pressure canner: If you live at a high altitude, a pressure canner may be necessary to ensure proper processing and safety.
Enjoy your homemade canned diced tomatoes!
