Easy-canning guide: step-by-step diced tomato recipe for long-term storage

Canning diced tomatoes is an art form that transforms fresh, summery tomatoes into a versatile pantry staple. This diced tomato recipe for canning empowers you to savor the vibrant flavors of ripe tomatoes all year round, adding a burst of freshness to your favorite dishes.

Choosing the Perfect Tomatoes

The quality of your tomatoes directly impacts the outcome of your canned tomatoes. Opt for ripe, firm, and blemish-free tomatoes. Heirloom varieties, known for their rich flavor, are an excellent choice. Avoid tomatoes with bruises or soft spots.

Equipment You’ll Need

• Canner (pressure canner recommended)
• Jars and lids
• Jar lifter
• Funnel
• Measuring cups and spoons
• Knife
• Cutting board
• Lemon juice or citric acid

Prepping the Tomatoes

1. Wash the tomatoes thoroughly and remove the stems.
2. Cut the tomatoes into 1/2-inch cubes.
3. Measure out the diced tomatoes and add 1 tablespoon of lemon juice or 1/4 teaspoon of citric acid per pint jar.

Preparing the Jars and Lids

1. Wash the jars and lids in hot, soapy water.
2. Sterilize the jars by boiling them in water for 10 minutes.
3. Keep the jars hot until ready to fill.

Filling the Jars

1. Use a funnel to fill the hot jars with the diced tomatoes, leaving about 1/2 inch of headspace at the top.
2. Tap the jars gently to remove any air bubbles.
3. Wipe the rims of the jars with a clean, damp cloth.

Sealing the Jars

1. Center the lids on the jars and screw on the rings finger-tight.
2. Do not overtighten the rings.

Pressure Canning

1. Place the jars in a pressure canner and fill it with enough water to cover the jars by at least 1 inch.
2. Lock the lid and follow the manufacturer’s instructions for processing time and pressure.

Water Bath Canning

1. Place the jars in a large pot filled with enough water to cover the jars by at least 1 inch.
2. Bring the water to a boil and process for the recommended time (typically 35 minutes for pints and 45 minutes for quarts).

Cooling and Storage

1. Once the processing time is complete, turn off the heat and let the canner cool down naturally.
2. Remove the jars from the canner and let them cool completely on a wire rack.
3. Store the canned tomatoes in a cool, dark place for up to 1 year.

Tips for Success

• Use a sharp knife to cut the tomatoes evenly.
• Pack the diced tomatoes tightly into the jars, but not too tightly.
• Process the jars according to the recommended time and pressure for your elevation.
• Store the canned tomatoes in a cool, dark place to maintain their quality.

Culinary Uses

Canned diced tomatoes are a versatile ingredient that can elevate a wide range of dishes. Use them in:

• Soups, stews, and sauces
• Pastas, pizzas, and casseroles
• Salads, salsas, and dips
• Mexican and Italian cuisine

Wrapping Up: Elevate Your Pantry with Canned Diced Tomatoes

Canning diced tomatoes is a rewarding culinary endeavor that allows you to preserve the summer’s bounty. By following this detailed guide, you can create jars of vibrant, flavorful diced tomatoes that will enhance your meals all year round. Whether you’re a seasoned canner or a novice cook, this diced tomato recipe for canning will empower you to create a pantry staple that will add a touch of summer to every dish.

Popular Questions

Q: Can I use other types of tomatoes besides fresh tomatoes?
A: Yes, you can use canned, frozen, or peeled tomatoes. However, the flavor and texture may vary slightly.

Q: How long do canned diced tomatoes last?
A: Properly canned diced tomatoes will last for up to 1 year when stored in a cool, dark place.

Q: How do I know if my canned diced tomatoes are safe to eat?
A: Check the jars for any signs of spoilage, such as bulging lids, leaks, or a foul odor. If any jars show signs of spoilage, discard them immediately.