Canning Cherry Tomatoes: Two Simple Ways!

Canning is a fantastic way to preserve the vibrant flavors of seasonal fruits and vegetables, ensuring you can enjoy them all year round. Cherry tomatoes, with their sweet, juicy goodness, are particularly suited for canning. Whether you’re an experienced canner or a beginner, here are two simple methods to can cherry tomatoes.

Method 1: Hot Pack Canning

This method involves briefly cooking the tomatoes before packing them into jars. Here’s how to do it:

Equipment Needed:

• Canning jars (pints or quarts)
• Canning lids and rings
• Large pot for boiling water
• Large bowl for ice water
• Slotted spoon
• Jar lifter
• Canning funnel

Ingredients:

• Fresh cherry tomatoes
• Lemon juice (bottled for consistent acidity)
• Salt (optional)

Instructions:

1. Preparation of Jars:

   • Start by sterilizing your canning jars and lids. You can do this by placing them in a pot of boiling water for ten minutes. This step is crucial as it ensures your jars are free from bacteria.

2. Blanch the Tomatoes:

   • Fill a large pot with water and bring it to a boil. Prepare a bowl of ice water nearby.
   • Place the cherry tomatoes in the boiling water for about 30 seconds. The skins will start to split.
   • Quickly transfer the tomatoes to the ice water to halt the cooking process.

3. Peeling the Tomatoes:

   • Once cooled, gently squeeze the tomatoes; the skins should slide off easily. Remove the skins and set the peeled tomatoes aside.

4. Packing the Jars:

   • Place the peeled tomatoes into the sterilized jars, packing them tightly. Leave about 1/2 inch of headspace at the top of each jar.
   • Add 1 tablespoon of lemon juice to each quart or 1/2 tablespoon to each pint to ensure proper acidity. If desired, add a pinch of salt for flavor.

5. Sealing the Jars:

   • Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place the canning lids on top and secure the rings until they are fingertip-tight.

6. Processing:

   • Process the jars in a boiling water bath for 15-45 minutes, depending on your altitude (adjust times accordingly).
   • Once processed, remove the jars and let them cool completely on a clean towel or cooling rack.

7. Storing:

   • Ensure the lids have sealed properly by pressing down in the center. If the lid doesn’t pop back, they can be stored in your pantry. Otherwise, refrigerate and use them soon.

Method 2: Raw Pack Canning

This method is even simpler as it requires little preparation. Raw pack canning retains a more fresh flavor.

Equipment Needed:

• Same as above

Ingredients:

• Fresh cherry tomatoes
• Lemon juice
• Salt (optional)

Instructions:

1. Preparation of Jars:

   • Like before, sterilize your jars and lids by boiling them in water for ten minutes.

2. Packing the Jars:

   • Do not peel the cherry tomatoes. Instead, wash them thoroughly and remove any stems.
   • Pack the whole cherry tomatoes into the sterilized jars, leaving about 1/2 inch of headspace.

3. Adding Preservatives:

   • Pour 1 tablespoon of lemon juice into each quart or 1/2 tablespoon into each pint. You can also add salt if desired.

4. Filling with Water:

   • Carefully fill the jars with boiling water, ensuring the tomatoes are fully submerged and maintaining the headspace.

5. Sealing and Processing:

   • Wipe the rims of the jars before placing the lids on and securing the rings. Process the jars in a boiling water bath for the same time as mentioned above.

6. Cooling and Storing:

   • Allow the jars to cool, check the seals, and store them properly.

Conclusion

Canning cherry tomatoes is an easy and rewarding process. Whether you choose hot pack or raw pack, both methods will give you delicious, preserved tomatoes that can add a burst of flavor to your dishes. Enjoy the fruits of your labor long after the summer has passed! Happy canning!