Canned Cherry Tomatoes
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Prep Time
45 mins
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Cook Time
15 mins
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Total Time
1 hr
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Course
Side Dish, Appetizer, Condiments
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Cuisine
American, Eastern European
Canned Cherry Tomatoes
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Yield: Four 1-quart jars
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Ingredients
- 5 1/2 lbs cherry tomato
- 2 quarts water
- 1 cup white vinegar
- 4 Tbsp kosher salt or pickling salt
- 6 Tbsp white sugar
- 8 cloves garlic peeled and rinsed
- 4 shallots peeled and rinsed, small
- 8 bay leaf
- 8 tsp black peppercorns
- dill rinsed well, about two-three leaves/twigs of fresh herbs per jar
- cilantro
- parsley
- basil
- sage
- oregano
- jalapeño rinsed well; optional; to taste, slices
Instructions
- Remove stems and rinse tomatoes. Set aside.
- Sterilize four 1-quart jars and lids if using the boiling-water canner method. Otherwise, jars and lids need to be clean but don't have to be sterilized.
- Fill the jars with tomatoes, packing them tightly, leaving about a 1-inch headspace, but without damaging them. As you fill the jars with tomatoes, add garlic, bay leaves, shallots, and peppercorns. Also, throw in a few leaves/twigs of herbs of your choosing and jalapeno slices (only if you want to add some heat).
- Add four tablespoons of white vinegar per jar.
- In a medium pot, bring water to a boil, add salt and sugar and stir until both are dissolved.
- Pour the hot brine into jars, leaving 1/2" headspace. Put on lids and tighten finger-tight.
- Process jars according to the chosen method specified in the post and the notes to the recipe. My preferred method is the weighted-gauge pressure canner method. As my elevation is below 1,000 feet, I process my cherry tomatoes for 15 minutes at 5 lbs pressure.
- If using a pressure canner, let the pressure canner de-pressurize on its own. Using a jar lifter, transfer jars to tray lined with paper towels and let cool to room temperature.
- Store in a cool, dry place for up to a year or longer. Canned fruit and vegetables may start slowly losing their freshness after a year but will still taste good and will be safe to eat.
- Refrigerate after opening.
Notes
- Recommended process time for water-packed Whole or Halved Tomatoes in a boiling-water canner.
- Recommended process time for water-packed Whole or Halved Tomatoes in a dial-gauge pressure canner.
- Recommended process time for water-packed Whole or Halved Tomatoes in a weighted-gauge pressure canner.
- Source: National Center for Home Food Preservation - Selecting, Preparing and Canning Tomatoes
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