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Is it feasible to can roasted cherry tomatoes?

Hi y’all. We have our first vegetable garden this year. Well, my first since I was a kid anyway, so my first in 30+ years; wife’s first. We’re having a bumper crop of cherry tomatoes, harvesting 3-4 cups a day. I know nothing about canning, but my best friend’s girlfriend knows the basics. I was wondering if y’all thought it would be feasible to make a large batch of roasted cherry tomatoes and can it for later use? Are there any reasons using this recipe would be a bad idea? Any red flags? I would like to have several jars put up for later use, but I’d also prefer to avoid botulism or something. 😬 Any advice will be appreciated, and thank you for reading.

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level 1

Are we talking pressure canning or water bath canning?

edit: here's a recipe that's water bath safe.

level 2
Original Poster1 point · 1 month ago · edited 1 month ago

Thank you for the recipe. Umm, I’m not sure which type of canning it would be. I just googled them, and I’m guessing water bath, but that’s just a guess. I’ll text her, and get back with you.

Edit- She does water bath

level 1

In addition to canning, you can roast them, spread them out on a baking sheet (use waxed paper or a silpat so they don't stick), freeze them, and then dump them in a gallon Ziploc. Always freeze them separately so they don't make a solid lump.

level 2
Original Poster1 point · 1 month ago

Cool, thanks, that really works? My wife said tomatoes do not freeze well. Maybe she was thinking raw tomatoes?

level 3

We have a black cherry tomato that gives us dozens of tomatoes per day. This is the way we do ours.

The "freeze separately" thing is well intend advice, but when we roast them they split and burst then it's all a big liquid mess. We freeze the baking sheet whole and then break it all up and put it in ziplocks into the freezer.

level 3

Cooked ones do. But if you freeze a whole raw one, then no...exploding goop.

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