Try this Mini-Dill Tomato Canning Recipe Today
We’ve covered quite a few canned tomato recipes, from sauces and juices to processing them whole. However, the following recipe uses mini-tomatoes and a nice dill brine, and makes for a delicious addition to any stockpile. It’s also pretty easy to prepare, and you can experiment with different variations in order to come up a taste that appeals to you and your family.
1 ½ cups of cherry (or similar) tomatoes
½ cup of water
½ cup of apple cider vinegar
1 shallot, sliced on the thin side
1-2 bay leaves
4-5 tablespoons of chopped, fresh dill
1 tablespoon of canning, sea or kosher salt
½ teaspoon of citric acid
1 tablespoon of brown sugar
½ tablespoon of mustard seed
Some red pepper flakes (to taste)
The first step is to get your water bath canner ready and bring the water to a simmer. Place the canning jars inside as the canner heats up in order to warm them up as well. You may also want to heat the lids as this can help them to make a better seal. Make sure that you get this started before you work on the recipe, as it only takes a few minutes to prepare, and you want to get the ingredients processed as quickly as possible.
The next step is to sort and rinse the tomatoes before scoring the bottoms with a sharp knife. Put the scored tomatoes into a bowl or container with the mustard seed, sliced shallot, dill and bay leaves. Give them a good stir or toss and set them aside. Next, add the water, vinegar, salt, brown sugar, pepper flakes and citric acid to a stockpot. Bring the ingredients to a rolling boil before immediately removing from heat. As the mixture is heating up, place equal amounts of the contents in the container into each canning jar.
Once the liquid has boiled, carefully pour or ladle it into each canning jar until ½ inch of headspace remains. Remove any air bubbles and add more tomatoes, shallots or liquid as desired. However, you want the liquid to cover the tomatoes when all is said and done. Attach the lids and bands and screw firmly.
Processing and Storage
Place the jars into the water bath canner and make sure they’re submerged under boiling water before starting the processing timer. Process the tomatoes for 10 minutes (adjusting for altitude), remove the jars from the canner and place on the counter. Let them cool at room temperature for 24 hours before checking the seals and condition of the jars. Label and date those that are in good condition and place in a cool, dark location for long-term storage. You should be able to get a shelf life of more than a year if canned properly, but it’s important to check the jars periodically.
If the jars didn’t seal properly, you can reprocess them, but you may just want to keep them in the refrigerator and enjoy them a day or two later, once the tomatoes have been infused with the brine. In any case, this is a tasty, zesty method to store cherry tomatoes over the long-term. Try it for yourself and enjoy this simple, yet nutritious and delicious addition to your emergency food stockpile.