Canning cherry tomatoes offers a fantastic way to preserve the taste of summer and enjoy their vibrant flavor year-round. While the thought of peeling these tiny gems might seem daunting, the good news is: you don’t have to! This guide will walk you through the process of canning cherry tomatoes with the skin on, ensuring a safe and delicious result.
Understanding the Basics of Canning Tomatoes
Before diving into the specifics of cherry tomatoes, it’s crucial to understand the fundamental principles of canning. Canning is a method of preserving food by sealing it in airtight jars and then applying heat to kill microorganisms that cause spoilage. This process creates a vacuum seal, preventing recontamination and extending the shelf life of the food.
Acidity is key to safe canning. Tomatoes are considered a borderline high-acid food, meaning they require careful acidification to ensure safety. This is typically achieved by adding lemon juice or citric acid to each jar. This ensures the pH is low enough to prevent the growth of Clostridium botulinum, the bacteria that causes botulism.
Choosing the Right Canning Method: Water Bath vs. Pressure Canning
There are two primary methods for canning: water bath canning and pressure canning. For tomatoes, water bath canning is generally recommended when the tomatoes are properly acidified. Pressure canning is another option, and is especially effective for less acidic tomatoes.
Water bath canning involves submerging sealed jars in boiling water for a specified amount of time. The high heat destroys harmful microorganisms. Pressure canning, on the other hand, uses a special appliance to create higher temperatures, which is necessary for low-acid foods.
Preparing Your Cherry Tomatoes for Canning
The success of your canning project depends on proper preparation. This includes selecting the right tomatoes, cleaning them thoroughly, and preparing your canning equipment.
Selecting the Best Cherry Tomatoes
Choose ripe, firm cherry tomatoes. Avoid tomatoes that are bruised, damaged, or overripe. The quality of your tomatoes directly affects the quality of the final product. Select tomatoes that are uniformly sized for even heating during the canning process. Smaller tomatoes are usually easier to handle and pack into jars.
Cleaning and Sorting Your Tomatoes
Wash the cherry tomatoes thoroughly under cold running water. Gently rub them to remove any dirt or debris. Inspect each tomato carefully, discarding any that show signs of spoilage or damage. Remove the stems from each tomato.
Preparing Your Jars and Lids
Properly preparing your jars and lids is critical for achieving a good seal. Sterilize your jars by boiling them in water for 10 minutes. This eliminates any potential contaminants. Keep the jars hot until you are ready to fill them.
Wash your canning lids and rings in hot, soapy water. You do not need to boil modern canning lids, but you can simmer them in hot water to soften the sealing compound. Always follow the manufacturer’s instructions for lid preparation.
The Canning Process: Step-by-Step
Now that your tomatoes and equipment are ready, it’s time to start the canning process. Follow these steps carefully to ensure a safe and successful outcome.
Blanching (Optional, but Recommended)
While not strictly necessary, blanching cherry tomatoes can help prevent the skins from splitting during canning. To blanch, bring a large pot of water to a boil. Gently drop the tomatoes into the boiling water for 30-60 seconds, then immediately transfer them to a bowl of ice water to stop the cooking process. This loosens the skins, but you’re not removing them.
Packing the Jars
Pack the cherry tomatoes into the hot, sterilized jars, leaving ½ inch of headspace. Headspace refers to the space between the top of the tomatoes and the lid. This allows for expansion during processing.
Gently press the tomatoes down to remove any air pockets. You can use a non-metallic utensil, like a spatula, to release trapped air bubbles. Don’t overpack the jars, as this can prevent proper sealing.
Adding Acid and Liquid
Before sealing the jars, you must add acid to ensure safety. For water bath canning, add either 1 tablespoon of bottled lemon juice or ¼ teaspoon of citric acid per pint jar. For quart jars, double the amount.
Fill the jars with hot tomato juice, water, or a mixture of both, leaving ½ inch of headspace. Tomato juice will add more flavor to your canned tomatoes.
Sealing the Jars
Wipe the rims of the jars with a clean, damp cloth to remove any food particles. Place the lids on the jars and screw on the bands fingertip-tight. Do not overtighten the bands, as this can prevent the jars from venting properly during processing.
Processing the Jars
Place the filled jars into a canning rack and carefully lower them into a boiling water canner. Ensure the water covers the jars by at least 1 inch. Bring the water to a rolling boil and process the jars for the recommended time, based on your altitude and the size of the jars.
Processing times vary depending on altitude. The following table provides general guidelines. Always consult your local extension office for specific recommendations.
| Altitude | Pint Jars (minutes) | Quart Jars (minutes) |
|---|---|---|
| 0 – 1,000 feet | 85 | 85 |
| 1,001 – 6,000 feet | 90 | 90 |
| Above 6,000 feet | 95 | 95 |
Cooling and Storing the Jars
Once the processing time is complete, turn off the heat and let the jars sit in the canner for 5 minutes before removing them. This helps prevent siphoning, which is the loss of liquid from the jars.
Carefully remove the jars from the canner and place them on a towel-lined surface to cool. Avoid placing hot jars directly on a cold countertop, as this can cause them to crack.
Let the jars cool completely, undisturbed, for 12-24 hours. As the jars cool, you should hear a popping sound, indicating that a vacuum seal has formed.
After the jars have cooled, check the seals by pressing down on the center of each lid. If the lid doesn’t flex, it’s sealed properly. If the lid flexes, the jar is not sealed and should be reprocessed or refrigerated and used immediately.
Remove the bands from the sealed jars and wash the jars to remove any residue. Label the jars with the date and contents. Store the jars in a cool, dark, and dry place. Properly canned cherry tomatoes can be stored for up to one year.
Troubleshooting Common Canning Issues
Canning can sometimes be challenging, and it’s important to be aware of potential issues and how to address them.
Jar Breakage
Jar breakage can occur due to several factors, including using damaged jars, sudden temperature changes, or improper packing. Always inspect your jars for cracks or chips before using them. Avoid placing hot jars on cold surfaces, and ensure that the jars are not overpacked.
Siphoning
Siphoning, or the loss of liquid from the jars during processing, can be caused by fluctuations in temperature or pressure. Ensure that the water in the canner remains at a steady boil throughout the processing time. Also, avoid overcrowding the canner, as this can affect heat distribution.
Seal Failures
Seal failures can be caused by several factors, including dirty jar rims, damaged lids, or improper processing. Ensure that the jar rims are clean before applying the lids. Always use new lids for each canning project, and follow the recommended processing times carefully.
Enhancing the Flavor of Your Canned Cherry Tomatoes
While canned cherry tomatoes are delicious on their own, you can enhance their flavor by adding herbs, spices, or other ingredients to the jars before processing.
Adding Herbs and Spices
Consider adding fresh herbs like basil, oregano, or thyme to the jars before processing. You can also add dried spices such as garlic powder, onion powder, or red pepper flakes. Experiment with different combinations to find your favorite flavor profile.
Creating Flavored Oils
Adding a small amount of flavored oil to each jar can enhance the flavor of your canned tomatoes. Infuse olive oil with garlic, herbs, or chili peppers for a unique and delicious addition. Be careful not to add too much oil, as this can affect the sealing process.
Adding Other Vegetables
You can also add other vegetables to your canned cherry tomatoes, such as onions, peppers, or garlic. These additions can create a more complex and flavorful product. Ensure that any added vegetables are fresh and of good quality.
Canning cherry tomatoes with the skin on is a simple and rewarding way to preserve the taste of summer. By following these guidelines and taking the necessary precautions, you can enjoy delicious, homemade canned cherry tomatoes year-round. Remember to always prioritize safety and follow tested recipes to ensure a safe and successful canning experience. Happy canning!
Why should I leave the skin on my cherry tomatoes when canning them?
Leaving the skin on cherry tomatoes during canning offers several benefits. First, it significantly reduces preparation time. Peeling small cherry tomatoes is a tedious and time-consuming process that can easily be avoided. Secondly, the skins contain valuable nutrients and fiber, which are retained in the final canned product, enhancing its nutritional value.
Furthermore, the skins help the tomatoes maintain their shape during the canning process. Removing the skins can cause the tomatoes to become mushy and break down, resulting in a less appealing texture. Keeping the skins intact helps the tomatoes retain their firm, round shape, leading to a more visually appealing and palatable final product.
What are the safety considerations when canning cherry tomatoes with the skin on?
Safety is paramount when canning any type of tomato, including cherry tomatoes with the skin on. Tomatoes are considered a low-acid food, meaning they require added acid to safely prevent the growth of Clostridium botulinum, the bacteria that causes botulism. Always add bottled lemon juice or citric acid to each jar, following approved canning recipes and guidelines, to ensure a safe acidity level.
It’s crucial to process cherry tomatoes in a boiling water bath canner for the recommended time specified in a tested recipe. Insufficient processing time can result in unsafe canned goods. Ensure your jars are properly sealed after processing; a properly sealed jar will have a concave lid that does not flex when pressed. Always check for signs of spoilage, such as bulging lids or unusual odors, before consuming any home-canned goods.
What type of cherry tomatoes are best for canning with the skin on?
Firm, ripe cherry tomatoes are ideal for canning with the skin on. Look for varieties that hold their shape well during cooking, such as Juliet, Sun Gold (though these can be softer), or Black Cherry tomatoes. Avoid using overripe or bruised tomatoes, as these can compromise the quality and safety of your canned product.
Ideally, choose tomatoes that are uniform in size for even processing. Variations in size can lead to some tomatoes being under-processed while others are over-processed, potentially affecting their safety and texture. Using tomatoes of similar size ensures consistent heat penetration and results in a more uniform final product.
How do I prevent the skins from splitting during the canning process?
While some skin splitting is normal, there are steps you can take to minimize it. The key is to avoid drastic temperature changes. Gently heat the tomatoes during preparation, gradually increasing the heat rather than starting with a high heat setting. You can accomplish this by blanching them briefly in hot water before adding them to the jars.
Adding a small amount of calcium chloride (often sold as Pickle Crisp) to each jar can also help to firm up the skins and reduce splitting. Follow the manufacturer’s instructions for the correct amount to use. Additionally, avoid over-packing the jars, as this can put excessive pressure on the tomatoes and lead to skin splitting during processing.
Can I add herbs and spices when canning cherry tomatoes with the skin on?
Yes, you can certainly add herbs and spices to your canned cherry tomatoes to enhance their flavor. Popular choices include basil, oregano, garlic, rosemary, and thyme. Add dried herbs directly to the jars before adding the tomatoes. For fresh herbs, consider adding them at the end of the cooking process if you are hot-packing to retain their flavor and color.
When adding garlic, be cautious about the amount. As with all canning, it’s essential to follow a tested recipe or add lemon juice to ensure sufficient acidity. Adding too much garlic can lower the acidity of the jar, making it unsafe for canning. Use recipes that are tested for added herbs and spices to ensure safe and flavorful canned tomatoes.
What’s the difference between hot-packing and raw-packing cherry tomatoes for canning?
Hot-packing involves cooking the cherry tomatoes before placing them into the jars. This reduces the air in the tomatoes, which helps create a stronger vacuum seal and prevents floating. Hot-packing also tends to result in a more flavorful end product, as the tomatoes have already started to break down and release their juices.
Raw-packing, on the other hand, involves placing the raw cherry tomatoes directly into the jars and then covering them with boiling water or tomato juice. While raw-packing is quicker, it can result in more floating and a less flavorful product. Over time, raw-packed tomatoes may shrink in the jars, leaving more headspace, though this does not necessarily indicate spoilage. Choose the method that best suits your time constraints and desired end result.
How long will canned cherry tomatoes with the skin on last?
Properly canned cherry tomatoes with the skin on have a shelf life of at least one year, and can often last longer if stored correctly. For optimal quality and flavor, it is best to use them within 18 months. Always store canned goods in a cool, dark, and dry place to prevent spoilage and maintain their quality.
Before using any home-canned product, always inspect the jars for signs of spoilage, such as bulging lids, leaks, or unusual odors. If you notice any of these signs, discard the jar without tasting the contents. Properly processed and stored canned goods are safe to consume, but vigilance is key to ensuring food safety.