Yes, you can can cherry tomatoes safely if you acidify the jars and use a tested water bath or pressure canning process.
Can I Can Cherry Tomatoes? Safety Basics
The short answer to can i can cherry tomatoes? is yes, as long as you treat them like any other tomato canning project and follow research-tested directions. Cherry tomatoes behave like regular tomatoes in a jar: their acidity can vary, so they are no longer treated as reliably high-acid on their own.
Modern guidelines from the USDA and the National Center for Home Food Preservation require added acid and either a boiling water bath or pressure canner for tomato products. These rules apply to cherry tomatoes too, whether you pack them whole, halved, or as sauce. Skipping acid or inventing your own process raises the risk of botulism, which is a serious food safety hazard.
So the real question is not only can i can cherry tomatoes?, but whether you are ready to follow current instructions step by step: add acid to every jar, use the correct headspace, and process for the full time in the right type of canner.
Canning Options For Cherry Tomatoes
Cherry tomatoes can turn into more than one pantry item. You can leave them whole in light brine, pack them in tomato juice, turn them into sauce, or pickle them for salads and snack boards. Each style uses a slightly different method and processing time, but all of them still rely on added acid and safe canning equipment.
| Method | What You Get | Best Use |
|---|---|---|
| Whole Cherry Tomatoes In Water | Whole fruit in light liquid | Soups, stews, pasta dishes |
| Whole Cherry Tomatoes In Tomato Juice | Richer tomato flavor in every jar | Quick sauces, casseroles, braises |
| Hot Packed Crushed Cherry Tomatoes | Soft texture with plenty of juice | Pizza sauce base, chili, ragù |
| Pickled Cherry Tomatoes | Firm, tangy, herbed tomatoes | Charcuterie boards, salads, snacks |
| Roasted Cherry Tomato Sauce | Thick, intense sauce | Pasta, grain bowls, baked dishes |
| Pressure Canned Whole Tomatoes | Whole or halved fruit with shorter time | Regular tomato recipe base |
| Tomato Juice From Cherry Tomatoes | Smooth, pourable tomato liquid | Soups, sipping, cooking liquid |
Most home canners start with whole cherry tomatoes in water or juice. Those products are similar to standard “whole or halved” tomato recipes from USDA sources, just made with smaller fruit. Roasted sauce or pickled cherry tomatoes usually follow separate, tested recipes and may call for extra vinegar or sugar.
Canning Cherry Tomatoes At Home Safely
When you read a tomato canning recipe, check that it comes from a trusted source and that it mentions acidification. The National Center for Home Food Preservation lists multiple safe tomato canning methods and explains which ones use boiling water and which ones use a pressure canner.
Cherry tomatoes slide neatly into those same approaches. You still peel or pierce the skins, pack them in hot jars, add the right amount of lemon juice or citric acid, and process for the time given for whole or halved tomatoes in pints or quarts.
Avoid open-kettle canning, oven canning, steam canners that are not backed by research, or very old recipes that predate the 1990s tomato updates. Modern testing showed that tomatoes do not always keep a low enough pH on their own, so acid is now mandatory for home-canned tomato products.
Preparing Cherry Tomatoes For Canning
Start with firm, ripe cherry tomatoes with no cracks, mold, or signs of spoilage. Discard tomatoes from dead or frost-killed vines; they are not recommended for canning. Wash the fruit under cool running water and drain well.
Next, decide whether you want to peel the tomatoes. Many canners leave cherry tomato skins on and prick each one with a clean needle or skewer so they do not split harshly in the jar. If you want peeled tomatoes, blanch them in boiling water for 30 to 60 seconds until skins split, then move them to cold water and slip the skins off, just as you would with larger tomatoes.
Trim any tough stem ends. If the tomatoes are quite large for cherry type, you can halve them; treat halves as whole tomatoes for the sake of canning safety and follow directions for whole or halved tomatoes, not diced tomatoes. Current guidance does not recommend home canning for diced tomatoes, since safe processing times for that cut size are not available.
Choosing A Safe Canning Method
You have two main processing choices for plain cherry tomatoes: boiling water bath canning and pressure canning. Both methods are safe when you use tested times, the right jar sizes, and the required acid in every jar.
Boiling Water Bath Canning
Boiling water bath canning submerges the jars in a deep pot of boiling water. The water level stays at least one inch above the jar tops for the entire process. This method works for acid foods and for tomatoes with added acid. It usually has longer processing times, which can soften cherry tomatoes more, but the equipment is simple and widely available.
Pressure Canning For Cherry Tomatoes
Pressure canning uses a dedicated canner that traps steam and reaches higher temperatures than boiling water. Tested tomato recipes processed in a pressure canner often use shorter times while achieving the same level of safety. Some canners prefer this route because cherry tomatoes keep their shape a bit better. Both methods still call for added acid.
When To Choose Pickled Cherry Tomatoes
Pickled cherry tomatoes are packed in a brine rich in vinegar. The higher acid level from vinegar, plus the heat of a boiling water bath, creates a shelf-stable pickle. These recipes usually list spices, garlic, and herbs as options. Always follow a tested formula and do not reduce the vinegar portion, since that change would lower acidity.
Step-By-Step Canning Process
Every safe recipe for cherry tomatoes follows the same basic rhythm: prepare jars, prepare fruit, add acid, pack jars with hot liquid, remove air bubbles, then process in the chosen canner for the full time. Read through your recipe fully before you start so each step flows smoothly.
Acidifying Cherry Tomatoes For Safety
The core rule: add acid to every jar of plain tomatoes, whether you use a boiling water bath or a pressure canner. Extension sources describe the same acid levels across the board: bottled lemon juice, citric acid, or vinegar at the amounts it lists for pints and quarts.
| Acid Type | Per Pint Jar | Per Quart Jar |
|---|---|---|
| Bottled Lemon Juice | 1 tablespoon | 2 tablespoons |
| Citric Acid | 1/4 teaspoon | 1/2 teaspoon |
| 5% Vinegar | 2 tablespoons | 4 tablespoons |
| Optional Sugar | Up to 1 teaspoon | Up to 1 teaspoon |
| Optional Salt | 1/2 teaspoon | 1 teaspoon |
Add the lemon juice, citric acid, or vinegar directly to empty jars before filling, or gently stir it into the tomatoes after you pack them. Bottled lemon juice is recommended instead of fresh because the acidity is standardized. Sugar and salt are flavor choices only; they do not change safety.
Hot Pack Steps
For hot pack whole cherry tomatoes, place prepared tomatoes in a large pot with enough water or tomato juice to cover them. Bring to a gentle boil and simmer about five minutes. Ladle hot tomatoes and liquid into hot jars that already contain the acid, leaving the headspace stated in your recipe, commonly 1/2 inch. Remove air bubbles with a plastic tool, wipe rims, apply lids and rings, and move jars to the canner.
Raw Pack Steps
For raw pack, add acid to the jars, then pack raw cherry tomatoes into hot jars, shaking gently to settle them. You may add hot water or hot tomato juice to fill in gaps, again leaving the recommended headspace. Remove bubbles, clean the rims, place lids and rings, and load jars into the canner.
Processing Times And Altitude
Processing times depend on jar size, pack style, and canner type. Current USDA-derived tables list different times for pints and quarts, and different pressures or water bath times by altitude. Check a trusted reference such as the USDA Complete Guide or a land-grant extension table, then follow those numbers exactly.
Storage, Shelf Life And Use Ideas
After processing, let jars rest on a towel for 12 to 24 hours. Check that every lid has sealed; the center should be flat or slightly pulled in and not flex when pressed. Any jar that did not seal belongs in the refrigerator for prompt use.
Label each jar with the contents and the month and year. Most sources suggest using home-canned tomatoes within one year for best quality, though safely processed jars that stay sealed can last longer. Store jars in a cool, dark place away from direct sunlight and heat sources.
Whole canned cherry tomatoes slide easily into soups, stews, and pasta sauce. Pickled cherry tomatoes brighten grazing boards and salads. Roasted cherry tomato sauce jars are handy for quick skillet meals on busy nights.
Common Canning Mistakes With Cherry Tomatoes
One frequent mistake is skipping the acid. Cherry tomatoes taste bright and sharp, so many people assume they are always high-acid enough on their own. Modern testing proved otherwise; acid is now mandatory for all plain tomato products.
Another problem is inventing jar sizes or processing times. Use only the jar sizes in the recipe and follow the matching time and pressure. Extra herbs, garlic, or vegetables can also change safety. If you want those flavors, find a tested recipe that already includes them or add them later when you open the jar.
Finally, do not forget altitude adjustments. If you live above 1,000 feet, water boils at a lower temperature, so canning tables require longer processing or higher pressure to compensate. Extension tables spell out those changes clearly; match your location to the correct row before you start.
When Freezing Cherry Tomatoes Makes More Sense
Canning works best when you have enough time to run a full batch and plenty of energy for prep and cleanup. If you have a small bowl of cherry tomatoes or feel tired at the end of the day, freezing is a good fallback. Wash the tomatoes, dry them, spread them on a tray to freeze, then move them to freezer bags for later sauce or roasting.
Freezing does not carry the same botulism risk, since the fruit stays at freezer temperatures. The trade-off is that frozen tomatoes lose firmness, so they suit cooked dishes rather than salads. Many home preservers use both methods: freeze small or mixed bowls of cherry tomatoes and can large harvests when the kitchen schedule allows.
Final Thoughts On Canning Cherry Tomatoes
Canning cherry tomatoes gives you year-round jars of bright tomato flavor, as long as you stay within modern safety rules. Choose healthy fruit, follow a research-tested recipe, add the right amount of acid to every jar, and match your canner, jar size, and processing time to trusted tables. When you do that, every pop of a sealing lid feels like time well spent.
