How to Can Cherry Tomatoes Safely at Home

Canning cherry tomatoes is an excellent way to preserve a summer harvest of Sun Golds, grape tomatoes, yellow pears, or any small-fruited variety. Instead of cooking tomatoes into sauce, canning them whole keeps their shape, bright sweetness, and that satisfying pop when you bite into one.

The finished jars are a versatile pantry staple that tastes of summer: toss them into pasta, spoon them onto toast, add to curries, or use as you would fresh cherry tomatoes when a recipe calls for them.

This method follows NCHFP guidelines for whole tomatoes packed in water, with a slightly shorter blanch because cherry tomatoes have thin skins. A 5–10 second dip in simmering water is enough for the skins to start splitting; that brief blanch also gently pre-cooks the fruit, driving off some trapped air and helping the tomatoes hold their shape during processing.

All cherry tomato varieties work well: yellow pear gives a milder, citrusy sweetness; Sun Golds deliver an intensely fruity, tropical note; red grape tomatoes offer a more classic tomato flavor. The canning process is the same for each.

Notes from My Kitchen

I picked a 5-gallon bucket of Sun Golds and sorted them before canning. Any soft or split fruit went straight into tomato sauce; the firm ripe ones were peeled and canned whole. I was pleasantly surprised at how well the firm Sun Golds held up—the quick blanch makes a big difference. We’ve been using the jars straight into Thai curries and on toasted bread with olive oil and salt.

Ingredients

Cherry tomato canning uses just a few pantry items; 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—those are better for sauce. Plan on about 3 pounds per quart, roughly 21 pounds for a full canner of 7 quarts.
• Bottled lemon juice or citric acid: Use 2 tablespoons bottled lemon juice OR 1/2 teaspoon citric acid per quart (1 tablespoon lemon juice OR 1/4 teaspoon citric acid per pint). Do not substitute fresh-squeezed lemon juice.
• Salt (optional): For flavor only. Use 1 teaspoon per quart or 1/2 teaspoon per pint. Canning salt is ideal but table salt is acceptable.
• Water: For blanching, for filling jars (hot or raw pack liquid), and for the water bath canner.

Step by Step Instructions

Peeling is required for canned tomatoes, including cherry tomatoes. Once peeled, the recipe comes together quickly.

Prepare your equipment

Warm your canner so the water will be at a rolling boil when jars are ready. Wash jars in hot, soapy water and keep them warm. Prepare lids per manufacturer instructions.

Blanch and peel the tomatoes

Set up a blanching station with a pot of simmering water and a bowl of ice water. Working in small batches, dip tomatoes into simmering water for 5–10 seconds until skins split, then transfer to ice water to stop cooking. Skins will slip off with a gentle pinch. Discard any cores or damaged areas revealed after blanching.

Choose your pack method

Either raw pack or hot pack is acceptable. For raw pack, pack peeled tomatoes into hot jars and cover with boiling water. For hot pack, simmer peeled tomatoes in water for 5 minutes before packing with the hot cooking liquid. Hot pack reduces air and can improve texture, but raw pack works well for cherry tomatoes because the blanching already pre-cooks them. The recipe recommends raw pack for ease.

Fill the jars

Add the acidifier to each hot jar first: 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid per quart (halved for pints). 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, adjust headspace as needed, wipe rims clean, center lids, and apply bands fingertip-tight.

Canning Cherry Tomatoes

Place filled jars in the water bath canner, ensuring they are covered by 1–2 inches of water. Bring to a rolling boil and process pints for 40 minutes and quarts for 45 minutes at sea level; adjust times for altitude (see notes). After processing, turn off heat and let jars sit in the canner for 5 minutes before removing. Cool undisturbed on a towel-lined counter for 12–24 hours, then check seals, remove bands, and store jars in a cool, dark place.

Serving Ideas

Canned cherry tomatoes are flexible and flavorful. Use them wherever you’d use fresh cherry tomatoes, but ready from the jar.

• Quick pasta topper: Warm a jar with garlic, olive oil, and basil, toss with pasta and parmesan.
• Toast or bruschetta: Spoon warmed tomatoes on crusty bread with olive oil and flaky salt.
• Thai curries: Add drained tomatoes near the end of cooking so they warm without breaking down.
• Shakshuka or baked eggs: Use as a sweeter, simpler base for baked egg dishes.
• Grain bowls and salads: Add drained tomatoes to warm bowls or toss into salads for bright flavor.

Canning Cherry Tomatoes FAQs

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Servings: 32 servings, makes 9 pints

Canned Cherry Tomatoes

Whole cherry tomatoes preserved using the NCHFP water bath method. Sweet and ready-to-use for pasta, toast, curries, and any recipe that benefits from small whole tomatoes.

Prep: 45 minutes mins

Cook: 5 minutes mins

Canning Time: 45 minutes mins

Total: 1 hour hr 35 minutes mins

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Equipment

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

Ingredients

• 13 pounds cherry tomatoes, firm ripe (Sun Gold, grape, yellow pear, etc.)
• 9 Tbsp bottled lemon juice (1 Tbsp per pint) — OR use 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 and warm jars; prepare lids per instructions.
• Bring a pot of water to a simmer and prepare an ice bath.
• In small batches, immerse tomatoes in simmering water 5–10 seconds until skins split, then transfer to ice water. Slip off skins and remove any bad spots.
• For hot pack: simmer peeled tomatoes 5 minutes in enough water to cover. For raw pack: keep peeled tomatoes aside and have boiling water ready.
• Add acidifier to each hot jar: 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). Add salt if desired.
• Pack tomatoes into jars leaving 1/2 inch headspace. Cover with hot liquid, remove air bubbles, and adjust headspace.
• Wipe rims, center lids, and apply bands fingertip-tight.
• Process jars in a boiling water bath, covered by 1–2 inches of water, for the time appropriate to your jar size and altitude. When finished, let jars sit in the canner 5 minutes before removing.
• Cool jars undisturbed 12–24 hours, check seals, remove bands, and store in a cool, dark place for up to 18 months.

Notes

This recipe follows NCHFP guidance for whole tomatoes packed in water. The brief blanch makes peeling easier and helps fruit hold their shape during processing.

Choosing Tomatoes

Use only firm, ripe cherry tomatoes. Soft or split fruit will fall apart—reserve those for sauce or juice.

Acidification

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

Altitude Adjustments (Pints)

• 0 to 1,000 feet: 40 minutes
• 1,001 to 3,000 feet: 45 minutes
• 3,001 to 6,000 feet: 50 minutes
• Above 6,000 feet: 55 minutes

Altitude Adjustments (Quarts)

• 0 to 1,000 feet: 45 minutes
• 1,001 to 3,000 feet: 50 minutes
• 3,001 to 6,000 feet: 55 minutes
• Above 6,000 feet: 60 minutes

Nutrition

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

Nutrition information is an approximation.

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