Canning Cherry Tomatoes in Olive Oil: How-To Guide for Beginners!

Okay, here’s my blog post about canning cherry tomatoes in olive oil, written in a casual, first-person style, and using simple HTML tags:

Alright, folks, so I tried something new in the kitchen yesterday – canning cherry tomatoes in olive oil! I love having preserved goodies on hand, and this seemed like a tasty way to keep those summer flavors around. Here’s how it all went down.

Getting Started

First, I gathered my supplies. I had a bunch of ripe cherry tomatoes from my garden (score!), some good quality olive oil, fresh garlic, dried oregano, and, of course, my canning jars and lids. I made sure everything was super clean – washed the jars and lids in hot, soapy water, and rinsed them well.

Prepping the Tomatoes

Next, I prepped the tomatoes. I washed them thoroughly, and because they were already small, I only needed to halve the slightly bigger ones. I was happy that I didn’t need to peel them or anything! Easy peasy.

Packing the Jars

Time to pack the jars! I layered the tomatoes in the jars, adding a few cloves of peeled garlic and a sprinkle of dried oregano between the layers. I made sure not to cram them in too tight – I wanted the oil to be able to circulate.

Adding the Olive Oil

Once the jars were nicely packed, I slowly poured in the olive oil, leaving about a half-inch of headspace at the top. I gently tapped the jars on the counter to help release any trapped air bubbles. I wanted to ensure that the oil could coat the tomatoes properly.

The Canning Process

I placed my jars onto the canner, filled water, and let it boil for 45 minutes.

All Done!

After the processing time, I carefully removed the jars from the canner and set them on a towel to cool completely. I heard that satisfying “pop” sound as the lids sealed – music to a canner’s ears! I let them sit undisturbed overnight.

The Results

The next day, I checked the seals (all good!) and admired my handiwork. The tomatoes looked beautiful suspended in the golden olive oil, and I could already imagine using them in pasta sauces, salads, or just as a tasty snack. I’m pretty stoked with how they turned out! It was a simple process, and now I have jars of summery goodness to enjoy whenever I want. I will definately do this again!