Canning Cherry Tomatoes (Two Simple Ways!)
Canning cherry tomatoes is a wonderful way to preserve the vibrant flavor of summer. Whether you have an abundance of garden-fresh tomatoes or you’ve picked up a great deal at the market, canning them ensures you can enjoy their delicious taste year-round. There are two simple methods to can cherry tomatoes – the raw pack method and the hot pack method. Both techniques are easy to follow and require just a few ingredients.
Why Make This Recipe
Making canned cherry tomatoes allows you to enjoy their sweetness long after the season has ended. Canned tomatoes are a versatile ingredient, perfect for soups, stews, and sauces. It’s also a great way to reduce food waste by preserving what you can’t eat right away. Plus, home-canned tomatoes taste fresher and are free from preservatives.
How to Make Canning Cherry Tomatoes
Ingredients:
- Cherry tomatoes (see notes)
- Citric acid or bottled lemon juice
- Non-iodized salt (optional)
Directions:
Prepare Your Canner: Before you start prepping your tomatoes for canning, fill your water bath canner with enough water to cover the jars by about an inch. Set the canner on the stovetop, cover it, and bring the water to a boil. Clean your jars, lids, and bands in hot, soapy water. They don’t need to be sanitized, just clean.
Raw Pack Method:
- Wash your cherry tomatoes in cold water.
- Pack the jars tightly but leave about an inch of headspace.
- To each pint jar, add 1/4 teaspoon of citric acid or 1 tablespoon of bottled lemon juice. For quart jars, add 1/2 teaspoon of citric acid or 2 tablespoons of bottled lemon juice. If desired, add salt (1/2 teaspoon for pint jars or 1 teaspoon for quart jars).
- Fill the jars with boiling water, leaving 1/2 inch of headspace.
- Use a bubble remover tool to eliminate air bubbles and then clean the rim of the jar with a damp paper towel.
- Center the lid on the jar and screw on the band until it’s finger-tight.
Hot Pack Method:
- Wash your cherry tomatoes and place them in a pan with a little water (one cup of water for every five cups of tomatoes).
- Bring the tomatoes to a boil over medium-high heat. Boil for five minutes.
- Using a canning funnel and a spoon, transfer the hot tomatoes and their juice into the jars, leaving 1/2 inch of headspace.
- Add citric acid or lemon juice and salt (follow the same measurements as in the raw pack method).
- Remove air bubbles using the bubble remover and clean the rim of the jar.
- Center the lid and secure the band finger-tight.
Processing:
- Place the jars on the rack of the water bath canner. Lower the rack into the boiling water.
- Process quart jars for 40 minutes and pint jars for 35 minutes, adjusting for elevation if necessary.
- Once done, turn off the heat and allow the jars to rest in the hot water for five minutes.
- Carefully remove the jars using a jar lifter and place them on a kitchen towel to cool overnight.
Sealing:
- Check that the jars are sealed before storing. Clean the jars if needed, and remove the band, as it can rust over time.
- Store your jars in a cool, dark place like a pantry for up to 18 months.
How to Serve Canning Cherry Tomatoes
Canned cherry tomatoes can be used in many dishes. They’re fantastic in pasta sauces, salads, or as a topping on bruschetta. You can also use them to enhance soups and stews. Just open a jar and enjoy the taste of summer!
How to Store Canning Cherry Tomatoes
Store your canned cherry tomatoes in a cool, dark place. It’s best to keep them in a pantry or cupboard, away from direct sunlight. Remember that they can last up to 18 months if stored properly.
Tips to Make Canning Cherry Tomatoes
- Select ripe, firm cherry tomatoes for the best flavor.
- Make sure to leave enough headspace in your jars to prevent overflow during processing.
- Always use fresh citric acid or bottled lemon juice, as it ensures the right acidity level necessary for safe canning.
Variation
You can spice things up by adding herbs like basil or oregano to the jars before sealing them. This adds flavor and creates a nice seasoning blend for your canned tomatoes.
FAQs
1. Can I use other types of tomatoes for canning?
Yes, you can. However, cherry tomatoes work well because of their sweetness and size. If using larger tomatoes, you may need to adjust cutting and packing methods.
2. Do I really need to add citric acid or lemon juice?
Yes, adding citric acid or lemon juice is crucial to ensure your canned tomatoes have enough acidity to prevent spoilage.
3. Can I can cherry tomatoes without water bath processing?
No, it is vital to process the jars in a water bath canner to ensure the tomatoes are safely preserved and pathogens are eliminated.
Enjoy your delicious homemade canned cherry tomatoes!
