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Canned Cherry Tomatoes

This time of the year is when I like to preserve the bounty of my garden so it may be enjoyed throughout the winter months. Vine-ripened tomatoes are sweet and perfect for preserving in jars to later use for soups, sauces, salads, or spreads. Happy canning!


Chef notes:

Sterilize the mason jars by boiling them for 10 minutes before use. Only use new seals, the bands are reusable.


Specialty equipment:

Mason jars, new seals, and bands

Wire canning rack

Canning lifter


Yield: 4 x 8oz mason jars

Preparation time: 1 hour


Tomatoes

4 x 8 oz mason jars

1½ lbs cherry tomatoes

½ tsp olive oil

Pinch of salt

Water

  • Fill a large stockpot with water and place a wire canning rack on the bottom for the jars to sit on.

  • Prepare an ice bath and a separate small pot of boiling water.

  • Cut the stem end off the tomatoes and drop them into the boiling water for 30 seconds.

  • Remove the tomatoes and place them directly into the ice bath. You can now remove the skins of the tomatoes. Discard the skins.

  • Add the tomatoes to 4, sterilized mason jars.

  • Add the olive oil and salt to the jars and fill each one, about a quarter-inch from the top, with water.

  • Place the seals on the jars, and the bands, and add them into the pot on the wire rack making sure they are completely submerged.

  • Bring the pot to a boil and boil the jars for 20 minutes.

  • Turn off the heat, remove the jars with a canning lifter from the pot and allow them to cool.

  • Once the jars have cooled tighten the bands as they may have become loose and store your canned tomatoes in a cool dark place for up to a year.

©chefalisonbiebs

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