From My Kitchen

What you’ll need: 

- Large stock or water bath pot

- Smaller pot of boiling water  

-Enough pint-sized glass jars to fill the pot, along with rings and lids

- Fresh, ripe small tomatoes (I like cherry or grape)

- Spices of your choice such as garlic (fresh), rosemary, oregano, basil, parsley, chives (used dried spices for canning)

- Lemon juice

- Salt

What you’ll do: 

1) Fill the smaller pot with water and  it come to a boil. Put a jar stand or small dish towel on the bottom of your pot (to avoid jars sitting directly on the bottom of the pot). put the jars in and fill with enough water to slightly cover the jars. Turn stove on High and let these come to a boil while you prep the ingredients.

2) Next, using a toothpick, poke 4-6 holes in each tomato so that it will absorb the flavors.

3) Remove the jars from the pot, cover the bottoms with garlic (peeled and smashed or chopped), one tsp of salt and one tablespoon of lemon juice.

4) Fill the jars with the tomatoes to about 1/2 full, then add dried spices. Place remaining tomatoes on top to about 1in headspace.

5) Pour hot water from your smaller pan over the tomatoes, just to cover them. Remove air bubbles, wipe rims and apply canning lids.

6) Place jars back into the large pot and bring it back up to a boil. Once boiling, set a timer for 30 min.

7) Let jars cool in pan for awhile, then remove to a wire rack to allow to cool completely.

Let these infuse in a cool, dark place for 4-6 weeks before opening. 

Note: my recipes are written to the ways I’ve been taught, methods that have been passed to me. They are not from a cookbook, nor have they been independently reviewed by the USDA. I am not, nor claim to be, a nutritionist. Please use your preferred methods if they differ from mine.