Canning tomatoes is a rewarding way to preserve summer’s bounty, and choosing between Roma and cherry tomatoes affects both process and flavor. Roma tomatoes, with their dense flesh and low moisture, are ideal for sauces and stews, while cherry tomatoes offer a sweeter, juicier profile perfect for fresh salsas or snacking. Understanding the differences in canning methods ensures safe, flavorful results regardless of your tomato choice.
Ingredients
- Fresh Roma tomatoes – 10 pounds (about 20 medium-sized tomatoes)
- Fresh cherry tomatoes – 5 pounds (about 4 cups whole)
- Lemon juice or citric acid – 2 tablespoons per quart jar
- Non-iodized canning salt (optional) – 1 teaspoon per quart jar
- Boiling water (for hot packing)
- Water (for processing in canner)
Instructions
- Prepare jars and equipment: Wash canning jars, lids, and bands in hot soapy water. Sterilize jars by boiling or running through a dishwasher cycle. Keep jars hot until ready to fill.
- Wash tomatoes: Rinse Roma and cherry tomatoes thoroughly under cool running water. Remove any stems or blemishes.
- Peel Roma tomatoes: Score the bottom of each Roma tomato with a shallow “X.” Blanch in boiling water for 30-60 seconds until skins loosen, then transfer immediately to ice water. Peel skins off and core tomatoes.
- Prepare cherry tomatoes: Unlike Roma, cherry tomatoes can be canned whole without peeling. For better texture, prick each tomato once with a sterile needle or knife to prevent bursting during processing.
- Pack jars: For Roma tomatoes, you can either pack raw peeled tomatoes tightly into jars or hot pack by simmering tomatoes in boiling water for 5 minutes before filling jars, leaving 1/2 inch headspace. For cherry tomatoes, hot pack is recommended: simmer whole tomatoes in boiling water for 5 minutes, then pack into jars with their hot liquid, leaving 1/2 inch headspace.
- Add acid and salt: Add 2 tablespoons of bottled lemon juice or 1/2 teaspoon citric acid per quart jar (half for pints) to ensure safe acidity. Add 1 teaspoon of canning salt if desired for flavor.
- Remove air bubbles and seal jars: Slide a non-metallic spatula around the inside of the jar to remove trapped air bubbles. Wipe jar rims with a clean damp cloth. Place lids on jars and screw bands on fingertip tight.
- Process jars in a pressure canner: Place jars in a pressure canner with 2-3 inches of water. Process quarts of tomatoes at 10 pounds pressure (11 pounds at elevations above 1,000 feet) for 40 minutes; pints for 35 minutes. Processing times are the same for Roma and cherry tomatoes due to acidity adjustments.
- Cool and store: After processing, turn off heat and let canner depressurize naturally. Remove jars carefully and place on a towel or cooling rack. Allow jars to cool undisturbed for 12-24 hours. Check seals by pressing the center of each lid; it should not flex. Store sealed jars in a cool, dark place.
Tips
- Substitution: If you only have Roma tomatoes but want sweeter canned tomatoes, mix in some cherry tomatoes before packing to balance acidity and flavor.
- Peeling cherry tomatoes: While optional, peeling cherry tomatoes can reduce skin toughness but is time-consuming—pricking skins before canning helps prevent bursting and improves texture.
- Acidity is key: Always add lemon juice or citric acid to tomatoes before canning to prevent botulism. Do not rely on recipes without acid additions unless using a tested commercial product.
- Common mistake: Do not process tomatoes in a water bath canner. Because tomatoes are borderline low-acid foods, pressure canning is required for safety.
Serving Suggestions
Canned Roma tomatoes are perfect for homemade pasta sauces, chili, soups, and stews due to their meaty texture and low moisture content. Use canned cherry tomatoes in fresh salsas, bruschetta toppings, or as a quick base for light tomato sauces where sweetness is desired. They also make great additions to casseroles and grain bowls.
Variations
Experiment with canning Roma tomatoes as crushed or diced for different textures. For cherry tomatoes, try canning them with herbs like basil or oregano for a flavored tomato base. You can also roast cherry tomatoes briefly before canning to deepen their flavor. Another variation is to can a mix of both types for a balanced sauce with body and sweetness.
Storage and Reheating
Properly canned tomatoes stored in a cool, dark pantry will keep safely for up to 12-18 months. After opening, refrigerate unused portions and use within 5-7 days. To reheat, pour tomatoes into a saucepan and simmer gently until warmed through. Avoid boiling to preserve flavor and texture. Leftover canned tomatoes can also be frozen for up to 6 months if you prefer.
Frequently Asked Questions
Can I water bath can Roma or cherry tomatoes instead of pressure canning?
Due to the borderline acidity of fresh tomatoes, the USDA recommends pressure canning tomatoes with added acid to ensure safety. Water bath canning is not safe for plain tomatoes and can risk botulism.
Do I have to peel cherry tomatoes before canning?
No, peeling cherry tomatoes is optional. Their skins are thinner and soft enough to can whole, but pricking them before packing helps prevent bursting and improves texture.
Why add lemon juice or citric acid to tomatoes before canning?
Tomatoes can vary in acidity depending on variety and ripeness. Adding acid ensures the pH is low enough to prevent bacterial growth, making canned tomatoes safe for long-term storage.
How do I know if my canned tomatoes sealed properly?
Once jars cool, press the center of each lid. A sealed lid will feel concave and not pop up and down. If a lid flexes or pops when pressed, refrigerate and use those tomatoes promptly.
Can I can tomato sauce made from Roma or cherry tomatoes?
Yes, you can make tomato sauce from either type. For safety, always add acid and process in a pressure canner following tested recipes. Roma tomatoes yield thicker sauce, while cherry tomatoes give a sweeter, lighter sauce.
What is the difference in processing times for Roma vs cherry tomatoes?
Processing times are the same when acidity is adjusted properly: 40 minutes at 10 pounds pressure for quarts, 35 minutes for pints. Differences in texture or size do not change safe processing times.
Can I add herbs or salt when canning tomatoes?
Yes, you can add non-iodized salt for flavor (1 teaspoon per quart). Herbs can be added but should be used fresh and in small amounts to avoid overpowering the tomatoes. Avoid thickening agents or dairy when canning.
Is it better to hot pack or raw pack tomatoes for canning?
Hot packing (pre-cooking tomatoes before packing) reduces air bubbles and improves shelf stability but is more time-consuming. Raw packing is faster but may lead to floating pieces and requires careful air bubble removal. Both methods are safe when processed correctly.
Can I use Roma or cherry tomatoes interchangeably in recipes after canning?
Yes, but note that Roma tomatoes hold their shape better and are less watery, ideal for sauces and stews. Cherry tomatoes produce a sweeter, juicier result better for fresh applications or lighter sauces.
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