How to make canned Cherry Tomatoes in a Water Bath: Learn an easy, foolproof way to can cherry tomatoes with just a few ingredients and simple tools.

If you’re not a canning pro (like me), you need to know this easy way to can fresh cherry tomatoes. I still consider myself a novice canner; I’ve never used a pressure canner—mostly because they are virtually impossible to come by where we live.
I did do a bunch of canning last year and some this year, but I am still often intimidated when it comes to canning. Despite all my canning hesitations, this recipe is AMAZING. It’s easy to make, foolproof, and the results are truly delicious. If you have a surplus of cherry tomatoes like we did this year, make sure to try it!
Canning cherry tomatoes is seriously one of the best ways to hang onto that summer flavor when winter rolls around. If you’ve got a bunch from the garden or maybe went a little overboard at the grocery store or farmers market, this easy method will let you save them for later. Just a quick canning process, and you’ll have tomatoes ready for all kinds of meals—pasta sauces, soups, even tossed on a salad when you want a little pop of flavor.

Why You’ll Love This Recipe

Keeps summer going year-round:

With a stash of mason jars packed with bright cherry tomatoes, you’ve got summer’s best flavors ready to go even in the dead of winter. Imagine pulling out a jar of whole cherry tomatoes to throw into a cozy soup or mix into a pasta sauce on a chilly night. It’s like getting a taste of that sunny growing season any time of year. Plus, there’s something so satisfying about using your own preserved tomatoes instead of reaching for a can at the store.

Adds fresh herb flavor:

Adding a sprig of fresh basil to each jar gives these tomatoes a little extra something special. When you open that jar, you’ll get a hint of that fresh herb aroma that makes everything taste that much better. The basil knows not to overpower, but it adds a nice layer of flavor to whatever dish you’re making. It’s a small step that brings a big boost of fresh, summery taste to every meal, just right when you need it most.

Easy, natural way to preserve that glut of tomatoes:

This water bath canner method is a simple, tried-and-true way to keep cherry tomatoes around without freezing or drying. No special equipment is needed here, just hot jars and some good old boiling water. It’s a great way to make use of an overload of tomatoes and to fill up your storage space with a natural, no-fuss ingredient. All you need is non-iodized salt and filtered water, and you’re set to enjoy your tomatoes long after the growing season’s wrapped up.

Perfect for all kinds of recipes:

These whole cherry tomatoes fit right into so many of your favorite recipes. Toss them into pastas, soups, or any dish that could use a bit of tomato goodness. They hold their shape well but soften just enough to blend perfectly into sauces and broths. You’ll find yourself reaching for a jar over and over, knowing you’ve got a quick shortcut to add rich, summer flavor to your meals, absolutely no fuss.

What You’ll Need

cherry tomatoes
Basil
Salt
Filtered water

Tools

Large Pot
Jar lifters: you can do this without (I have) but I really don’t recommend it
Kitchen towel

Instructions

First up, sterilize your jars and lids. You can either set them in a big pot of warm water or run them through a hot dishwasher cycle.
Rinse the cherry tomatoes under cold water. Rinse the cherry tomatoes under cold water. For a smoother texture, optionally peel them by blanching in boiling water for a minute, then dipping in ice water—some like the skins on, while others prefer them off.
Add 1/2 teaspoon of salt to each pint jar (or 1 teaspoon for quart jars). Toss in a sprig of fresh basil or thyme if you like. Pack the cherry tomatoes into the jars without crushing them, and leave about 1/2 inch of space at the top.
Add 1 tablespoon of lemon juice or 1/4 teaspoon of citric acid per pint jar to keep everything safe for storing. For quart jars, go with 2 tablespoons of lemon juice or 1/2 teaspoon citric acid. This little boost in acidity is key to long-term storage.
Pour boiling water over the tomatoes, leaving about 1/2 inch of headspace. Grab a slotted spoon or something similar and run it along the inside edges of each jar to get rid of any air bubbles. Wipe the rims of the jars with a clean cloth to make sure they’re nice and clean.
Put the lids on and tighten them just until they’re snug.
Process the jars in a boiling water bath by bringing a large pot of water to a rolling boil. Submerge the jars completely and boil for 35 minutes for pints or 45 minutes for quarts, keeping the water at a steady boil throughout.
When finished, carefully lift the jars out and place them upside down on a towel to cool. You should hear a “pop” as they seal. Once cool, check the lids—if any pop back when pressed, they didn’t seal and need to be refrigerated or reprocessed.
Once sealed, store the jars in a cool, dark place, and they’ll keep for up to a year. Come winter, you’ll have cherry tomatoes ready for soups, sauces, and more.

FAQ

You can totally swap in heirloom tomatoes, grape tomatoes, or even green tomatoes if that’s what you’ve got. Cherry tomatoes are just awesome because they hold their shape really well in the jar, but you can absolutely use any tomato. If you’re using bigger ones, though, you might want to chop them up a bit so they fit nicely and process evenly. Just make sure you’re still adding lemon juice or citric acid like the recipe says to keep everything safe for long-term storage.

You can easily do that with simple additions like fresh herbs. A sprig of basil or thyme adds a lovely aroma without overpowering that tomato flavor your taste buds can’t live without. For a slight tang, consider adding a bit of white wine vinegar or apple cider vinegar. Avoid too much air in the jar by packing the tomatoes snugly, and always use non-iodized salt for canning.

Oh, definitely! If you want to mix things up, you can roast the tomatoes first to make a killer roasted tomato sauce before canning them. Or, if you’re in the mood for something different, you could dehydrate some of them to make your own sun-dried tomatoes. Just make sure to use fresh tomatoes and give them a good wash first. And, for a little extra flavor, tossing in a clove of garlic or a drizzle of extra virgin olive oil can really make a difference in your jars.

The raw pack method is when you pack uncooked tomatoes into jars and then cover them with boiling water or broth. It’s a quicker method and helps preserve the shape and texture of cherry tomatoes. On the other hand, the hot pack method involves pre-cooking the tomatoes before packing them into jars, which helps reduce air pockets and can enhance flavor.

While both tomato preservation methods are safe, for cherry tomatoes, the raw pack method is often preferred to keep them firm and intact. Don’t forget to add canning salt for flavor and lemon juice or vinegar to make sure your jars are properly acidic and safe for long-term storage.

Tips

1. Keep the acidity right:

Make sure to add lemon juice or citric acid to every jar to keep the acidity safe for storage. Don’t skip this step; it’s important!

2. Leave some headspace:

When packing in the tomatoes, leave about 1/2 inch of space at the top. This helps keep the jars from leaking during canning and ensures a good seal.

3. Check your seals:

After the jars cool, press down on the lids to make sure they’ve sealed properly. If any pop back up, pop those jars in the fridge or reprocess them. A good seal is what keeps them safe for storage.

Storage

Freezing is a good idea for longer storage. Transfer your canned tomatoes into freezer-safe, airtight containers, leaving about ½-inch headspace for any expansion. Frozen tomatoes can hold their flavor for about six months, making them great for winter soups or even a quick cherry tomato sauce. Freezing’s also a smart option if you’re working with overripe tomatoes that you want to keep around a bit longer.

When it’s finally time to use those frozen tomatoes, simply move them to the fridge to thaw slowly or place the container in a bowl with a cup of water to speed it up. Once they’re thawed, they’re as ready to use as fresh tomatoes.

How to Make Canned Cherry Tomatoes in a Water Bath

How to make canned Cherry Tomatoes in a Water Bath: Learn an easy, foolproof way to can cherry tomatoes with just a few ingredients and simple tools.

Materials

Cherry tomatoes
Basil
Salt
Filtered water

Tools

Large Pot
Jar lifters: you can do this without (I have) but I really don’t recommend it
Kitchen towel

Instructions

First up, sterilize your jars and lids. You can either set them in a big pot of warm water or run them through a hot dishwasher cycle.
Rinse the cherry tomatoes under cold water. If you’re feeling up for it, you can peel them by blanching in boiling water for a quick minute, then dunking them in ice water. This step is totally optional; some folks like the skins on, while others go for the smoother texture you get when they’re peeled.
Add 1/2 teaspoon of salt to each pint jar (or 1 teaspoon for quart jars). Toss in a sprig of fresh basil or thyme if you like. Pack the cherry tomatoes into the jars without crushing them, and leave about 1/2 inch of space at the top.
Add 1 tablespoon of lemon juice or 1/4 teaspoon of citric acid per pint jar to keep everything safe for storing. For quart jars, go with 2 tablespoons of lemon juice or 1/2 teaspoon citric acid. This little boost in acidity is key to long-term storage.
Pour boiling water over the tomatoes, leaving about 1/2 inch of headspace. Grab a slotted spoon or something similar and run it along the inside edges of each jar to get rid of any air bubbles. Wipe the rims of the jars with a clean cloth to make sure they’re nice and clean.
Put the lids on and tighten them just until they’re snug.
Time to process the jars in a boiling water bath. Bring a big pot of water to a rolling boil, lower the jars in, making sure they’re completely submerged, and process for 35 minutes for pint jars (or 45 minutes for quarts). Keep the water at a steady boil the whole time.
When they’re done, carefully lift the jars out and place them on a towel to cool, lids down. You should hear a little “pop” as the jars seal. Once they’ve cooled, check the lids—if any of them pop back when pressed, that means they didn’t seal, so those need to go in the fridge or be reprocessed.
If they’re all sealed up, store your jars in a cool, dark place, and they’ll be good for up to a year. When winter hits, you’ll have these cherry tomatoes ready for all your favorite soups, sauces, and more.

Notes

Tips for Canning Your Cherry Tomatoes

Keep the acidity right: Make sure to add lemon juice or citric acid to every jar to keep the acidity safe for storage. Don’t skip this step; it’s important!
Leave some headspace: When packing in the tomatoes, leave about 1/2 inch of space at the top. This helps keep the jars from leaking during canning and ensures a good seal.
Check your seals: After the jars cool, press down on the lids to make sure they’ve sealed properly. If any pop back up, pop those jars in the fridge or reprocess them. A good seal is what keeps them safe for storage.

Storage

Refrigeration

If you have any jars that didn’t seal or you’ve cracked one open and still have leftovers, store them in the fridge. A sealed jar of tomatoes can last about a week once it’s been opened, giving you time to enjoy that bright tomato flavor in your favorite recipes. It’s a good idea to label your jars with the date once opened so you know how fresh they are.

Freezing

Thawing

When it's finally time to use those frozen tomatoes, simply move them to the fridge to thaw slowly or place the container in a bowl with a cup of water to speed it up. Once they’re thawed, they’re as ready to use as fresh tomatoes.