Cherry tomato canning recipes make the most of a plant that keeps producing all summer. A handful of vines can yield more fruit than you expect by midsummer, and because cherry tomatoes are sweeter and quicker to prepare than slicing varieties, they make some of the most delicious jars for the pantry.
Though many people imagine cherry tomatoes only in salads, they’re versatile and forgiving when you only have a bowl or two to work with at a time.
Beyond tossing them on greens, cherry tomatoes can be canned whole, pickled to keep them poppable, cooked into salsa, or reduced into a sweet-savory jam or conserve. They also substitute well for full-size tomatoes in many tested tomato canning recipes.
One of the best things about canning cherry tomatoes is how little prep they require. There’s usually no coring and rarely peeling, so a daily handful from the garden quickly accumulates into a full canner load.
Acidifying Cherry Tomatoes for Canning
Cherry tomatoes sit on the borderline between high-acid and low-acid foods. Even when fully ripe and sweet, they require added acid to be safely processed in a water bath canner. For plain canned cherry tomatoes, add the acid directly to each jar before filling.
Recipes that already include vinegar, lemon, or lime (such as salsas, pickles, and conserves) have built-in acidity, so follow those recipes as written. For plain cherry tomatoes, use one of these tested acidification options per jar:
- Bottled lemon juice: 1 tablespoon per pint or 2 tablespoons per quart. Use bottled lemon juice because its acidity is standardized for canning.
- Citric acid: 1/4 teaspoon per pint or 1/2 teaspoon per quart. This adds reliable acidity with minimal flavor change.
- 5% acidity vinegar: 2 tablespoons per pint or 4 tablespoons per quart. Vinegar works but will alter the flavor more noticeably.
After adding acid to each jar, pack with tomatoes and liquid, leave the proper headspace, and process exactly as the recipe directs. If the finished tomatoes taste slightly sharp, balance them with a pinch of sugar when serving, but never reduce or omit the required acid when canning.
Canning Whole Cherry Tomatoes
Canning whole cherry tomatoes requires the least prep and skips the peeling step needed for larger tomatoes. Leave the skins on, optionally prick a few to prevent splitting, and pack them into jars like any whole tomato, remembering to add acid to each jar.
Whole cherry tomatoes are more of a building block than a finished dish. They keep their shape on the shelf and break down into soups, sauces, and stews later, contributing a sweetness that larger tomatoes often lack. You can either raw pack or hot pack them depending on how much shrinkage you want to accept.
- Canning Whole Cherry Tomatoes
Cherry Tomato Sauce
Cherry tomatoes reduce into a naturally sweet, bright sauce because of their higher sugar and thin skins. They’re ideal for a roasted, milled sauce that goes straight onto pasta or pizza.
You can make a cherry-tomato-specific roasted sauce or substitute cherry tomatoes into any tested tomato sauce recipe. Expect a longer simmer to evaporate extra moisture, and consider running cooked tomatoes through a food mill for a smooth texture without skins and seeds. Acidify each jar the same way you would for sauces made with regular tomatoes.
Cherry Tomato Specific Sauce Recipes
A roasted cherry tomato sauce highlights the sweetness and concentrates flavor. Roast cherry tomatoes with a head of garlic until caramelized, then mill to remove skins. This hot-pack, water-bath-friendly sauce is adapted from tested tomato sauce methods with proportions adjusted for the lighter, juicier nature of cherry tomatoes. A six-pound batch yields roughly three pints, and acid is added to each jar before filling.
- Roasted Cherry Tomato Sauce
Regular Tomato Sauce to Modify to Cherry Tomatoes
Cherry tomatoes work well as a substitute in any tested tomato sauce recipe. They deliver a sweeter, brighter final flavor. Plan for a longer simmer to concentrate the sauce and consider using a food mill for a smooth finish. Always acidify jars as you would for sauces made with slicing or paste tomatoes.
- Canning Tomato Sauce
- Roasted Marinara Sauce
- Italian Style Passata
- Pizza Sauce
Cherry Tomato Juice
Cherry tomatoes yield a bright, sweet juice because their flesh gives up liquid readily. A specific tested cherry-tomato juice recipe is not widely available yet, but you can use any tested tomato juice recipe and substitute cherry tomatoes.
Strain out skins and seeds the same way you would with larger tomatoes, and be sure to acidify each jar before processing for safety.
- Tomato Juice
- Tomato and Vegetable Juice Blend
Cherry Tomato Salsa
Cherry tomatoes make a sweet, bright salsa. Use a tested recipe that balances the tomatoes with sufficient acid from lime juice or vinegar to ensure safe canning. Because cherry tomatoes are juicier, choose a recipe that accounts for extra liquid to prevent a watery final salsa.
A corn and cherry tomato salsa pairs their sweetness with fresh corn and jalapeño. Many tested salsa recipes accept cherry tomatoes as a substitute for larger varieties.
- Corn and Cherry Tomato Salsa
Cherry Tomato Soup
A soup made from sweet cherry tomatoes is comforting and bright, with a rounder flavor than many canned tomato soups. While a specifically tested cherry-tomato canning soup recipe is still in development, cherry tomatoes substitute well for regular tomatoes in tested soup recipes.
After cooking, strain for a smooth texture and add cream or fresh herbs when serving rather than canning them in the jar.
- Classic Tomato Soup
- Roasted Tomato Basil Soup
- Heirloom Tomato Soup
- Tomato Soup Recipes for Canning
Pickled Cherry Tomatoes
Pickling showcases cherry tomatoes because their size keeps them whole and round in the jar. A quick prick with a pin helps the brine penetrate and prevents bursting. The vinegar brine supplies all the acidity needed for safe processing.
Pickled cherry tomatoes pop with a tangy, savory bite and are excellent on a cheese board, in salads, or as an accompaniment to grilled meats. Dilled versions resemble tomato pickles, while white wine and rosemary brines lean toward antipasto flavors.
- Pickled Cherry Tomatoes
- Dilled Cherry Tomatoes
- Cherry Tomatoes in White Wine Vinegar with Rosemary
Cherry Tomato Jam & Conserve
Because cherry tomatoes trend sweet, they work beautifully for sweet-savory preserves that sit between jam and condiment. Cooked with sugar, acid, and a bit of onion or balsamic vinegar, they become glossy, flavorful conserves.
These preserves are lovely spread on bread with sharp cheese, tucked into sandwiches, or spooned over roasted meats. Small batches go a long way and feel especially special.
- Tomato Jam
- Balsamic Cherry Tomato & Caramelized Onion Conserve
Cherry Tomato Canning FAQ
Cherry tomatoes prompt common questions each canning season, especially about peeling and why sweet tomatoes still need added acid. Below are concise answers to frequent queries. For recipe-specific instructions and processing times, follow the individual tested recipes referenced elsewhere.
It depends on the recipe. For whole or pickled cherry tomatoes you leave the skins on. For sauces or juices, run cooked tomatoes through a food mill to remove skins and seeds. Cherry tomatoes are generally too small to peel individually.
Sweetness does not equal acidity. Cherry tomatoes are borderline low-acid, so added acid is necessary for safe water-bath canning. Use bottled lemon juice, citric acid, or vinegar per jar for plain canned tomatoes; recipes like salsas and pickles already include needed acid.
Yes. Varieties such as Sun Gold, grape, yellow pear, and standard red cherry tomatoes all can be canned. Mixing varieties adds complexity of flavor; yellow types tend to be milder and citrusy, while red ones are more classically tomato-like.
Yes. Substitute cherry tomatoes into tested tomato canning recipes, plan for longer simmering due to higher water content, and food-mill cooked tomatoes for a smooth texture. Acidify jars just as you would for regular tomatoes.
Either method works. Raw packing is quicker but results in more shrinkage and potential floating. Hot packing reduces shrinkage and gives fuller-looking jars. Follow tested processing times and always acidify each jar.
For pickled cherry tomatoes, pricking with a pin or toothpick helps brine penetration and prevents bursting so they remain round. For whole canned tomatoes, pricking is optional.
Whatever method you choose, cherry tomatoes are one of the most generous garden crops. Don’t let the midsummer bounty go to waste—pickle them whole, turn them into salsa, or simmer them into a sweet conserve, and enjoy the peak-season flavor all year.
Canning Recipe Lists
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