I love cherry tomatoes, they are just so sweet and delicious. Easy to grow too, so like any tomato canning is just the perfect way to hold the flavors to savor over the year (if you can!).
The difference between the cherry and the grape is that the grape tomatoes are more oblong (like plum tomatoes). Cherry tomatoes can be as tiny as a thump tip, or as large as a golf ball so lots of variety to work with here. Cherries are usually red, yellow, green and did you know that black varieties also exist. I have not see one of these and I wonder if I would think it ‘off’.
This recipe makes a pint and as mentioned you can use either grape or cherry tomatoes.
1 1/2 cups small grape or cherry tomatoes
1 shallot, peeled and thinly sliced
1 bay leaf
4 tablespoons fresh dill, chopped
1/2 tablespoons yellow mustard seeds
1 tablespoon kosher salt
1/2 teaspoon Ball® citric acid
pinch of red chile flakes
1 tablespoon light brown sugar
½ cup cider vinegar
½ cup cold water
PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
USING a very sharp paring knife, score the tomatoes on the bottom of each one with a shallow X. Place the tomatoes in a bowl and add the shallot, the bay, the chopped dill, and the mustard seeds. Toss well and set aside.
COMBINE the salt, the citric acid, chill flakes, brown sugar, cider vinegar and water in a small pot and bring to a vigorous boil then remove from heat. Pack into a pre-warmed clean pint jar. The tomatoes should be packed pretty firmly, but make sure to leave ½ inch of head-space at the top of the jar.
POUR the hot brine over the tomatoes, still leaving the ½ inch of head-space. Remove air bubbles and wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove canner lid. Wait 5 minutes then remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed.
Recipe thanks to
Image flickr user: Dwight Sipler