Pickled Cherry Tomato Recipe For Canning

[{"selector":"#anim-7f94d951-b1d2-41c4-9662-c8a4dae79aa6","keyframes":{"transform":["scale(1)","scale(1.06)","scale(0.994)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":3000,"duration":1450,"easing":"ease-in-out","fill":"both","iterations":1}] This easy recipe for pickled cherry tomatoes for canning is a great way to preserve those cherry tomatoes that grow in abundance if you even have one cherry tomato plant. See Recipe

Ingredients

– 8 pints Cherry Tomatoes – 1 cup White Vinegar – 1 Cup Apple Cider Vinegar – 4 Cups Water – 1 Teaspoon Canning Salt – 8 Cloves Garlic – 4 Teaspoons Dill Seed (Optional)

First, rinse the cherry tomatoes

Poke a toothpick through each cherry tomato.

Add a peeled garlic clove and dill seed to each pint jar.

Add the cherry tomatoes to the jars. Leave 1/4 inch headspace. 02

Make the pickling brine by adding the vinegar, water and salt to a large saucepan or stock pot. 04

Heat the brine on medium-high heat to boiling and add the hot liquid to the jars, leaving 1/4 inch headspace.

Wipe the rim of the jar, remove the air bubbles and place lids and add screw bands.

Add the filled jars to the boiling water bath and process jars at a full rolling boil for 10 minutes.

Remove the hot jars from the canning pot after the processing time with a jar lifter and place jars on a kitchen towel on the counter. Do not disturb for 24 hours. See Recipe

For more of my canning recipes and other favorite great recipes, plus posts about other homestead-type activities, such as gardening and raising chickens, go to my website at www.HawkPointHomestead.com. For updates, please follow my Facebook page at Hawk Point Hobby Homestead.