How to Can Diced Tomatoes
Fresh diced tomatoes for soups, chili, sauces, and casseroles.
The Short Answer
Diced tomatoes are canned with added lemon juice. Process pints for 35 minutes or quarts for 45 minutes in a water bath.
Canning Method at a Glance
Source: USDA NCHFP | Last verified: March 30, 2026
Water Bath Canning Diced Tomatoes
Add lemon juice: 2 tablespoons per quart.
Headspace: 0.5 inches
Pressure Canning Diced Tomatoes
Add lemon juice even with pressure.
Headspace: 0.5 inches
Step-by-Step: Canning Diced Tomatoes
- Blanch, peel, core, and dice tomatoes.
- Add lemon juice to jars.
- Hot pack: boil diced tomatoes 5 minutes.
- Ladle into jars. Remove air bubbles, wipe rims, apply lids.
Diced tomatoes are the most versatile canned tomato product. Can more of these than any other form. You can always cook them down into sauce.
Safety Notes
Important: Add bottled lemon juice regardless of canning method.
The Bottom Line
Diced Tomatoes can be canned using either a water bath or pressure canner. Always use tested recipes from the USDA, Ball, or university extension programs. Follow processing times exactly, and adjust for your altitude if you live above 1,000 feet. When in doubt about any canning procedure, consult the USDA National Center for Home Food Preservation at nchfp.uga.edu.
Frequently Asked Questions
Only following a tested recipe. Adding low-acid vegetables changes overall acidity and may require different processing.