The absolute easiest way to can tomatoes! This step-by-step photo tutorial will show you how to can tomatoes in no time. No peeling, no coring- just cut out the stem and dice them up. It’s super easy, plus if you grow your own tomatoes, it’s a big money saver too!
I started canning diced tomatoes several years ago after having an “aha moment” one evening while preparing dinner. As I was opening a can of diced tomatoes that I needed for the recipe I was making, I suddenly wondered why in the world I never tried canning them myself. I mean how hard could it be?
I grew up helping my mom can tomato juice and tomato chunks. And every year since we’ve been married, I’ve canned tomato juice as well as things like salsa and marinara sauce, so I was quite familiar with the process of canning tomatoes.
I decided to give it a try and it worked like a charm! It was not only super simple, it has also saved me from needing to buy diced tomatoes from the store.
How do you can tomatoes? Let me help you learn the process!
Supplies for Canning Tomatoes
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- Tomatoes, salt and bottled lemon juice
- Dishpan or containers to put the tomatoes in
- Knife (This one is my favorite for slicing tomatoes!)
- Cutting board (The groove on this one is awesome because it catches the juice, creating less mess.)
- Vidalia Chop Wizard (Not a necessity, but you can dice the tomatoes in about half the time if you use it.)
– This gadget is also awesome for dicing tomatoes, onions, and peppers for salsa and potatoes and carrots for soups. - Wide Funnel
- Damp cloth to wipe jar rims
- Water Bath Canner (or this Canning Rack may work depending on what size pot you already own)
- Canning jars with lids and rings
- Jar lifter
- Old towels or rags to set the hot jars on
How to Can Diced Tomatoes- a step-by-step tutorial
1. Wash tomatoes thoroughly.
Cut out the stem and any defects or blemishes.
Some people also peel the tomatoes, but I never do and we honestly have not noticed the peelings at all and I’m even funny about textures like that in food.
I figure, why bother with the extra step? Plus it’s a bit healthier too!
2. Cut up the tomatoes.
Slice tomatoes into about ½-inch thick slices, then dice them into whatever size you want. I love using the large dicing side of my Vidalia Chop Wizard for this!
3. Place diced tomatoes into a clean canning jar.
A funnel makes this super easy. Gently shake the jar to settle the tomatoes so that you can fill it completely.
The tomatoes should be packed tightly to produce enough juice. It won’t hurt if you press down on them a bit to get the jar packed full- in fact, this is probably going to be necessary.
The jar should be full to the base of the neck.
4. Add salt and bottled lemon juice.
For the salt, use ½ tsp. per pint and 1 tsp. per quart. You do not need to add salt when canning tomatoes, but I recommend it because I think it helps enhance the flavor.
For the lemon juice, use 1 Tbsp. per pint and 2 Tbsp. per quart.
Once the salt and lemon juice are added to the tomatoes, wipe the rim of each canning jar with a damp cloth to remove any tomato residue that may be there. (If there is even a slight bit of tomato juice on it, it may not allow it to seal properly.)
I updated the original post to include the instructions to add lemon juice after several readers commented and said that to be safe, you really should add it.
5. Prepare the canning lids. (This may be optional!)
Update: Some canning lid manufacturers now say that it’s not necessary to preheat the lids. So before doing this, check the instructions that came with the lids you are using.
Once you have 7 jars filled, place 7 metal canning lids in a small pan. Cover with water; bring to a boil.
When the water boils, use a fork or lid lifter to lift the jar lids out of the water and place them on the jars. Be careful not to burn yourself!
Secure each lid with a jar band/ring. (Heating the lids softens the rubber, allowing for a better seal.)
6. Place the filled jars of tomatoes in the canner.
Once jars are full and have the ring and lids on them, place them in the canner.
Then add hot water to the canner, enough to cover the jars by 1 to 2 inches. Cover the canner with a lid. Turn the burner to medium-high heat.
Once the water starts to boil, reduce the heat slightly and process for 45 minutes, making sure the water is boiling gently and steadily the whole time. (You may need to adjust the heat to keep the boil going nicely, but as long as it is boiling, you are fine.)
7. Remove the jars of canned tomatoes.
After processing the canned tomatoes for 45 minutes, turn the burner off.
Remove jars using a jar lifter- you may want to have a dishrag in your other hand to catch any hot water that drips from the jars as you remove them- and place on an old towel, blanket or another padded surface. (This is to protect your counter from the super hot jars.)
Allow at least a little bit of air space around each jar, making sure not to have jars close enough to touch. Do not move until the jars are completely cool.
Jars should seal as they cool and you will typically hear a snap or pinging sound as the vacuum seal is formed. The lids will be slightly concave when sealed.
To test the seal, once the jar has totally cooled you can lightly tap the center of the cooled jar lid. If it is firm and does not move, it should be sealed. If it pushes in, it didn’t seal properly. You can still use unsealed jars, just put them in the refrigerator and use them as soon as possible.
After the jars are completely cool, you can remove the rings. Jars should be wiped clean before storing them.
Enjoy!
HELPFUL TIP: 1 pint of canned diced tomatoes is equivalent to 1 (15 oz.) can of diced tomatoes.
Other canning recipes you might also enjoy:
How to Can Diced Tomatoes
Equipment
- Dishpan or containers to put the tomatoes in
- Knife
- Cutting board
- Vidalia Chop Wizard (Not a necessity, but you can dice the tomatoes in about half the time if you use it.)
- Wide Funnel
- Damp rag to wipe tops of jars
- Canner
- Canning jars with lids and rings
- Jar lifter
- Old towel, blanket or other padded surface to put hot jars on
Ingredients
- fresh tomatoes (approximately 2 3/4 lb. for 1 quart jar)
- salt (1 tsp. per quart or 1/2 tsp. per pint)
- bottled lemon juice (2 tbsp. per quart or 1 tbps. per pint)
Instructions
- Wash tomatoes thoroughly. Cut out the stem and any defects or blemishes. Some people also peel the tomatoes, but I never do and we honestly have not noticed the peelings at all- and I’m even funny about textures like that in food. I figure why bother with the extra step, plus it’s a bit healthier too!
- Slice tomatoes into about ½ inch thick slices, then dice them into whatever size you want. I love using the large dicing side of my Vidalia Chop Wizard for this!
- Place diced tomatoes into a clean canning jar- a funnel makes this super easy. Gently shake jar to settle tomatoes so that you can fill it completely. The tomatoes should be packed tightly in order to produce enough juice. It won't hurt if you press down on them a bit to get the jar packed full- in fact, this is probably going to be necessary. The jar should be full to the base of the neck.
- Add salt (½ tsp. per pint and 1 tsp. per quart) and bottled lemon juice (1 Tbsp. per pint and 2 Tbsp. per quart). Wipe rim of each jar with a damp cloth to remove any tomato residue that may be there. (If there is even a slight bit of tomato juice on it, it may not allow it to seal properly.)
- Update: Some canning lid manufacturers now say that it's not necessary to preheat the lids. So before doing this, check the instructions that came with the lids you are using. Once you have 7 jars filled, place 7 metal canning lids in a small pan. Cover with water; bring to a boil. Once the water boils, use a fork or lid lifter to lift the jar lids out of the water- be careful not to burn yourself!- and place them on the jars. Secure each lid with a jar band/ring. (Heating the lids softens the rubber, allowing for a better seal.)
- Place 7 jars in canner. Fill with enough hot water to cover the jars by 1 to 2 inches. Cover canner with a lid. Turn the burner on medium high heat. Once water starts to boil, reduce heat slightly and process for 45 minutes, making sure the water is boiling gently and steadily the whole time. (You may need to adjust heat to keep the boil going nicely, but really, as long as it is boiling, you are fine.)
- After processing for 45 minutes, turn the burner off. Remove jars using jar lifter- you may want to have a dishrag in your other hand to catch any hot water that drips from the jars as you remove them- and place on an old towel, blanket or another padded surface. (This is to protect your counter from the super hot jars.) Allow at least a little bit of air space around each jar, making sure not to have jars close enough to touch. Do not move until jars are completely cool.
- Jars should seal as they cool and you will typically hear a snap or pinging sound as the vacuum seal is formed. Lids will be slightly concave when sealed. To test the seal, once jar has totally cooled, lightly tap the center of the cooled jar lid. If it is firm and does not move, it should be sealed. If it pushes in, it didn’t seal properly. You can still use unsealed jars, just put them in the refrigerator and use them as soon as possible.
- After jars are completely cool, you can remove the rings. Jars should be wiped clean before storing them.
Lis
I may have overfilled the jars. I saw liquid boiling out of the jars. Yet, everything looks correct, I heard the pings, they all look to be sealed ok. I do feel like some juice may have boiled out from the “smell” of the water when I dumped the water bath. You think its fine?
Lydia Beiler
If the jars are sealed, they should be fine.
Kena
Hey Lydia! I always can tomato juice, but have never done diced tomatoes. Just wanted to clarify… so I don’t need to cook the tomatoes before putting them in the jars? And also… are these instructions for quart jars or pints? Thanks!!!!
Lydia Beiler
No, there’s no need to cook the tomatoes first, Kena! It’s super easy. And I always keep the canning time is the same for quarts and pints for this recipe. The amount of salt and lemon juice varies with pints/quarts, but if you look at the recipe instructions, it clarifies there the amount to use for each. I hope that helps!
Eileen Mahon
Can I freeze my tomatoes until I have enough to can diced tomatoes. I want to be safe and I’ve heard differing opinions when it comes to diced tomatoes
Lydia Beiler
I don’t think that will work very well for this recipe as I’m pretty sure that the tomatoes would end up getting too soft. You could freeze them and use them to make tomato juice though!
Kena
Thank you so much for your reply back!
Lori
I am wondering with this diced tomato recipe the salt you use is it kosher salt or iodized salt
Lydia Beiler
Either should work well, Lori!
Melissa
Hi! My jars had 2 or so inches of clear liquid on bottom and tomatoes at top had none. I’m assuming I boiled them too hard!?! I was wondering if you drain some juice off after dicing. There was no need to push them down to make juice!! I would love to perfect this recipe, though!!
Lydia Beiler
I don’t typically drain the juice but if your tomatoes are a juicier variety, you definitely could drain some of it after dicing them. As you discovered, they do create more juice as they “cook”.
Freda
Head space in the jars?
Lydia Beiler
I’m not sure that I understand your question, Freda. Can you elaborate more on what you were wondering?
JK
I think she is asking how close to the top do you fill the jars with water. Do you leave a 1/2″ or 1/4″ head (air) space at the top? 🙂
Lydia Beiler
JK- ah, you are likely right!
Freda- as stated in the recipe, I fill the jars just to the base of the neck. So roughly 3/4 in. headspace?
Katie
Dumb question but I’ve been told I need to get new lids every year is this true?
Lydia Beiler
Not a dumb question at all, Katie! Yes, it is recommended that you don’t reuse lids. I will say though, that I know lots of people that have reused them (myself included) with no issues. The issue is that if there is any kind of defect or imperfection in the rubber seal part or on the lid at any spot, particularly the edge, it will cause a problem and not give you a tight seal. I believe that is the concern with people reusing lids, so I can’t recommend it even though there are people that do it if that makes sense.
Patricia Hammel
Why the lemon juice?
Lydia Beiler
The lemon juice increases the acidity and ensures that the tomatoes will can safely.
Donna
I am wondering what would happen if instead of dicing the tomatoes, I pulsed them in a good chopper a few times. Would I just end up with sauce or would it still be chunky when canned?
By the way I used your diced tomato instructions and they turned out beautifully. Just have more to do and getting lazy, lol.
Lydia Beiler
I’m guessing they would just end up more like a chunky sauce. Wish it would work though because it would be super handy, wouldn’t it?
Claudia Foulkrod
Hey! What kind of salt do you use? Can you use kosher Also what is the shelf life?
Lydia Beiler
I just use regular table salt, although you can buy special canning salt too- it is just pure salt without any caking agents. These canned diced tomatoes should be good for at least a year. I’ve definitely had them for longer than that too, but they may start getting a bit more soft over time.
Gretchen
Any reason I can’t use cherry tomatoes? I am over run with super sweet 100’s!
Lydia Beiler
I don’t know why cherry tomatoes would be a problem! They might be juicier and harder to dice but if you don’t mind them a bit more mashed it should be okay.
Kristina
So far so good. I gave been making/canning jellies and jams for the past few years, but this is my first time canning tomatoes.
Was super easy to follow. Currently have 6 litres boiling. Here’s hoping I was successful. That was a lot of hand diced tomatoes
Lydia Beiler
I hope they turned out great for you, Kristina! And kudos to you for hand-dicing them all. Wow!