Diced Tomato Canning Recipe for Fresh, Easy Preserves

Preserving the vibrant taste of fresh tomatoes is one of the most rewarding kitchen adventures you can embark on, and nothing beats homemade canned diced tomatoes for that burst of summer flavor all year round.

Whether you’ve just harvested a bountiful tomato crop from your garden or picked up the juiciest heirlooms at the farmers market, canning diced tomatoes allows you to enjoy them long after the season ends.

This easy and reliable diced tomato canning recipe will guide you through the process with simple steps, ensuring your jars are perfectly sealed and safe for storage. From soups to sauces and stews, these canned tomatoes become a pantry staple that adds convenience and deliciousness to countless meals.

In this post, I’ll walk you through everything you need—from ingredients and equipment to tips and serving suggestions—to help you master the art of canning diced tomatoes. Plus, if you’re interested in exploring more vegan recipes or creative ways to use your canned tomatoes, be sure to check out some of my other favorite recipes linked throughout the post!

Why You’ll Love This Recipe

This diced tomato canning recipe is perfect for beginners and seasoned canners alike because it’s straightforward, adaptable, and yields delicious, shelf-stable tomatoes you can trust. Using fresh, ripe tomatoes means you’ll capture the bright, natural sweetness and acidity that store-bought canned tomatoes often lack.

Plus, homemade canned tomatoes allow you to control the salt and add seasonings if you wish, making them healthier and more personalized for your cooking preferences.

Not only does canning save money by extending the life of your harvest, but it also reduces food waste by preserving every last tomato. Once canned, these diced tomatoes are incredibly versatile—you can toss them into your favorite pasta, chili, or vegan recipes such as Backpacking Dehydrated Vegan Meal Recipes for Easy Camping or Veg Grilled Sandwich Recipes That Are Quick and Delicious.

Your pantry will thank you!

Ingredients

• 10 pounds ripe Roma tomatoes (or any meaty variety)
• 1/4 cup bottled lemon juice (for acidification)
• 2 teaspoons salt (optional, for flavor and preservation)
• Water (for blanching and canning)

Equipment

• Large pot or canner (water bath canner preferred)
• Heatproof bowls (for blanching and ice bath)
• Sharp paring knife
• Jar lifter
• Canning jars (quart or pint size, sterilized)
• Lids and bands (new lids recommended for sealing)
• Large funnel (to fill jars cleanly)
• Wooden spoon or bubble remover tool
• Clean kitchen towels
• Measuring cups and spoons

Instructions

1. Prepare your tomatoes: Begin by washing the tomatoes thoroughly under cool running water. Remove any stems or blemishes. Using a sharp paring knife, cut a small “X” on the bottom of each tomato—this will help in peeling later.
2. Blanch the tomatoes: Bring a large pot of water to a rapid boil. Working in batches, carefully place tomatoes into the boiling water for 30 to 60 seconds, or until skins start to loosen and peel back at the “X.” Immediately transfer tomatoes to a bowl of ice water to stop the cooking process.
3. Peel and dice: Once cooled, peel the skins off the tomatoes. The skins should come off easily. Dice the peeled tomatoes into small, even pieces and set aside.
4. Prepare jars and lids: Sterilize your canning jars by boiling them in hot water for 10 minutes or running them through a dishwasher cycle. Keep them hot until ready to fill to prevent cracking.
5. Add lemon juice and salt: Pour 1 tablespoon of bottled lemon juice into each pint jar (2 tablespoons for quart jars). Add 1/2 teaspoon of salt per pint or 1 teaspoon per quart, if desired, for flavor.
6. Fill jars with diced tomatoes: Using a large funnel, pack the diced tomatoes into the jars, leaving about 1/2 inch headspace at the top. Gently press down to release air bubbles using a wooden spoon or bubble remover tool.
7. Add hot water: Pour boiling water over the tomatoes in the jars, maintaining the 1/2 inch headspace. This helps to cover the tomatoes and ensures proper sealing.
8. Clean rims and seal jars: Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place the lids on top and screw the bands on until fingertip tight.
9. Process jars in boiling water bath: Place the jars in a boiling water bath canner ensuring the water covers the jars by at least 1 inch. Process pint jars for 35 minutes and quart jars for 40 minutes (adjust time for altitude if necessary).
10. Cool and store: Carefully remove jars using a jar lifter and place them on a towel to cool undisturbed for 12-24 hours. Check seals by pressing the center of each lid—if it does not flex up and down, the jar is sealed. Store sealed jars in a cool, dark place for up to 12 months.

Tips & Variations

“For best flavor, use tomatoes that are fully ripe and fresh. Roma or plum tomatoes are preferred because they have less water content and thicker flesh, making for a better texture in the jar.”

You can customize this basic recipe depending on your taste:

• Add herbs or spices: For a Mediterranean twist, add a couple of basil leaves or a clove of garlic into each jar before sealing.
• Use tomato juice: Instead of water, fill jars with fresh tomato juice or even vegetable broth for extra flavor.
• Try salt-free canning: If you prefer low sodium, skip the salt but keep the lemon juice for safety.
• Chunkier or finer: Dice tomatoes coarse or finely depending on your needs – perfect for sauces or chunky salsas.

For a deeper dive into canning and preserving fresh produce, check out my detailed guide on Apple Barn Pigeon Forge TN Vegetable Soup Recipe Guide for inspiration on how to use your canned tomatoes creatively.

Nutrition Facts

Canned diced tomatoes are low in calories and fat while providing a good source of vitamins and antioxidants, making them a healthy addition to your cooking repertoire.

Serving Suggestions

Canned diced tomatoes are incredibly versatile and can be used in countless dishes. Here are some ideas to get you started:

• Add them to homemade pasta sauces or chili for a rich, natural tomato flavor.
• Use in soups and stews, such as a hearty vegetable soup or the A Cold Vegetable Soup Recipe to Refresh Your Summer Meals.
• Combine with beans and spices for a quick and easy salsa or dip.
• Incorporate into your favorite vegan casseroles or grain bowls, like those found in Black Bean Rice Burger Recipe Vegan Made Easy and Delicious.
• Top your grilled sandwiches or toast with seasoned diced tomatoes for a burst of freshness.

Conclusion

Canning diced tomatoes is an excellent way to preserve the bounty of summer and enjoy fresh tomato flavor anytime. This recipe offers an easy, safe, and customizable method that fits perfectly into any home canner’s routine.

By following the steps carefully and using fresh, quality tomatoes, you’ll create beautiful jars of diced tomatoes that brighten up your dishes throughout the year.

Whether you’re adding them to a quick pasta sauce or simmering them into a hearty stew, home-canned diced tomatoes bring that vibrant garden taste straight to your table. Plus, with the added bonus of controlling ingredients and reducing food waste, it’s a win-win for your kitchen and your wallet.

Don’t forget to explore more delicious vegan recipes like Chinese Vegetarian Nasi Lemak Recipe Made Easy and Delicious to make the most of your canned tomatoes!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Diced Tomato Canning Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A simple and safe method for canning diced tomatoes to preserve freshness. Perfect for homemade sauces and recipes year-round.”, “prepTime”: “PT20M”, “cookTime”: “PT15M”, “totalTime”: “PT35M”, “recipeYield”: “6 quart jars”, “recipeIngredient”: [“10 lbs fresh ripe tomatoes”, “2 tablespoons bottled lemon juice per quart jar”, “1 tablespoon salt per quart jar (optional)”, “Water (as needed for blanching)”, “Ice (for ice bath)”, “Canning jars with lids and bands”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Wash tomatoes and remove cores.”}, {“@type”: “HowToStep”, “text”: “Score a small X on the bottom of each tomato.”}, {“@type”: “HowToStep”, “text”: “Blanch tomatoes in boiling water for 30-60 seconds until skins loosen.”}, {“@type”: “HowToStep”, “text”: “Transfer tomatoes to ice bath and peel skins.”}, {“@type”: “HowToStep”, “text”: “Dice peeled tomatoes and pack into sterilized jars, leaving 1/2 inch headspace.”}, {“@type”: “HowToStep”, “text”: “Add 2 tablespoons lemon juice and 1 tablespoon salt to each jar.”}, {“@type”: “HowToStep”, “text”: “Remove air bubbles and wipe jar rims clean.”}, {“@type”: “HowToStep”, “text”: “Seal jars with lids and bands.”}, {“@type”: “HowToStep”, “text”: “Process jars in boiling water bath for 45 minutes (adjust time for altitude).”}, {“@type”: “HowToStep”, “text”: “Remove jars and let cool undisturbed for 12-24 hours.”}], “nutrition”: {“calories”: “40”, “proteinContent”: “2g”, “fatContent”: “0g”, “carbohydrateContent”: “9g”}}