How to bottle cherry tomatoes?

Canned cherry tomato recipes enable you to broaden your usage of fresh tomatoes while also enabling you to personalize your home canning by selecting the ingredients and tastes for each batch. 

What Are Cherry Tomatoes?

Cherry tomatoes are little, scarlet tomatoes that are round or oval in form. These smaller fruits, which are a genetic cross between garden tomatoes and wild currant tomatoes, may be as little as a grape and as big as a golf ball. Cherry tomatoes are available in a variety of hues, ranging from yellow and orange to red and plum. These tomato plants are easy to grow in your garden and can be cultivated for cooking in a pasta sauce with spices and garlic cloves, dicing for salsa with jalapeños and onions, or tossing with olive oil, vinegar, and other vegetables for a light salad.

How to Raw Pack Cherry Tomatoes

Can cherry tomatoes using the raw pack method to flavor them with specific ingredients and extend their shelf life. To raw pack your fruits, follow these steps:

  1. 1. Purchase fresh tomatoes It might be difficult to determine freshness if you are not choosing cherry tomatoes. Avoid tomatoes that are mushy, charred, or blemished. Determine how many you require—usually, a pint jar may hold twenty-five cherry tomatoes. When you bring your tomatoes home, do not refrigerate them; keep them at room temperature and preserve them within a few days.
  2. 2. Wash your cherry tomatoes Rinse your cherry tomatoes in cold water gently. You may rinse them with a colander or by hand. After that, lay it on a paper towel to dry.
  3. 3. Scrub your canning jars, rims, and lids Put your pint or quart jars, together with their rims and lids, in the dishwasher, or sterilize in boiling water before hand washing with hot soapy water.
  4. 4. Prepare a large pot of boiling water . The huge saucepan will heat the water used to fill your cans. Estimate a cup of water for each pint jar or one-and-a-half cups for each quart. Bring to a boil, then reduce to a simmer.
  5. 5. Prepare a water bath canner . For effective water bath canning, fill in enough water so that your jars will be covered by an inch or two when submerged. Bring the water to a boil before reducing to a simmer.
  6. 6. Pack your tomatoes . Once your jars are clean and dry, add your whole cherry tomatoes to the jars, packing in tightly. Red, orange, and yellow cherry tomatoes may be combined. Mixing several types might result in a more diversified and colorful jar.
  7. 7. Add in lemon juice A spoonful of lemon juice (two teaspoons for quarts) helps keep the tomatoes fresh and vivid. You can also add in other ingredients, such as hot pepper flakes, a dash of kosher salt, some pepper, or a garlic clove to flavor your canned goods.
  8. 8. Fill with water Fill your canning jars with simmering water using a ladle, leaving an inch headroom at the top. Slowly rub a fork or chopsticks along the inside of the jar to get rid of air bubbles, or tap the jar gently on the kitchen counter. Cover the heated jars with clean lids, twisting on the bands until tight.
  9. 9. Process the cans Using tongs, place your cans in the water bath. Bring the water back to a boil, then cover with a lid and start your timer. Processing time will vary based on the size of the containers: pints will need forty minutes, and quarts will need forty-five.
  10. 10. Remove the jars After the timer goes off, turn the canner off and remove it from the heat. Let your jars to remain in the water for five minutes before removing them with tongs from the canner. Let them to dry and sit on a towel on your counter for 24 hours. Check the seals the following day to ensure they are still tight.
  11. 11. Store for up to a year Mark your jars with an expiry date (one year from the date of canning) and store them in a cool, dry location.

How to Hot Pack Cherry Tomatoes

To preserve cherry tomatoes using the hot pack technique, which enables you to put more cherries into each jar, follow these step-by-step instructions:

  1. 1. Prepare a water bath canner . Fill your water bath with water and bring to a boil. Then reduce to a simmer.
  2. 2. Clean your jars To clean your jars, place them in a boiling water bath, scrub them well with soap and hot water, or put the jars and lids through the dishwasher.
  3. 3. Boil the cherry tomatoes . Rinse your tomatoes gently, then place them whole in a big pan. Add water in a five-to-one ratio—one cup of water for every five cups of tomatoes. Raise the heat and bring to a boil, letting the tomatoes boil in the water for five minutes.
  4. 4. Pack the jar . Scoop your tomatoes and the juice into your jars, leaving an inch of headspace. Add a tablespoon of lemon juice and half a teaspoon of salt for pints. Add two tablespoons lemon juice and a teaspoon salt to each quart. Stir gently.
  5. 5. Remove air bubbles . Use a straw or fork to scrape the sides of the jar to remove pockets of air. Twist the jar’s lid and rim together until finger tight.
  6. 6. Process your jars . Place your jars into the canner, bring your water bath back to a boil, and then cover the canner. Pints will process for thirty-five minutes and quarts for forty.
  7. 7. Let the jars cool After the procedure is complete, turn off the heat and remove the canner from the burner. Let the jars to rest for five minutes before removing them from the canner with the jar lifer. Place them on a hot plate or cloth on your counter and leave them unopened for a full day.
  8. 8. Check the jar seals The next day, push the middle of each lid. There should be no movement, indicating that the can lid has been completely shut. Keep the jars in the pantry for up to a year or eighteen months.

3 Ways to Use Canned Cherry Tomatoes

There are several canning recipes for cherry tomatoes to make stews, sauces, and appetizers. Consider the following use for canned tomatoes:

  1. 1. Stews Cherry tomatoes may be used to a variety of soups and stews. Mix them into a tomato soup, or slice them in half and add them to the solid ingredients of a vegetable soup.
  2. 2. Pasta sauce Tomato sauce may benefit from canned and then roasted tomatoes. Use a mix of cherry tomatoes alongside garlic, canned whole tomatoes, basil, and a combination of spices, heating them together over low heat in a saucepan for a few hours to extract flavors and let the ingredients meld together.
  3. 3. Bruschetta Canning cherry tomatoes allows them to absorb the acidic qualities (such as apple cider vinegar or citric acid) that are essential in many Italian bruschetta recipes. Slice the canned cherry tomatoes and combine them with other chopped ingredients like basil, red onions, and grape tomatoes, as well as olive oil and balsamic vinegar. For a snack or appetizer, toast a cut baguette and spread the bruschetta mixture on top.

Related Questions

  • What is the best way to preserve cherry tomatoes?

    Sun dried tomatoes are an excellent technique to store cherry tomatoes for later use. If you live in a dry, sunny area, you can place cherry tomato halves on baking sheets in the sun, and simply let them dry out naturally.

  • Can you put cherry tomatoes in a Mason jar?

    Jars: Your cherry tomatoes can be canned in either pint or quart canning jars. I like to use normal mouth canning jars since the “shoulders” on the jars assist to hold the tomatoes in place and prevent them from floating. Before usage, make certain that your jars have been rinsed and are clean.

  • Can cherry tomatoes be canned with skins on?

    Preparing Cherry Tomatoes For Canning
    You don’t have to chop them up or peel the skins off. You may, though, if you like or depending on how you want to utilize them. As an additional preparation step, be sure to clean and sterilize the jars, and also get the water boiling in your canner or pot before getting started.

  • What can I do with overabundance of cherry tomatoes?

    1. Cook them! One of my favorite ways to enjoy cherry tomatoes is by baking them in focaccia. …
    2. Confit them! …
    3. Enjoy them fresh! …
    4. Bake them into a tart! …
    5. How about a Galette? …
    6. Pickle them! …
    7. Make jam with them! …
    8. Roast and turn them into sauce (for preservation)!

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