Canned Cherry Tomatoes
This time of the year is when I like to preserve a lot of what I grow in my garden for the winter. Vine ripened tomatoes are so sweet and perfect for preserving into jars later used for soups, sauces, salads, or spreads. Happy canning!
Recipe yield: 4 x 250ml jars
Total time: 1 hour
For the tomatoes:
4 x 250ml Mason Jars
650g Cherry Tomatoes
1/2 tsp Olive Oil
Pinch Kosher Sea Salt
Fill a large stock pot with water, place a wire canning rack on the bottom for the jars to sit on, and bring the water to a boil.
Prepare an ice bath and a small pot of boiling water. Cut the stem end off the tomatoes and boil them in the small pot for 30 second, remove the tomatoes and place them directly into the ice bath. You can now remove the skins of the tomatoes and place them into sterilized jars.
Add the olive oil and salt to the jars and fill each one, about a quarter inch from the top, with boiling water. Seal the jars and lower them carefully into the stock pot, making sure they are completely submerged, and boil for ten minutes. Turn off the heat, remove the jars from the pot and allow to cool. Once the jars have cooled make sure they have sealed and tighten the lids. Store your canned tomatoes in a cool dark place until you're ready to enjoy!