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Canning cherry tomatoes?

Posted by Denise-LL none (My Page) on
Sat, Aug 4, 12 at 13:01

It seems to be a pain in the butt to pull the skins off all these little suckers. Are canned cherry tomatoes worth the work? Would you separate them or mix cherry with sun sugars?


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RE: Canning cherry tomatoes?

Why not run them through a blender and can them as a sauce. That is what most cherry types turn into anyway when processed - mostly mush with some small chunks.

On the other hand they freeze well whole in a ziplock bag and then you can just toss a handful into many dishes.


RE: Canning cherry tomatoes?

Use them as any other sauce tomato.
Use them as tomato juice as I did a couple weeks ago.
As Dave said, I used the older brother of the Blendtec and liquified the skin, core, and seeds. No need to food mill, pulp, or anything else. The final product was great. The first time I used cherry tomatoes 6 or so years ago folks said they would taste terrible in the final product and they would have no taste. They said the seeds would turn out bitter after sitting in the jars. There was no bitterness when jars were later consumed and the tomato juice tasted great.
They were wrong!
Jim in So Calif

RE: Canning cherry tomatoes?

The problem with leaving peels on is that is where the bacteria is. Plus, the peels can roll off like bits of paper and not be appealing. I would juice them.

RE: Canning cherry tomatoes?

They aren't "wrong" Jim. Just different taste buds. :)


RE: Canning cherry tomatoes?

Thanks Dave.

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