Yes, "packed in juice" is 85 mins. for pints or quarts regardless of the size.

However diced tomatoes processed for any length of time are going to end up as soupy mush. That size is just too small to hold up to processing. Even coarse chopping as done for salsa turn mushy.

You'd get better results using the Crushed Tomatoes with no added liquid and the much shorter processing time.

Dave

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

I also like the crushed tomato method for my tomatoes.

Dave or Linda_lou,

Do you have a preference for BWB vs pressure canning for crushed tomatoes? I live above 6000 ft, so the BWB processing time is fairly long. I don't know if this affects the quality of the tomatoes.

Thanks,
Cheryl

Per NCHFP pressure canning results in a better quality product.

I always pressure can my tomatoes. At my altitude of 900+ feet I likely wouldn't notice any difference between the 2 methods but I find PCing tomatoes easier and more time-efficient.

Dave

Another vote for pressure canning crushed tomatoes. It's easier and the results work well as a substitute for commercial diced tomatoes. I seed mine because I don't like the flavor of the seeds, but I dump the seeds into a fine mesh strainer and mush out the gel for its flavor.