Go Back
–+ servings
A jar of preserved tomatoes with a blue gingham cover sits on a marble surface, surrounded by fresh cherry tomatoes ready for canning, a basket with more jars of canning cherry tomatoes, a sunflower, and a plaid cloth in the background.
5 from 1 vote

Easy Canning Crushed Cherry Tomatoes

A simple cold-pack method for canning crushed cherry tomatoes — no blanching, no peeling, no cooking required. Just wash, pack, crush, and process. The sweetest way to preserve your garden harvest and have a rich tomato base ready all winter long.
Print Recipe Pin Recipe
Prep Time:20 minutes
Cook Time:20 minutes
Course: Canning, Food Preservation
Cuisine: American
Keyword: canning crushed cherry tomatoes, cherry tomato preserves, cold pack tomatoes, crushed tomatoes canning recipe, homemade canned tomatoes, small batch canning tomatoes, water bath canning tomatoes
Servings: 4 pints
Calories: 35kcal

Equipment

Ingredients

  • 8–10 lbs cherry tomatoes
  • 4 tbsp bottled lemon juice 1 tbsp per pint, 2 tbsp per quart
  • 2 tsp canning salt optional (½ tsp per pint, 1 tsp per quart)

Instructions

  1. Fill canner halfway with water and begin heating. Sterilize jars and keep warm.
  2. Wash cherry tomatoes and remove stems.
  3. Add lemon juice and salt to each warm jar.
  4. Pack raw tomatoes into jars, crushing firmly with a wooden spoon or potato masher as you go to release juices. Continue until you reach ¼ inch headspace.
  5. Wipe rims clean. Apply lids and bands fingertip-tight.
  6. Lower jars into canner. Cover by at least 1 inch of water. Bring to a full boil and process for 20 minutes.
  7. Turn off heat. Let jars rest in water 5 minutes before removing.
  8. Cool on a towel 12–24 hours. Check seals before storing.

Notes

  • Use bottled lemon juice only — fresh lemon juice has inconsistent acidity and is not safe for water bath canning.
  • Do not add garlic, onion, or fresh herbs to jars for water bath canning.
  • For elevations above 1,000 feet, add 5 minutes of processing time.
  • Unsealed jars go straight into the fridge and use within one week.
  • Label jars with contents and date before storing.
Storage: Sealed jars keep up to 18 months in a cool dark place. Refrigerate after opening and use within one week.

Nutrition

Serving: 0.5cup | Calories: 35kcal | Carbohydrates: 8g | Protein: 1g | Sodium: 290mg | Fiber: 2g | Sugar: 5g