Canned Cherry Tomatoes

Course: Appetizer, Condiments, Side Dish

Cuisine: American, Eastern European

Keyword: canned cherry tomato recipe, canned cherry tomatoes

Prep Time: 45

Cook Time: 15

Total Time: 1

Calories:

Author: Victor

Yield: Four 1-quart jars

5 1/2 lbs cherry tomatoes
2 quarts water
4 Tbsp kosher or pickling salt
6 Tbsp white sugar
16 Tbsp white vinegar
8 cloves garlic peeled and rinsed
4 small shallots peeled and rinsed
8 bay leaves
8 tsp black peppercorns
about two-three leaves/twigs of fresh herbs per jar: dill, cilantro, parsley, basil, sage, oregano. rinsed well
Jalapeno slices rinsed well; optional; to taste

Remove stems and rinse tomatoes. Set aside.
Sterilize four 1-quart jars and lids if using the boiling-water canner method. Otherwise, jars and lids need to be clean but don't have to be sterilized.
Fill the jars with tomatoes, packing them tightly, leaving about a 1-inch headspace, but without damaging them. As you fill the jars with tomatoes, add garlic, bay leaves, shallots, and peppercorns. Also, throw in a few leaves/twigs of herbs of your choosing and jalapeno slices (only if you want to add some heat).
Add four tablespoons of white vinegar per jar.
In a medium pot, bring water to a boil, add salt and sugar and stir until both are dissolved.
Pour the hot brine into jars, leaving 1/2" headspace. Put on lids and tighten finger-tight.
Process jars according to the chosen method specified in the post and the notes to the recipe. My preferred method is the weighted-gauge pressure canner method. As my elevation is below 1,000 feet, I process my cherry tomatoes for 15 minutes at 5 lbs pressure.
If using a pressure canner, let the pressure canner de-pressurize on its own. Using a jar lifter, transfer jars to tray lined with paper towels and let cool to room temperature.
Store in a cool, dry place for up to a year or longer. Canned fruit and vegetables may start slowly losing their freshness after a year but will still taste good and will be safe to eat.
Refrigerate after opening.

Recommended process time for water-packed Whole or Halved Tomatoes in a boiling-water canner.

Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 3,000 ft	3,001 - 6,000 ft	Above 6,000 ft
Hot & Raw	Pints	40 min	45 min	50 min	55 min
Hot & Raw	Quarts	45 min	50 min	55 min	60 min

Recommended process time for water-packed Whole or Halved Tomatoes in a dial-gauge pressure canner.

Style of Pack	Jar Size	Process Time	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Hot & Raw	Pints or Quarts	15 min	6 lb	7 lb	8 lb	9 lb
Hot & Raw	Pints or Quarts	10 min	11 lb	12 lb	13 lb	14 lb

Recommended process time for water-packed Whole or Halved Tomatoes in a weighted-gauge pressure canner.

Style of Pack	Jar Size	Process Time	0 - 1,000 ft	Above 1,000 ft
Hot & Raw	Pints or Quarts	15 min	5 lb	10 lb
Hot & Raw	Pints or Quarts	10 min	10 lb	15 lb
Hot & Raw	Pints or Quarts	1 min	15 lb	Not recommended

Source: National Center for Home Food Preservation - Selecting, Preparing and Canning Tomatoes