Canned Cherry Tomatoes

5 from 1 vote

Preserve whole cherry tomatoes using the NCHFP water bath canning method. These sweet, whole tomatoes are perfect for pasta, toast, curries, and anywhere you'd use fresh cherry tomatoes.

Prep Time45

Cook Time5

Canning Time45

Total Time1 35

Course: Tomato Canning

Cuisine: American

Keyword: cherry tomato canning recipe

Servings: servings, makes 9 pints

Equipment

Water Bath Canner
Canning Jars, Lids and Bands
Jar lifter
Large Pot for Blanching

Ingredients

13 pounds cherry tomatoes firm ripe, any variety (Sun Gold, grape, yellow pear, etc.)
9 Tbsp bottled lemon juice 1 tablespoons per pint, OR use 1/4 tsp citric acid per pint
4 1/2 tsp canning salt optional, 1/2 teaspoon per pint

Instructions

Fill your water bath canner and bring to a boil. Wash jars in hot soapy water and keep warm. Prepare lids according to manufacturer's instructions.
Bring a large pot of water to a simmer. Prepare a bowl of ice water (or cold well water) beside it.
Working in small batches, drop cherry tomatoes into simmering water for 5 to 10 seconds, just until the skins start to split. Transfer immediately to ice water. Slip off skins with a gentle pinch and discard any cores or damaged portions.
For hot pack: Place peeled tomatoes in a large pot, add enough water to cover, and boil gently for 5 minutes. For raw pack: Keep peeled tomatoes aside and bring a separate pot of water to a boil.
Add 2 tablespoons bottled lemon juice OR 1/2 teaspoon citric acid to each hot quart jar (1 tablespoon lemon juice or 1/4 teaspoon citric acid per pint). Add 1 teaspoon salt per quart if desired.
Pack tomatoes into jars, leaving 1/2 inch headspace. Cover with hot cooking liquid (hot pack) or boiling water (raw pack), maintaining 1/2 inch headspace. Remove air bubbles and adjust headspace if needed.
Wipe jar rims with a clean, damp cloth. Center lids on jars and apply bands fingertip-tight.
Place jars in water bath canner, ensuring they're covered by 1 to 2 inches of water. Bring to a rolling boil and process for the time appropriate to your altitude (see notes). When done, turn off heat and let jars sit 5 minutes before removing.
Place jars on a towel-lined counter and let cool undisturbed for 12 to 24 hours. Check seals, remove bands, and store in a cool, dark place for up to 18 months.

Notes

This recipe follows NCHFP guidelines for whole tomatoes packed in water. Cherry tomatoes peel much more easily than regular slicing tomatoes because of their thin skins. The quick blanch during peeling pre-cooks them slightly, which helps them hold their shape during processing.

Choosing Tomatoes

Use only firm ripe cherry tomatoes. Soft, cracked, or overripe tomatoes will fall apart during processing. Sort those out for sauce, salsa, or tomato juice instead.

Acidification

Acidification is required for all tomato canning. Use bottled lemon juice (not fresh) or citric acid. Per quart: 2 tablespoons lemon juice OR 1/2 teaspoon citric acid. Per pint: 1 tablespoon lemon juice OR 1/4 teaspoon citric acid.

Altitude Adjustments (Pints)

0 to 1,000 feet: 40 minutes
1,001 to 3,000 feet: 45 minutes
3,001 to 6,000 feet: 50 minutes
Above 6,000 feet: 55 minutes

Altitude Adjustments (Quarts)

0 to 1,000 feet: 45 minutes
1,001 to 3,000 feet: 50 minutes
3,001 to 6,000 feet: 55 minutes
Above 6,000 feet: 60 minutes

Nutrition