Canning grape tomatoes is an excellent way to preserve their fresh, sweet flavor for months, allowing you to enjoy homegrown or store-bought tomatoes year-round. Properly canned grape tomatoes can be used in sauces, soups, salads, or as a tasty snack. This guide will walk you through the safe and effective process of canning grape tomatoes using a pressure canner, ensuring your preserved tomatoes are both delicious and shelf-stable.
What You’ll Need
- Fresh grape tomatoes (about 4-5 pounds per 4-quart batch)
- Pressure canner with a reliable gauge
- Wide-mouth canning jars (pint or half-pint size recommended)
- New two-piece canning lids (flat lids and screw bands)
- Jar lifter and canning funnel
- Large pot or bowl for washing tomatoes
- Sharp knife or small paring knife
- Boiling water or bottled lemon juice (to acidify jars)
- Clean towels or cloths
- Timer or watch
- Optional: salt (non-iodized) for flavoring
Step-by-Step
- Prepare your equipment: Sterilize your jars by washing them in hot, soapy water and rinsing well. Keep jars hot until ready to fill by placing them in a simmering pot of water or in a warm oven (around 200°F). Prepare lids according to manufacturer instructions, usually by placing them in hot (not boiling) water for a few minutes.
- Wash the tomatoes: Rinse grape tomatoes thoroughly under running water to remove dirt and debris. Discard any that are bruised or damaged.
- Prick or peel tomatoes (optional): Unlike larger tomatoes, grape tomatoes have thin skins that generally do not require peeling. However, you may prick each tomato with a fork or needle to allow better juice penetration if desired.
- Prepare the jars: Place a half teaspoon of bottled lemon juice or 1/4 teaspoon of citric acid into each pint jar to ensure safe acidity levels. If desired, add 1/4 teaspoon of salt for flavor. This step is critical for safe canning.
- Pack the tomatoes: Pack whole grape tomatoes tightly into the hot jars, leaving about 1/2 inch of headspace at the top. Tomatoes may be packed raw or hot-packed. For raw packing, simply fill jars with raw tomatoes. For hot packing, briefly heat tomatoes in boiling water until skins split (1-2 minutes), then pack along with the hot juice.
- Add boiling water: Pour boiling water over the tomatoes in each jar to cover them completely, maintaining the 1/2 inch headspace. Remove air bubbles by running a non-metallic spatula or bubble remover tool around the inside edges of the jar.
- Seal jars: Wipe rims of jars clean with a damp towel to ensure a good seal. Place lids on jars and screw on bands until fingertip-tight (do not overtighten).
- Process in pressure canner: Place jars in the pressure canner on the rack. Follow your canner’s instructions to add the correct amount of water, secure the lid, and vent steam for 10 minutes. Then bring to 10 pounds of pressure (adjust for altitude as needed) and process pint jars for 40 minutes.
- Cool and store: After processing, turn off heat and let pressure return to zero naturally. Wait 5 minutes, then remove the canner lid carefully. Using a jar lifter, remove jars and place them on a towel or cooling rack, spaced apart. Let jars cool undisturbed for 12-24 hours. Check seals by pressing the center of the lid; it should not flex up and down.
- Label and store: Remove screw bands, wipe jars clean, label with date and contents, and store in a cool, dark place. Properly canned grape tomatoes can last up to 12-18 months.
Common Mistakes
- Using a water bath canner instead of a pressure canner: Grape tomatoes are low-acid foods when canned whole and must be processed in a pressure canner to prevent botulism.
- Skipping acidification: Not adding lemon juice or citric acid can result in unsafe pH levels, risking foodborne illness.
- Overfilling or underfilling jars: Incorrect headspace can cause jars to fail sealing or food spoilage.
- Not venting pressure canner properly: Failure to vent steam before pressurizing can lead to inaccurate pressure and unsafe canning.
- Using old or damaged lids: Reusing lids or using lids with dents can cause seal failures.
- Not checking altitude adjustments: Processing times and pressure must be adjusted based on elevation for safety.
Tips
- Choose firm, ripe grape tomatoes without blemishes for best flavor and texture.
- Use pint or half-pint jars for easier handling and faster processing.
- If you prefer peeled tomatoes, blanch grape tomatoes briefly in boiling water, then plunge into ice water and slip off skins before packing.
- Label jars with the canning date to track freshness.
- Store canned tomatoes in a cool, dark, and dry place to maximize shelf life.
- Use non-iodized salt to avoid cloudiness in the jars.
- Keep a log of your canning batches and any adjustments made for future reference.
Troubleshooting
Jars did not seal properly: Check that jar rims were wiped clean before sealing and that lids were not reused or damaged. Reprocess or refrigerate and use tomatoes within a few days.
Tomatoes turned mushy or discolored: Overprocessing or under-ripeness can cause poor texture. Use fully ripe tomatoes and follow recommended processing times.
Cloudy liquid in jars: This is usually harmless and caused by natural tomato solids or minerals in water. Using filtered water and food-grade salt can reduce cloudiness.
Bulging lids or off odors: This indicates spoilage. Discard any suspect jars and never taste food from jars that appear compromised.
Pressure canner gauge inaccurate: Regularly test your pressure canner gauge for accuracy at your local extension office or with a professional to ensure safe processing.
Frequently Asked Questions
Can I can grape tomatoes whole without peeling?
Yes, grape tomatoes have thin skins that soften during canning, so peeling is optional.
Why do I need to use a pressure canner for grape tomatoes?
Whole tomatoes are low-acid and require pressure canning to safely kill bacteria such as Clostridium botulinum.
How long can canned grape tomatoes be stored?
Properly processed and stored canned grape tomatoes can last 12-18 months.
Can I add herbs or spices when canning grape tomatoes?
Yes, but avoid adding thickening agents or dairy. Herbs can enhance flavor but add them sparingly.
What if my jar cracks during processing?
Discard cracked jars to avoid contamination and injury. Use only jars designed for canning.
Is it safe to reuse canning jars?
Yes, glass jars can be reused if they are free of chips or cracks, but always use new lids for each canning batch.
By following these detailed steps and safety guidelines, you can confidently preserve your grape tomatoes at home, enjoying their fresh taste all year long while ensuring food safety and quality.
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