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!
Sterilize the mason jars by boiling them for 10 minutes before use. Only use new seals, the bands are reusable.
Mason jars, new seals, and bands
Wire canning rack
Yield: 4 x 8oz mason jars
Preparation time: 1 hour
4 x 8 oz mason jars
1½ lbs cherry tomatoes
½ tsp olive oil
Pinch of salt
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.