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.
Yield: 1 Jar
Equipment
- Large Pot
- Jar lifters: you can do this without (I have) but I really don’t recommend it
- Kitchen towel
Materials
- Cherry tomatoes
- Basil
- Salt
- Filtered water
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.
Video
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.