Yes. Be sure to add the necessary acid. There is a very recent post about the same thing. If you have a lot of tomnatoes to do, its faster if done with a Roma food strainer and it removes most seeds and all the skins.

I cut mine in quarters, remove as many seeds by "finger" as possible and can them. If you put them through a food mill of any kind you'll end up with sauce.

Just be sure to reserve the juice from them as you will need some of it for the jars or you can and use the NCHFP directions for Crushed Tomatoes with no added liquid.

Dave

Here is a link that might be useful: NCHFP - Canning Crushed Tomatoes

The crushed tomatoes gives the best results in my opinion. Faster, too. Don't expect them to be like store tomatoes since they add calcium chloride to make them firm.That and along with the variety they grow is not like our homegrown tomatoes. Be sure, as said, to add the required bottled lemon juice or citric acid.

I agree with crushed maters over the diced. I think it's almost impossible to keep them as nicely diced in home canning as commercial product.
I also use paste type tomatoes, they seem to hold up better for firmness as well.

What is the processing time for diced tomatoes? Do I used the crushed tomatoe processing time? Or do I use the wholel/half/quarter processing time?

I'm headed to the orchard tomorrow to get more tomatoes. I plan to get both the paste tomatoes and the regular tomatoes. I'm going to peel them, and then dice them, pack them into jars with their own juice (which is why I will need the slicing tomatoes as well - to get enough liquid in the jars). I will use quart jars. With appropriate acidification.

I work in the veggie processing industry and as someone said... the tomato varieties they use are MUCH firmer than what you would grow.... Ill put it this way, you dont want to get into a canhouse tomato fight..... they hit like red golf balls

What is the processing time for diced tomatoes? Do I used the crushed tomatoe processing time?

As far as I know there is no processing time for diced tomatoes but if I was doing it I'd use the processing time for the crushed tomatoes instructions. Instructions for them are linked above.

Dave

You would only use the crushed tomato times if you are doing a hot pack. If you are packing them raw, then just like the other ones packed in their own juice.

Thanks Linda and Dave. I will gladly heat my crushed tomatoes to save 40 minutes in processing time.

Though I could not find a time for plain diced, the recipe for stewed tomatoes calls for diced so I follow that one. I will say that the consitancey does end up way more like stewed than those hard chunks that come out of the store bought can - but VERY TASTY.

I think the main reason there are no times for diced is that they do process to the consitancy of crushed so why bother with all the work in cutting them up? (from someone who put up about 6 dozen pints of diced tomatoes this year).

I did up 9 quarts of diced tomatoes last night. In my case, my diced came out "different" than my crushed. Probably because I use my immersion blender when I make crushed tomatoes - kinda make more of a tomato slurry when I make crushed. I used my vidalia onion chopper to dice my tomatoes. The result is small pieces of tomatoes in tomato liquid. I'm very happy with the results.

I work in the veggie processing industry and as someone said... the tomato varieties they use are MUCH firmer than what you would grow.... Ill put it this way, you dont want to get into a canhouse tomato fight..... they hit like red golf balls

And I live in the area where 90% of those tomatoes are grown. They pile them up high in open-topped container trucks, so some invariably fall off as the trucks enter the clover-leaf entrance ramps onto the interstate as they head to the processing plant.

As they fall off the truck, they don't go *splat* -- they bounce.