How to Can Cherry Tomatoes at Home: Step-by-Step Guide

Canning cherry tomatoes is an excellent way to preserve a summer harvest of Sun Golds, grape tomatoes, or any small tomato variety from your garden. Instead of turning them into sauce, canning whole cherry tomatoes preserves their shape, sweetness, and that satisfying pop when you bite into one.

The result is a versatile pantry staple that tastes like summer — ready to add to pasta, pile onto toast, or warm gently into a curry.

This method follows NCHFP guidelines for whole tomatoes packed in water, with a shorter blanch time because cherry tomatoes have thin skins. A quick 5 to 10 second dip in simmering water is enough for the skins to start splitting. That brief blanch also gently pre-cooks the fruit, releasing trapped air and helping the tomatoes keep their shape during processing.

If you have a surplus, consider pickling some for a tangy snack or cooking extras down into sauce to freeze or can. Cherry tomatoes also work well for making tomato juice.

Flavor depends on the variety: yellow pear tomatoes are mild and citrusy, Sun Golds are intensely fruity, and red grape tomatoes offer a more classic tomato taste. All can be canned the same way.

Notes from My Kitchen

This summer I harvested a 5-gallon bucket of Sun Golds and sorted them before canning. Soft or split fruits went to sauce, and the firm ripe ones were canned whole. I was surprised at how well they held together — the quick blanch during peeling pre-cooks them just enough to survive the canning process without turning to mush.

We use these jars mostly in Thai curries, added at the end so the tomatoes warm through without breaking down. They’re also delicious piled on toast with olive oil and salt for an easy meal.

Ingredients

You need very few ingredients; the tomatoes do most of the work.

• Cherry tomatoes: Any firm, ripe variety (Sun Gold, grape, yellow pear, etc.). Avoid cracked, split, or soft fruit. Plan about 3 lb per quart (roughly 13 lb for 9 pints or 21 lb for 7 quarts).
• Bottled lemon juice or citric acid: Required for safe acidification. Use 2 tbsp bottled lemon juice or 1/2 tsp citric acid per quart; 1 tbsp lemon juice or 1/4 tsp citric acid per pint. Do not use fresh-squeezed lemon juice.
• Salt (optional): For flavor: 1 tsp per quart or 1/2 tsp per pint. Use canning salt or table salt.
• Water: For blanching, jar fill liquid (hot or raw pack), and the water bath canner.

Step by Step Instructions

Peeling is required for safe canned tomatoes, and once peeled the rest moves quickly.

Prepare Your Equipment

Fill the water bath canner and begin heating so it reaches a full boil when you’re ready to process. Wash and keep jars warm; prepare lids per the manufacturer.

Blanch and Peel the Tomatoes

Set up a blanching station with a pot of simmering water and a bowl of ice water. In small batches, dip tomatoes 5–10 seconds until skins start to split, then transfer to ice water. Skins will slip off with a gentle pinch. Discard cores or damaged portions revealed after blanching.

Choose Your Pack Method

You can use raw pack (pack peeled raw tomatoes into hot jars and cover with boiling water) or hot pack (boil peeled tomatoes gently 5 minutes, then pack with hot cooking liquid). Hot pack reduces air and often yields better appearance, but the quick blanch makes raw pack acceptable for cherry tomatoes. The author prefers raw pack.

Fill the Jars

Add acidifier to each hot jar first (2 tbsp bottled lemon juice or 1/2 tsp citric acid per quart; half for pints). Add salt if using. Pack tomatoes leaving 1/2 inch headspace and cover with hot liquid. Remove air bubbles, wipe rims, center lids, and apply bands fingertip-tight.

Canning Cherry Tomatoes

Place filled jars in the canner and ensure they are covered by at least 1–2 inches of water. Bring to a rolling boil. Process pints for 40 minutes and quarts for 45 minutes at sea level; increase processing time for higher altitudes as noted below. When finished, turn off heat and let jars sit in the canner for 5 minutes before removing.

Cool jars on a towel-lined counter, undisturbed, for 12–24 hours. Check seals, remove bands, and store sealed jars in a cool, dark place.

Serving Ideas

Canned cherry tomatoes are versatile. Their sweet concentrated flavor and intact shape work anywhere fresh cherry tomatoes would, with the convenience of being ready from the jar.

• Quick pasta topper: Warm a jar with garlic, olive oil, and basil, then toss with pasta and parmesan.
• Toast or bruschetta: Pile warmed tomatoes on crusty bread with olive oil and flaky salt.
• Thai curries: Add drained tomatoes at the end to warm through without turning to sauce.
• Shakshuka or baked eggs: Use as a sweeter, simpler base for baked eggs.
• Grain bowls and salads: Add drained tomatoes to warm bowls or salads for a summer burst year-round.

Canning Cherry Tomatoes FAQs

Tomato Canning Recipes

50+ Tomato Canning Recipes

Tomato canning is one of the best ways to turn summer abundance into a pantry full of convenience and flavor.

No ratings yet

Canned Cherry Tomatoes

Preserve whole cherry tomatoes using the NCHFP water bath canning method. These sweet, whole tomatoes are perfect for pasta, toast, curries, and anywhere you’d use fresh cherry tomatoes.

Prep: 45 mins

Cook: 5 mins

Canning Time: 45 mins

Total: 1 hr 35 mins

Equipment

• Water bath canner
• Canning jars, lids and bands
• Jar lifter
• Large pot for blanching

Ingredients

• 13 pounds cherry tomatoes, firm ripe (approx. yield for 9 pints)
• 9 Tbsp bottled lemon juice (1 Tbsp per pint) OR 1/4 tsp citric acid per pint
• 4 1/2 tsp canning salt (optional, 1/2 tsp per pint)

Instructions

• Fill the water bath canner and bring to a boil. Wash jars and keep them warm; prepare lids per manufacturer instructions.
• Bring a large pot of water to a simmer and prepare a bowl of ice water.
• Working in small batches, dip tomatoes 5–10 seconds until skins split, then transfer to ice water. Slip off skins and discard any cores or damaged pieces.
• For hot pack: boil peeled tomatoes gently 5 minutes in a pot with enough water to cover. For raw pack: keep peeled tomatoes aside and bring a separate pot to a boil for filling jars.
• Add 2 tbsp bottled lemon juice or 1/2 tsp citric acid to each quart jar (1 tbsp lemon juice or 1/4 tsp citric acid per pint). Add salt if desired.
• Pack tomatoes into jars, leaving 1/2 inch headspace. Cover with hot cooking liquid (hot pack) or boiling water (raw pack). Remove air bubbles and adjust headspace as needed.
• Wipe rims, center lids, and apply bands fingertip-tight. Place jars in the canner, ensure 1–2 inches of water covers them, bring to a rolling boil, and process for the time appropriate to your altitude.
• When processing is complete, turn off heat and let jars sit 5 minutes before removing. Cool 12–24 hours, check seals, remove bands, and store in a cool, dark place up to 18 months.

Notes

This recipe follows NCHFP guidelines for whole tomatoes packed in water. Cherry tomatoes peel easily thanks to their thin skins, and the blanch helps them hold shape during processing.

Choosing Tomatoes

Use only firm ripe tomatoes. Sort out soft, cracked, or overripe fruit for sauce or juice.

Acidification

Per quart: 2 tbsp bottled lemon juice OR 1/2 tsp citric acid. Per pint: 1 tbsp bottled lemon juice OR 1/4 tsp citric acid.

Altitude Adjustments (Pints)

• 0–1,000 ft: 40 minutes
• 1,001–3,000 ft: 45 minutes
• 3,001–6,000 ft: 50 minutes
• Above 6,000 ft: 55 minutes

Altitude Adjustments (Quarts)

• 0–1,000 ft: 45 minutes
• 1,001–3,000 ft: 50 minutes
• 3,001–6,000 ft: 55 minutes
• Above 6,000 ft: 60 minutes

Nutrition

Calories: 34 kcal, Carbohydrates: 8 g, Protein: 2 g, Fat: 0.2 g, Sodium: 347 mg

Nutrition information is an approximation.

Find the perfect recipe

Searching for something else? Enter keywords to find the perfect recipe!