Canning Cherry Tomatoes
Turn your tomato "situation" into pantry gold with this step by step guide on how to can cherry tomatoes!
Ingredients
- 2 lbs cherry tomatoes fresh
- 4 tablespoons lemon juice divided OR 1/2 teaspoon citric acid, divided
Instructions
raw pack:
- Wash and sanitize pint jars with hot soapy water. 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 1/2" headspace, add either 1 tablespoon lemon juice or 1/4 teaspoon citric acid per pint jar.
- Fill the jars with hot water, leaving 1/2" 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 in recipe notes for timing depending on your elevation. Don't forget: Only start your timer once the water returns to a full rolling boil after adding your jars.
- 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.
hot pack:
- Wash and sterilize pint jars with hot soapy water. 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 enough water to cover 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 hot tomatoes, leaving 1/2" headspace. Add extra liquid if required to cover tomatoes maintaining 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 in recipe notes for timing depending on your elevation.Don't forget: Only start your timer once the water returns to a full rolling boil after adding your jars.
- 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.
Notes
Note:
This recipe is written for skin-on cherry tomatoes, which is a common practice but hasn't been specifically tested by the NCHFP or USDA.To follow the official tested guidance exactly, simply blanch the tomatoes in boiling water for 30-60 seconds, transfer to ice water, and slip off skins before proceeding with the recipe as written.
Adding Acidity
There are 2 common ingredients that canners use to acidify their canned goods. Foods must have a pH of 4.6 or lower to be safely water bath canned. Lemon Juice: You'll need to add 2 tablespoons per quart or 1 tablespoon per pint. Citric Acid: Make sure to use 1/2 teaspoon per quart or 1/4 teaspoon per pint.Elevation / Processing Time PINTS
0-1,000 feet / 40 minutes 1,001 - 3,000 feet / 45 minutes 3,001 - 6,000 feet / 50 minutes 6,001 + feet / 55 minutesElevation / Processing Time QUARTS
0-1,000 feet / 45 minutes 1,001 - 3,000 feet / 50 minutes 3,001 - 6,000 feet / 55 minutes 6,001 + feet / 60 minutes Processing times sourced from NCHFP CANNING TOMATOES PACKED IN WATER