Wash and sterilize pint jars jars. Fill a large water bath canner with water and begin heating it over high heat.

Meanwhile, wash fresh cherry tomatoes. Set aside.

Heat fresh water to a boil either using a kettle or in a large pot.

While water is coming to a boil, prepare sterilized jars by placing them on a heat-proof surface.

Pack the jars with tomatoes, leaving 1" headspace, add either 1 tablespoon lemon juice or 1/4 teaspoon citric acid per pint jar.

Fill the jars with hot water, leaving 1" headspace. Wipe rims and cover with a lid. Tighten the rings finger tight.

Carefully lower the jars into the boiling water bath and process at a rolling boil. See chart below for timing depending on elevation.

Once done, remove jars from water bath canner using a jar lifter and place on a heat resistance surface and allow to rest untouched for 24 hours before checking seal and transferring to long term storage.

Wash and sterilize pint jars. Fill a large water bath canner with water and begin heating it over high heat.

Meanwhile, wash cherry tomatoes. Then add to a saucepan with water; 1 cup of water per 5 cups of whole cherry tomatoes and bring to a boil over medium heat, reduce heat and simmer for 5 minutes.

Prepare sterilized jars by placing them on a heat-proof surface.

Fill the jars with the heated cherry tomato mixture, leaving 1/2" headspace and add either 1 tablespoon lemon juice or 1/4 teaspoon citric acid per pint jar.

Wipe rims and cover with a lid. Tighten the rings finger tight.

Carefully lower the jars into the boiling water bath and process at a rolling boil. See chart below for timing depending on elevation.

Once done, remove jars from water bath canner using a jar lifter and place on a heat resistance surface and allow to rest untouched for 24 hours before checking seal and transferring to long term storage.