Canning is a popular way to preserve food, especially when you have grown an abundance of vegetables or would like to enjoy certain foods later on in the year. When you can cherry tomatoes, you process and seal them in an air-tight container to prevent bacterial growth. Because tomatoes are so acidic, the USDA’s National Center for Home Food Preservation recommends adding lemon juice or citric acid to each jar of cherry tomatoes to develop the correct pH to help reduce the risk of botulism.
Things You'll Need
- 9 glass canning jars, pint size
- 13 pounds cherry tomatoes
- Large stockpot or boiling water canner
- Bowl of cold water
- Citric acid or lemon bottled juice
- Canning rack
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Wash the cherry tomatoes.
Boil water. Dip the cherry tomatoes in the boiling water for up to 60 seconds, or until the skins split. Then, immediately place the tomatoes in cold water.
Remove the skins from the cherry tomatoes.
Add one quarter tsp. of citric acid or one tbsp. of bottled lemon juice to each jar.
Add one tsp. of salt to each jar.
Fill the jars with the peeled cherry tomatoes. Leave a one-half-inch gap between the tomatoes and the top of the jar.
Place boiling water over the cherry tomatoes. Leave a one-half-inch gap between the tomatoes and the top of the jar. Place the lids on the jars.
Place the jars in the canning rack and into a large stockpot or boiling water canner. Pour water into the pot until the water is two inches above the jars. Remove the jars and let the water come to a boil over high heat.
Carefully lower the jars of cherry tomatoes into water when the water reaches 140-degrees. Cover the pot and allow the cherry tomatoes to boil for at least 40 minutes.
After the jars are done boiling, turn off the heat on the stove and remove the lid from the pot. Let the jars of cherry tomatoes sit in the pot for an additional five minutes.
Carefully remove the jars from the pot. Place them on a towel, an inch apart, and allow them to cool for at least 12 hours at room temperature.