Canned Marinated Tomatoes
Fills 2–3 Small Canning Jars
- Enjoy fresh farmers' market tomatoes beyond their season with my homemade canned creation.
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 3 small canning jars with lids and rings
- 3/4 cup cider vinegar
- 4 Tbsp sugar
- 1 Tbsp mustard seeds
- 1 Tbsp coriander seeds
- 2 Tbsp salt
- 1/8 tsp red pepper flakes
- 3 cloves garlic, peeled
- 1-1/2 cups water
- 2 pints mixed-color cherry tomatoes
- 3 small red or green chiles (optional)
Clean the canning jars and lids, either in the dishwasher or by placing them in boiling water. Dry on clean paper towels.
In a small sauce pot, add the vinegar, sugar, mustard, coriander, salt, and pepper flakes. Heat on medium to dissolve the sugar. Let the liquid cool.
Divide the tomatoes between the jars, adding a garlic clove and a chile pepper, if desired, to each, packing lightly. Pour the cooled liquid over the tomatoes, making sure to evenly distribute the spices from the bottom of the sauce pot. Gently tap the filled jars to release any air bubbles. Place on the lids and screw the rings tightly.
Place the packed jars into a stockpot large enough to accommodate them. Fill the stockpot with water until just below the lids of the jars. Place on the stove and heat until it begins to boil. Turn the heat down to a low simmer for about 20–25 minutes. Remove from the heat and let cool completely.
When fully cooled, check to see that the dimple in the center of the lid has been pulled down from the canning process. Any that did not seal can be refrigerated for about a month. The sealed jars should can be stored for at least 6 months.