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 sweet and perfect for preserving into jars later used for soups, sauces, salads, or spreads. Happy canning!
Recipe yield: 4 x 8oz mason jars
Total time: 1 hour
For the tomatoes:
4 x 8 oz mason jars
650g cherry tomatoes
1/2 tsp olive oil
pinch kosher sea salt
Fill a large stockpot 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 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 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.
Place the seal on the jars and add them into the stockpot, making sure they are completely submerged.
Bring the pot to a boil and boil the jars for 10 minutes.
Turn off the heat, remove the jars from the pot and allow them to cool.
Once the jars have cooled tighten the seals and store your canned tomatoes in a cool dark place.