Canning Diced Tomatoes & Homemade Tomato Juice: A Taste of Summer All Year Round

The scent of simmering tomatoes always takes me back to my grandmother’s kitchen. Every August, her garden would overflow with ruby-red Romas and juicy heirlooms, and the entire family would gather for the annual tomato canning marathon. Peeling, chopping, and simmering, the air thick with the sweet-tart fragrance of tomatoes, garlic, and basil. It wasn’t just about preserving food; it was about preserving memories, capturing the essence of summer to savor throughout the cold winter months. Now, I carry on that tradition, filling my pantry with the fruits (or rather, vegetables!) of my labor, ready to brighten up any dish with a taste of sunshine.

Recipe Overview: Diced Tomatoes and Tomato Juice

• Prep Time: 2 hours
• Cook Time: 2 hours
• Total Time: 4 hours
• Servings: Varies (depending on jar size and quantity of tomatoes)
• Yield: Approximately 12 pint jars
• Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

For the Diced Tomatoes:

• 5 lbs tomatoes, at least (Roma or other meaty variety recommended)
• 6 garlic cloves, pressed
• 2 green peppers, chopped
• 2 sweet onions, chopped
• 2 (6 ounce) jars tomato paste
• 1 dash pepper
• 1 dash cayenne pepper
• 1 tablespoon dry oregano
• 1 tablespoon dry basil
• 1 tablespoon Mrs. Dash seasoning mix, table blend
• 1 tablespoon kosher salt
• 1 tablespoon seasoning salt
• 2 tablespoons sugar
• 1 dash lemon juice (approximately 1/4 teaspoon per pint jar)

For the Tomato Juice:

• Reserved tomato juice (from processing the tomatoes)
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon Mrs. Dash seasoning mix, table blend
• 1 tablespoon kosher salt
• 1 tablespoon seasoning salt
• 1 dash pepper
• 1 dash cayenne pepper

Equipment Needed:

• Large kettle or stockpot (for cooking tomatoes and juice)
• Large bowl
• Colander or strainer
• Stainless steel food mill (optional, but recommended)
• Pint-sized canning jars with lids and bands
• Jar lifter
• Large canning pot with rack
• Ladle
• Clean kitchen towels

Instructions

1. Prepare the Tomatoes: Begin by thoroughly washing the tomatoes. Place them in a large kettle of water and cook on medium-high heat until the skins begin to crack. This step makes peeling much easier.
2. Peel and Core: Carefully remove the tomatoes from the boiling water using a slotted spoon or spider and immediately place them in a bowl filled with cold water. This will stop the cooking process and allow you to handle them without burning yourself. Drain and repeat the cold water bath.
3. Peel the tomatoes, then, using a strainer or colander placed over a bowl, cut open each tomato and allow the juice and seeds to drain into the bowl. Repeat with all the tomatoes. This step separates the pulp from the juice. When the tomatoes are cool enough to handle, remove the stem core.
4. Remove Excess Seeds: For a smoother final product, pass the tomatoes through a sieve or, even better, a stainless steel food mill. This will remove any remaining seeds and excess liquid. Reserve the strained tomato pulp in a separate kettle. Set aside.
5. Prepare the Tomato Juice: Strain the reserved tomato juice (that was collected in the bowl from seeding) through a strainer to remove any remaining seeds or solids. Discard the solids. Pour the strained tomato juice into a second kettle.
6. Season the Tomato Juice: To the tomato juice kettle, add the garlic powder, onion powder, Mrs. Dash seasoning mix, kosher salt, seasoning salt, pepper, and cayenne pepper.
7. Cook and Can the Tomato Juice: Cook the tomato juice mixture over medium-high heat until it reaches a boil. While the juice is simmering, prepare your canning jars. Wash the pint-sized jars in hot, soapy water and rinse them thoroughly. Place the jars in a large canning pot filled with water, ensuring the water covers the jars. Bring the water to a boil and maintain a temperature of at least 180°F to sterilize the jars. Using a jar lifter, carefully remove a few jars at a time from the hot water. Ladle the hot tomato juice into the sterilized jars, leaving 1/2-inch headspace. Wipe the rims of the jars clean with a damp cloth. Place the lids on the jars and screw on the bands until fingertip-tight. Return the filled jars to the canning pot and process for 15 minutes at a full rolling boil.
8. Season the Diced Tomatoes: To the kettle of strained tomatoes, add the chopped green peppers, sweet onions, pressed garlic, tomato paste, pepper, cayenne pepper, dry oregano, dry basil, Mrs. Dash seasoning mix, kosher salt, seasoning salt, and sugar.
9. Cook the Diced Tomatoes: Cook the tomato mixture for 1 hour on medium-high to medium heat, stirring frequently to prevent scorching. The mixture should thicken slightly.
10. Can the Diced Tomatoes: As with the juice, make sure your jars are clean and have been heated to 180°F in the canning pot. With a jar lifter, carefully remove a few jars at a time from the hot water. Place approximately 1/4 teaspoon lemon juice in the bottom of each jar, then ladle the hot tomato mixture into the sterilized jars, leaving 1/2-inch headspace. Wipe the rims of the jars clean with a damp cloth. Place the lids on the jars and screw on the bands until fingertip-tight. Return the filled jars to the canning pot and process for 15 minutes at a full rolling boil.
11. Cool and Check Seals: After processing, remove the jars from the canning pot using a jar lifter and place them on a clean, dry towel, leaving space between them for air circulation. Allow the jars to cool completely, undisturbed, for 12-24 hours. As the jars cool, you should hear a “popping” sound, indicating that the lids have sealed properly. After the cooling period, check the seals by pressing down on the center of each lid. If the lid flexes or moves, the jar is not properly sealed and should be reprocessed with a new lid or stored in the refrigerator and used within a week. Clean up any mess!

Expert Tips & Tricks:

• Tomato Selection: Choose ripe, firm, and unblemished tomatoes for the best flavor and texture. Roma or other meaty varieties are ideal for dicing, as they have fewer seeds and more flesh.
• Blanching Tomatoes: Don’t skip the blanching step! It makes peeling the tomatoes infinitely easier.
• Headspace: Maintaining the correct headspace (1/2 inch) is crucial for proper sealing. Too much or too little headspace can prevent the jars from sealing correctly, leading to spoilage.
• Lemon Juice: Adding a dash of lemon juice to the diced tomatoes ensures proper acidity for safe canning. This is especially important for lower-acid tomato varieties.
• Spice it Up: Feel free to adjust the seasonings to your liking. Add a pinch of red pepper flakes for extra heat, or experiment with different herbs and spices.

Serving & Storage Suggestions:

Canned diced tomatoes and tomato juice are incredibly versatile. Use the diced tomatoes in soups, stews, sauces, chili, pasta dishes, and casseroles. The tomato juice is perfect for drinking on its own, using as a base for Bloody Marys, or incorporating into soups and sauces.

Store properly sealed jars in a cool, dark, and dry place for up to 18 months. Once opened, refrigerate any unused portion and use within a week. If a jar does not seal properly, refrigerate immediately and use within a week or reprocess using a new lid.

Nutritional Information: (Estimates Only)

Nutrient	Amount per Serving (1/2 cup)	% Daily Value*
Calories	60 kcal	3%
Total Fat	1 g	1%
Saturated Fat	0 g	0%
Cholesterol	0 mg	0%
Sodium	550 mg	24%
Total Carbohydrate	12 g	4%
Dietary Fiber	3 g	12%
Sugars	7 g	–
Protein	2 g	4%
*Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions:

• Spicy Tomatoes: Add a chopped jalapeño or a pinch of red pepper flakes to the diced tomato mixture for a spicy kick.
• Roasted Garlic: Roast the garlic cloves before pressing them for a deeper, sweeter flavor.
• Italian Herb Blend: Substitute the dry oregano and basil with an Italian herb blend.
• Smoked Paprika: Add a teaspoon of smoked paprika to the diced tomato mixture for a smoky flavor.
• Low-Sodium: Reduce the amount of salt used in both the diced tomatoes and the tomato juice. You can also use a salt substitute.

FAQs (Frequently Asked Questions):

Q: Why do I need to peel the tomatoes?
A: Peeling the tomatoes removes the tough skins, resulting in a smoother texture in the finished product.

Q: Can I use different types of tomatoes?
A: Yes, but Roma or other meaty tomatoes are recommended because they have fewer seeds and more flesh. Heirlooms are great for flavor, but tend to be juicier.

Q: Why is lemon juice added to the diced tomatoes?
A: Lemon juice ensures the acidity is high enough for safe canning, preventing the growth of harmful bacteria.

Q: How do I know if my jars are properly sealed?
A: After cooling, the lids should be concave and not flex when pressed. If a lid flexes, the jar is not properly sealed.

Q: Can I freeze the diced tomatoes or tomato juice instead of canning?
A: Yes, you can freeze them. However, freezing may slightly alter the texture, making them softer. Be sure to use freezer-safe containers and leave some headspace for expansion.

Final Thoughts:

Canning diced tomatoes and making your own tomato juice is a labor of love, but the rewards are well worth the effort. Imagine opening a jar of sun-ripened tomatoes in the dead of winter, the aroma filling your kitchen with the warmth of summer. Whether you’re making a hearty stew, a comforting pasta sauce, or a spicy chili, these homemade canned goods will add a burst of flavor to your dishes. So, gather your ingredients, grab your canning equipment, and get ready to create a taste of summer that you can enjoy all year round! Don’t be afraid to experiment with different seasonings and variations to create your own signature recipe. And be sure to share your creations with friends and family – they’ll be impressed!