How to Can Diced Tomatoes

Prepare quart jars and lids:

1. Sterilize canning jars by running them through a cycle in the dishwasher.
2. Place the canning lids in a pan of warm water on the stovetop. Bring the water just to a boil and simmer until ready to use.
3. Add 2 tablespoons lemon juice and 2 teaspoons salt to each sanitized quart jar before adding tomatoes.

Remove tomato skins:

1. Fill a large stockpot about half full with water and bring to a rolling boil. Add whole tomatoes about 5-10 at a time and boil for about 1 minute. Using a slotted spoon, quickly remove the tomatoes and plunge in an icewater bath. This will make the skins easy to remove.
2. Using a sharp knife, remove skins, bruises, and tough parts of the tomatoes and cut into quarters.

For diced tomatoes:

1. Add tomatoes directly to jars. Add boiling water to the jars to cover the tomatoes, leaving about 1/2" of airspace at the top of the jar.

For crushed tomatoes:

1. After the tomatoes are peeled and cut, add the tomatoes to a large pot and crush with a potato masher or wooden spoon. Bring to a simmer and stir for about 5-7 minutes. Add crushed tomatoes to jars leaving about 1/2" airspace at the top.

Now it's time to process:

1. Make sure jar rims, lids and rings are clean before placing the lids on the mouth of the jars. Place the lids on and gently screw on the rings-- not too tight, just snug.
2. Process the jars in a water-bath or steam canner and process accordingly depending on your altitude: 40 minutes for up to 1,000 feet, 45 minutes for 1,001-3,000 feet, 50 minutes for 3,001-6,000 feet, and 55 minutes for 6,000+ feet.
3. After jars have been processed, remove from canner and allow to cool. Check seals (making sure the lid has popped down) before storing.