Victoria is a stay-at-home mom, author, educator, and blogger at Healthy at Home. She currently lives in Colorado with her family.
I sure love canning. It's a great way to capitalize on the great sales at the grocery store and be able to save money on produce for the rest of the year. Diced tomatoes are one of those great items to can as well, because they can be used in just about everything you. Diced tomatoes are great in chilis, soups, tacos, enchiladas, or even casseroles.
And even if you don't want diced tomatoes, but just need a way to preserve them until needed so they don't go bad, canning is great. You can always use them later to make tomato soup, tomato paste, pasta sauce, tomato sauce, ketchup, or whatever strikes your fancy.
When I buy tomatoes, I usually buy 100 to 150 pounds and I always use up the last of my tomatoes like this so I have a huge store of them for whatever we need. And they are so easy to can, you hardly need any water, the tomatoes themselves just about make everything you need for the job. Let's see how I did it!
|Prep time||Cook time||Ready in||Yields|
7 pints of diced tomatoes
- 7 tablespoons lemon juice
- about 28 Roma tomatoes
- Start by setting out your canning station. You'll need at least 7 pint canning jars, canning supplies, a water bath canner, a ladle and some towels.
- Chop up all of your tomatoes into small pieces and keep them in a large bowl until you are finished.
- They will create a lot of juice and that's okay. We're going to use it.
- Before starting to fill your jars, pour 1 tablespoon of lemon juice into each one.
- Now, using your canning funnel, fill each jar to the bottom of the neck of the jars with diced tomatoes and juice.
- Wipe the rims of each jar with a damp washcloth to remove any liquid or food debris.
- Now place a brand-new canning lid on each jar. If you are using brand-new jars, you can use the lids they came with.
- Now place a ring on each jar. You'll want to screw them on only to the point where you feel the least resistance. Do not tighten them, as air needs to be able to escape during the canning process.
- Now fill your water bath canner half full with water and turn the heat to the highest setting below the biggest number.
- Load all of your jars into your canner with your canning jar lifter.
- Fill the canner with water until all jars are covered by at least an inch or two of water.
- Cover and wait for a rolling boil.
- When the water starts boiling rapidly, tilt the lid on your canner and turn the heat down a couple numbers. Set your timer for 35 minutes.
- Your jars should remain in a rolling boil the entire cooking time to process correctly.
- When the timer is up, carefully remove your jars with the jar lifter and set them aside on a towel to cool.
- Your jars need to cool for a full 24 hours. As they start to seal, you'll hear popping noises.
- At this time, if you would like to load more jars into the canner, go for it and repeat the process again.
- You'll know the jars have sealed because the middle of the lids will be down and they will ping when you tap on the top.
- If one or two did not seal, you'll want to put them in the fridge and use within a couple days. If four or more have not sealed, you can reprocess them again with new lids.
Now all you need is to can some black beans and corn and you'll be ready to make some super quick and easy meals any time you're in a pinch. I think I made 5 rounds of diced tomatoes easy with the remaining tomatoes I had after making pasta sauce and tomato soup.
These will likely last us the rest of the year and more. If you would like more details on water bath canning, or want to learn how to do it yourself, check out this Water Bath Canning online course. It's chock full of tons of great text and video lessons, as well as some great bonuses, like a Water Bath Canning cookbook.
I like to can the majority of our foods, unless I can preserve it some other way reasonably. I currently can a variety of veggies like carrots, green beans, corn, salsa, black beans, black eyed peas, lima beans, pinto beans, refried beans, baked beans, red kidney beans, white great northern beans, veggie pasta sauce, and tomato soup, along with a host of fruit items like pineapple chunks, spiced pears, peaches, cinnamon apples, applesauce, apple pie filling, blueberry pie filling, and many preserve recipes. I've even canned meat.
If there's something that can be preserved in a can, I've pretty much done it. Check out my Hubpages profile for tons more great canning recipes to try. Once you get started, it's actually a lot of fun and I've save us untold amounts of money on our groceries by taking advantage of sales on food at the grocery store.
And you can too! In fact, this last week I just canned black beans and green beans, check out those recipes as well!
More Recipes You Might Like
- How to Make Peach Jam - For Fresh Use, Canning, or F...
Photos and text show you how to make your own delicious jam from fresh peaches. Process for canning your jam in a boiling waterbath canner is demonstrated.
- How to Preserve Apples for Pies and Desserts: Cannin...
Pictures and text show you step-by-step how to can apples for many dessert and snack uses, using a boiling waterbath or steam canner.
- Canning Chunky Vegetable Pasta Sauce
We love our pasta sauce around here. We use it in just about all of our meals in one way or another. The obvious meal is spaghetti, but you can also use it in lasagna, pizza dip, chicken parmesan, and even to dip your cheese roll-ups in.
- Canning Pineapple Chunks in Water
My husband and I go a bit overboard when we see good sales. We capitalized on a pineapple sale we found. I want to show you how to take advantage of canning your own pineapple!
© 2018 Victoria Van Ness
Victoria Van Ness (author) from Fountain, CO on May 31, 2018:
I use these for so many things all year round; chilis, soups, stews, taco, enchiladas, dips, etc. I always make sure to have a good deal of these on hand at any time of the year. Thank you for your comments!
Chitrangada Sharan from New Delhi, India on May 25, 2018:
This sounds so good!
Thanks for sharing the detailed procedure and the helpful pictures. I would love to follow the steps, to can tomatoes at least for my own use.
Rochelle Frank from California Gold Country on May 23, 2018:
My mom taught me how to do this a long time ago. I used to have a lot of tomato plants and once they started to produce I really had an overabundence. Once you get the hang of it, it really isn't as hard as it looks. I used to can a kettlefull of jars before I went to work, when production was high.
Haven't done it for many years now, thanks for the refresher course.
Lydia Workman from Canada on May 23, 2018:
Looks like a great way to save tomatoes over the summer. Thank you for some great ideas.