Canning Cherry Tomatoes

Canning Cherry Tomatoes...yes, you CAN do it! Honestly, it is no different than canning "regular sized" Tomatoes- just, a bit fiddlier- due to the tiny sizes. A few simple timing adjustments during the Blanching and Sealing phases- that's really all that is needed to successfully can these yummy gems!

We are having a bumper crop of Cherry Tomatoes this year! We have about 25 Tomato Plants total- 13 of which are either 'Matt's Wild Cherry' Tomatoes or 'Rapunzel' Cherry Tomatoes- both are excellent, indeterminate producers! The 'Wild Cherry' Tomatoes are super sweet like Berries- these little beauties are best plucked right off the vine and enjoyed, barefoot in the Garden...the 'pop' of sweetness is powerful, and absolutely the Taste of Summer, 'round here.

So many Cherry Berry Tomatoes, we barely know what to do! A-ha!! We canned these beauties for that uplifting taste of Summer during the cold months ahead... A boost for the 'blahs' come Wintertime!

What You’ll Need for Canning Tomatoes

• a boiling water bath Canner

• 2 large Saucepans

• Quart or Pint Jars, lids and sealing surfaces (flats and rims)

• fresh Cherry Tomatoes

• canning Salt

*optional- Lemon Juice (only necessary if using low acid Tomatoes as the Lemon flavor will be evident)

Water Bath Method Instructions

Fill a large saucepan two-thirds full of hot water to boil.
Fill boiling water bath Canner half-full of hot water. Put Canner on to heat.
Examine jars and sealing surfaces to make sure that all surfaces are smooth. Wash jars and sealers (rims) in hot, soapy water. Rinse well. Leave jars in hot water until needed.
Put lids (flats) in saucepan filled with water, and place on stove to simmer until needed.
Select just enough tomatoes for one Canner load. Make sure tomatoes are fresh, firm and red ripe. Wash tomatoes and drain. Put in wire basket, and lower into boiling water in the second large saucepan. Remove after about 15 to 30 seconds, or when skin begins to crack. This depends upon the size of tomatoes – smaller varieties usually only take up to 20 seconds.
Dip tomatoes into cold water. Cut out cores and remove skins. You can leave the tomatoes whole, only cut them if desired. Place in a large pot; add enough water to cover tomatoes. Simmer gently for up to 5 minutes, (if desired, not necessary).
Remove 1 jar from hot water and drain.
*Add 1 tablespoon of bottled lemon juice to each quart jar. If using pint jars, use 1/2 tablespoon lemon juice. (*This step is optional.)
Pack hot tomatoes into jar, leaving ½-inch headspace. Pour hot cooking liquid over tomatoes, leaving ½-inch headspace. Add 1 teaspoon canning salt to each quart jar (½ teaspoon for pint jars).
Run a nonmetallic spatula between tomatoes and jar to release any trapped air bubbles. Wipe top and threads (the screw threads at the rim) of the jar with clean, damp cloth.
Using tongs, remove 1 lid from simmering water and place it flat on top of jar so sealing compound is against jar. Screw band down evenly and firmly.
Repeat steps 10 and 11 with all jars. As each jar is filled, stand it on rack in canner of hot, not boiling, water, which should cover jars by 1 to 2 inches. (Add additional water if necessary.) Put cover on canner, and bring water to a boil.
Process quarts for up to 45 minutes (40 minutes for pints) at a gentle but steady boil.
Using tongs, carefully remove jars from canner and set on a wood or cloth surface, placing jars several inches apart and out of drafts. Do not re-tighten bands. Allow jars to cool about 12 hours.
Remove bands and test seal. Wash outside jar surface. Store in a dry, dark and cool place. Do NOT stack home-canned foods! (for Home Canned Foods Safety Information, please visit the Resource Links provided at the end of this article)

Above is the Recipe and the Process we followed- give it try, let us know how you like it! May your Cherry Tomato Canning Adventures be bountiful and delicious!