2017 was the year of the great tomato boom! The year before we had a horrible drought and our large palm sized tomatoes were actually cherry tomato size. I barely got 6 pints of tomato sauce canned that year which did not last us a very long during the winter. But this year was the complete opposite.
Our tomato harvest ended in approximately 100 pound of fresh fruit grown on our small garden. For weeks I was completely busy harvesting, washing and processing tomatoes before they went bad. I made and canned my homemade unseasoned tomato sauce and paste and then canned diced tomatoes.
I love canning diced tomatoes. In fact, it is much more easier and a bit faster then pureeing them into sauce. With sauce you have to dirty another stock pot and cook it down for a few hours. But with diced tomatoes you just clean, cut and shove into hot mason jars. Also with tomato sauce it is best to peel the skin from the tomatoes but I skip that step for diced tomato canning. You can peel if you prefer but it just saves time, saves hassle of cutting them up, and really I can’t tell the difference when eating them.
There are two great methods to can your whole, halved, or diced tomatoes and I have included both in this post. One way is to can them with hot boiling water and the other is to pack them raw in a hot mason jar with out any liquid. I have canned using both methods and I really have no preference with one over the other. They both work great and can be perfect for your own canning needs. The only bad thing about canning tomatoes without liquid is that the process time basically doubles.
Our cost to make this recipe.
I can not come up with an actual price for this water bath canning recipe because the amount of tomatoes can vary. The best way to save money is to grow your very own tomatoes during the summer and can them as they become ripe on the vine. This way your tomatoes are virtually free.
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So Easy To Preserve canning cookbook from the Cooperative Extension Service at the University of Georgia.