Pickled Cherry Tomatoes for Canning, Plus More Cherry Tomato Ideas

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This recipe for pickled cherry tomatoes came about as a way of preserving the huge harvest of cherry tomatoes we had last year. The cherry tomatoes and an assortment of vegetables are cold packed and covered in hot brine. Vinegar lowers the pH, making it safe for water bath canning. Added salt and sugar tie up free water, inhibiting bacteria growth. Our neighbor (who loves pickled foods) can eat a whole jar in one sitting.

Pickled Cherry Tomatoes Recipe

Ingredients

• 8 cups cherry tomatoes
• 2 cups celery, coarsely chopped
• 4 cups onion, coarsely chopped
• 2 cups sweet pepper, coarsely chopped
• 1 cups cucamelon, optional
• 6-7 cloves garlic (one per jar)
• 6-7 heads of dill (one per jar)
• 9 tablespoons canning salt
• 7 cups water
• 6 cups vinegar
• 1 1/2 cup sugar

Directions

Prepare vegetables, water bath canner, jars and lids. I kept my veggie piles separate so I could make sure to get some of each veggie in every jar.

In large saucepot, combine salt, water, vinegar and sugar and bring to a boil. Pack vegetables into hot jars, leaving 1/4 inch headspace. Add one head of dill and one garlic clove to each jar.

Ladle hot liquid over vegetables, leaving 1/4 inch headspace. Remove air bubbles and double check headspace. Wipe rims and cover with two piece caps. Process for 15 minutes in a boiling water bath canner.

Remove to a towel on the counter to cool for 8-12 hours. Remove rings and check seals. Store any unsealed jars in the refrigerator and use within a month. Label jars and store in a cool, dry location out of direct light. Best if used within 12-18 months.

What to Do with Cherry Tomatoes

I grow a few different types of cherry tomatoes each year because I enjoy the different flavors and colors. Of course, we can only eat so many fresh tomatoes. I share some with friends and family, but we also use them in cooking and canning. Although they don't work so well for home canned salsa, they can be added to spaghetti sauce and home canned tomato soup.

Cherry tomatoes can also be dehydrated and freeze dried. (They keep their color amazingly well during freeze drying, as you can see in the bottom photo of this post.)

Cherry tomatoes are great for stuffing as appetizers or snacks. Simply slice off a bit of the top of the tomato and a sliver from the bottom (so it sits flat). Tip upside-down and squeeze gently to remove seeds and juice. Stuff with the filling of your choice, such as:

• Guacamole
• Tuna salad
• chicken salad
• Bacon bits crumbled into cream cheese
• Spinach dip (featured in Never Buy Bread Again)
• Smoked Oysters

Instead of eating the cherry tomatoes fresh, you can also saute them gently in the oil of your choice until the skins begin to wrinkle. Finish with a sprinkle of salt and the herbs of your choice. Add minced garlic and onion while cooking, if desired.

For even more ideas, check out the book “Too Many Tomatoes, Squash, Beans, and Other Good Things: A Cookbook for When Your Garden Explodes“.

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Pickled Cherry Tomatoes

This easy recipe for pickled cherry tomatoes combines tomatoes with other garden veggies for long term storage.

• Author: Laurie Neverman
• Yield: 7 quarts

Ingredients

• 8 cups cherry tomatoes
• 2 cups celery, coarsely chopped
• 4 cups onion, coarsely chopped
• 2 cups sweet pepper, coarsely chopped
• 1 cups cucamelon, optional
• 6-7 cloves garlic (one per jar)
• 6-7 heads of dill (one per jar)
• 6 tablespoons canning salt
• 4 1/2 cups water
• 4 cups vinegar
• 1 cup sugar

Instructions

Prepare vegetables, water bath canner, jars and lids. I kept my veggie piles separate so I could make sure to get some of each veggie in every jar.

In large saucepot, combine salt, water, vinegar and sugar and bring to a boil. Pack vegetables into hot jars, leaving 1/4 inch headspace. Add one head of dill and one garlic clove to each jar.

Ladle hot liquid over vegetables, leaving 1/4 inch headspace. Remove air bubbles and double check headspace. Wipe rims and cover with two piece caps. Process for 15 minutes in a boiling water bath canner.

Remove to a towel on the counter to cool for 8-12 hours. Remove rings and check seals. Store any unsealed jars in the refrigerator and use within a month. Label jars and store in a cool, dry location out of direct light. Best if used within 12-18 months.

More Pickling Recipes

• Betty's No Can Dill Pickles
• Pickled Dilly Beans with Garlic and Cayenne Pepper
• Gram Irene's Pickled Beets

The post Pickled Cherry Tomatoes for Canning, Plus More Cherry Tomato Ideas appeared first on Common Sense Homesteading.

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