Back
0.0 from 0 votes

Canned Cherry Tomatoes

Yield: Four 1-quart jars

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr
Course: Side Dish , Appetizer , Condiments
Cuisine: American , Eastern European

Ingredients

  • 5 1/2 lbs cherry tomatoes
  • 2 quarts water
  • 1 cup white vinegar
  • 4 Tbsp Kosher or pickling salt
  • 6 Tbsp white sugar
  • 8 cloves garlic peeled and rinsed
  • 4 small shallots peeled and rinsed
  • 8 bay leaves
  • 8 tsp black peppercorns
  • about two-three leaves/twigs of fresh herbs per jar: dill, cilantro, parsley, basil, sage, oregano. rinsed well
  • jalapeño slices rinsed well; optional; to taste

Instructions

    Cup of Yum
  1. Remove stems and rinse tomatoes. Set aside.
  2. 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.
  3. 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).
  4. Add four tablespoons of white vinegar per jar.
  5. In a medium pot, bring water to a boil, add salt and sugar and stir until both are dissolved.
  6. Pour the hot brine into jars, leaving 1/2" headspace. Put on lids and tighten finger-tight.
  7. 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.
  8. 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.
  9. 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.
  10. 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