HOME CANNED DICED TOMATOES
This year I began teaching my grand-babies the age old art of canning fruits and vegetables. They are proving to be eager learners and are adorable pupils to boot.
Home canned tomatoes are SO MUCH BETTER than commercially canned ones in my humble opinion and it is very easy and rewarding to process and preserve your own garden fresh tomatoes. This easy recipe will teach you how to can diced tomatoes in no time!
EQUIPMENT
INGREDIENTS
Fresh tomatoes, washed, *blanched, peeled and diced (approximately 2 3/4 lbs for each 1 quart jar) Canning Jars
Salt: 1 tsp/quart jar or 1/2 tsp/pint jar
Lemon juice: 2 tbsp/quart or 1 tbsp/pint
*Blanching tomatoes:
Put your tomatoes a few at a time, into a pot of boiling water for 60–90 seconds. Once the tomato skins split open, plunge them into a bowl of ice water to cool. You'll then find the skin is easy to strip off of the tomato.
DIRECTIONS
Wash and blanch your tomatoes. Cut out the stem and dice your tomatoes into 1” cubes.
Fill canning pot 2/3 full with hot water and bring to a boil on the stove.
Place the amount of metal canning lids you will need in a small pan and cover with boiling water. Set aside.
While the water in your Canning Pot is warming, pack the diced tomatoes into clean and sterilized canning jars. Gently shake jar to settle tomatoes. The tomatoes should be packed in pretty tightly to within 1” of the top.
Add the salt and bottled lemon juice.
Wipe the rims of each jar with a damp cloth to remove any tomato juice or bits so the jars can seal properly.
Place the warmed metal lids and rings on each jar and close just to finger tightness.
Place the jars in the canning pot. Add more hot water to cover the jars by 1 to 2 inches. Cover canner with the lid and turn the heat to medium high. When the water returns to a boil, reduce heat slightly and process for 45 minutes, making sure the water is boiling gently and steadily the whole time.
Remove jars using a Canning Jar Lifter. I like to use an oven mitt in my other hand to support the bottom of the jars as I transfer them to a towel on the counter. (Make sure to leave an inch or so between each jar so they aren’t touching). Allow to sit untouched for 12-24 hours before moving to your storage.
Jars should seal as they cool and you will hear a snap or pinging sound as the vacuum seal is formed. Lids will curve slightly inward when properly 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 does push in, the jar didn’t seal properly and you can just put them in the refrigerator to use over the next day or two.