Course: Appetizer, Condiments, Side Dish
Cuisine: American, Eastern European
Keyword: canned cherry tomato recipe, canned cherry tomatoes
PREPARATION TIME:
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Ingredients:
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- 5 1/2 lbs cherry tomatoes
- 2 quarts water
- 1 cup white vinegar
- 4 Tbsp kosher or pickling salt
- 6 Tbsp white sugar
- 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
Instructions:
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Remove stems and rinse tomatoes. Set aside.
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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.
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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).
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Add four tablespoons of white vinegar per jar.
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In a medium pot, bring water to a boil, add salt and sugar and stir until both are dissolved.
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Pour the hot brine into jars, leaving 1/2″ head space. Put on lids and tighten finger-tight.
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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.
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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.
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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.
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Refrigerate after opening.
Special Equipment:
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4 quart jars
Notes:
Recommended process time for water-packed Whole or Halved Tomatoes in a boiling-water canner.
