Canning Diced Tomatoes - Ask Extension
I can find no safe canning instructions for diced tomatoes in any trusted source like NCHFP. Is there a reason they cannot be safely canned?
Knowledgebase
Canning Diced Tomatoes #877950
Asked July 19, 2024, 3:44 PM EDT
I can find no safe canning instructions for diced tomatoes in any trusted source like NCHFP. Is there a reason they cannot be safely canned?
Franklin County Ohio
Expert Response
Hi Sandra,
I found the following information from the University of Oregon:
You can safely canned dice tomatoes but they might not stay diced when canned. Commercially they have different processes than we have tested for home food preservation. I would suggest using the Crushed hot pack tomatoes found on Page 11 in PNW Canning Tomatoes and Tomato Products. https://catalog.extension.oregonstate.edu/sites/catalog/files/project/pdf/pnw300.pdf You cook aproximately 1/6 of the volume of the tomatoes you plan to can first and then add the remaining diced tomatoes and simmer for 5 minutes, then put into jars hot and process for the 35 for pints, 45 for quarts.
You could dice all your tomatoes and let them sit for a little while and drain off the juice. If you have about 1/6 of the volume you plan to can in drained liquid, you could heat that to boiling, add rest of diced tomatoes, bring to a boil and simmer 5 minutes. Then put in jars, adding 1T bottle lemon juice for pints. 2 T. per quart of lemon juice.
I think what the concern is that cooking the diced tomatoes for this length of time, we aren't going to have "diced" looking tomatoes. We can't achieve commercial quality at home and thus the guidance is not readily available. You might be more pleased with the whole or half tomato that could be put into smaller pieces upon opening, just depending on your recipe and quality expectations. Please use the timing and altitude adjustment that is outlined in the National Center for Home Food Preservation guidance. https://nchfp.uga.edu/how/can/how-do-i-can-tomatoes/crushed-tomatoes-with-no-added-liquid/
If you have further questions please feel free to reach back out to me at <personal data hidden>
Melinda
I found the following information from the University of Oregon:
You can safely canned dice tomatoes but they might not stay diced when canned. Commercially they have different processes than we have tested for home food preservation. I would suggest using the Crushed hot pack tomatoes found on Page 11 in PNW Canning Tomatoes and Tomato Products. https://catalog.extension.oregonstate.edu/sites/catalog/files/project/pdf/pnw300.pdf You cook aproximately 1/6 of the volume of the tomatoes you plan to can first and then add the remaining diced tomatoes and simmer for 5 minutes, then put into jars hot and process for the 35 for pints, 45 for quarts.
You could dice all your tomatoes and let them sit for a little while and drain off the juice. If you have about 1/6 of the volume you plan to can in drained liquid, you could heat that to boiling, add rest of diced tomatoes, bring to a boil and simmer 5 minutes. Then put in jars, adding 1T bottle lemon juice for pints. 2 T. per quart of lemon juice.
I think what the concern is that cooking the diced tomatoes for this length of time, we aren't going to have "diced" looking tomatoes. We can't achieve commercial quality at home and thus the guidance is not readily available. You might be more pleased with the whole or half tomato that could be put into smaller pieces upon opening, just depending on your recipe and quality expectations. Please use the timing and altitude adjustment that is outlined in the National Center for Home Food Preservation guidance. https://nchfp.uga.edu/how/can/how-do-i-can-tomatoes/crushed-tomatoes-with-no-added-liquid/
If you have further questions please feel free to reach back out to me at <personal data hidden>
Melinda
