To give you an idea, I was able to pack a cup and a half of Matt's Wild tomatoes (marble size) in each pint jar in the cold pack method or two and a half cups of cooked tomatoes in a pint jar in the hot pack method. The advantage of the hot pack method is that you can pack more tomatoes in each jar.
Adjust processing time according to the table below...
Frequently Asked Questions...
- Does it matter what kind of cherry tomatoes I’m canning?
No, you can follow this tutorial to can any kind of cherry tomatoes even black ones, or orange ones, or yellow ones or cherry tomatoes in different shapes.
- Is processing time the same for raw pack and hot pack?
Yes, the same processing time for both methods. 40 minutes for quarts and 35 for pints. Remember to adjust if you live higher than 1000 feet in elevation.
- My tomatoes are sour, do I still need to add acid before canning? Yes, just a little bit to make sure that they’ll last on the shelf for a long time.
- Can I season my tomatoes?
It’s better not to because when we start adding different ingredients we change the levels of acidity. When you do that, you might need to process your tomatoes in a pressure canner instead of in the water bath canner as I do when canning stewed tomatoes.