Canning cherry tomatoes in two ways: Raw pack and Hot pack
PREP TIME: 10 minutes // COOK TIME: 5 minutes // PROCESSING TIME: 40 minutes
Source: https://ladyleeshome.com/wp-json/mv-create/v1/creations/154/print
Ingredients
·
Cherry tomatoes
·
Bottled lemon juice or Citric acid
·
Non-iodized salt (optional)
·
Boiling hot water
Instructions
Prepping
1.
Before you start prepping your tomatoes for canning, go ahead and fill
your water bath canner with enough water to cover the jars that you are going
to use by about an inch.
2.
Set it on the stovetop, cover the canner and bring the water to a boil.
3.
Wash your jars, lids, and bands in hot water and soap. There is no need
to sanitize them, they just need to be clean.
Raw pack
1.
Wash your tomatoes well in cold water. Pack the jars tight but make sure
to leave about an inch of headspace.
2.
To each pint jar, add 1/4 teaspoon of citric acid, or 1
tablespoon of bottled lemon juice. If you choose to add salt, add 1/2 teaspoon
of salt to each pint jar.
3.
To each quart jar, add 1/2 teaspoon of citric acid or 2
tablespoons of bottled lemon juice. If you choose to add salt, add 1 teaspoon
of salt to each quart jar.
4.
Add boiling water to each jar leaving 1/2 inch of headspace.
5.
Use the bubble remover to scrape the inside of the jar and remove air
bubbles.
6.
Use a damp paper towel to clean the rim of the jar. Center the lid and
close the jar with the band finger tight.
7.
Your raw pack cherry tomatoes are ready for processing in the water bath
canner.
Hot pack
1.
Wash the tomatoes well and add them to a pan with a little bit of water.
Note: For five cups of small cherry tomatoes, I added
one cup of water (just to give you an idea).
2.
Set the pan on the stovetop and turn the heat to medium-high.
3.
Bring the tomatoes to a boil and let boil for five minutes before
turning the heat off.
4.
Use the canning funnel and a large spoon to scoop the hot tomatoes and
their juice into the jars. Make sure to leave 1/2 inch of headspace.
5.
To each pint jar, add 1/4 teaspoon of citric acid, or 1
tablespoon of bottled lemon juice. If you choose to add salt, add 1/2 teaspoon
of salt to each pint jar.
6.
To each quart jar, add 1/2 teaspoon of citric acid or 2
tablespoons of bottled lemon juice. If you choose to add salt, add 1/2 teaspoon
of salt to each pint jar or 1 teaspoon of salt to each quart jar.
7.
Use the bubble remover to scrape the inside of the jar and remove air
bubbles.
8.
Then use a damp paper towel to clean the rim of the jar. Center the lid
and close the jar with the band finger tight. Your hot pack cherry tomatoes are
ready for processing in the water bath canner.
Processing
1.
Set the jars of cherry tomatoes on the rack of the water bath canner.
2.
Lower the rack to the boiling water, cover the canner, and process pint
jars for 35 minutes, and quart jars for 40 minutes, in the boiling
water.
Note: Remember to adjust processing time according
to the table in the notes if you live above 1000 feet in elevation.
3.
Once processing time is over, turn the heat off and uncover the canner.
4.
Let the jars rest in the hot water for five minutes before removing
them. Use the jar lifter to remove the jars from the canner and set them on a
kitchen towel on the kitchen counter to cool overnight.
5.
Once your jars have cooled completely check that they are all sealed
before storing them.
6.
Wipe the jars and remove the band since it usually rusts over time and
makes it hard to open the jar later.
7.
Store your jars of canned cherry tomatoes in a dark and cool place like
a pantry for up to 18 months.
Notes
To
give you an idea, I was able to pack a cup and a half of tomatoes in each pint jar in the cold pack method or two and a half cups
of cooked tomatoes in a pint jar in the hot pack method. The advantage of the
hot pack method is that you can pack more tomatoes in each jar.
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