After the training and extended series of classes I've taken through Kansas State University on the subject of home canning and food safety, I admit I'm a food safety "nut". I can only suggest you use tested recipes. We covered "Canning Sins" when we began training, and this was #1.

1. Making up your own canning recipe/s. Without scientific testing, you will not know how long the product needs to be processed to be safe.

You won't have a good idea of the pH of the ingredients, how long it needs to process, and TESTED recipes have also been tester AFTER they have been in storage for bacteria growth.

Many of today's vegetables and fruits have been genetically altered to be tastier and more disease resistant. These same changes mean that certain types of foods are less acidic than they were years ago. Many water bath canning recipes now call for the addition of lemon juice or vinegar to increase the pH levels of these foods, and processing times have been greatly increased in some instances. This fact alone is one reason why open kettle canning (which is different than water bath canning) is a REALLY bad idea these days for people who still use open kettle canning. This is also one more reason to stay away from old and untested recipes.

You will find tested recipes at the link below. I can also suggest the book from The University of Georgia, "So Easy to Preserve", a 375-page book with over 185 tested recipes, along with step by step instructions and in-depth information for both the new and experienced food preserver. Chapters include Preserving Food, Canning, Pickled Products, Jellied Fruit Products, Freezing and Drying.

You can also contact the folks at the link below for more information. Click on Info Request or Contact.

-Grainlady

Here is a link that might be useful: National Center for Home Food Preservation

I don't think you have a problem at all with the tomatoes, salt and basil. However, adding that olive oil is a definite no-no. In addition, vinegar is no longer recommended as an acidifier, it's lemon juice or citric acid, which are more acidic than vinegar is.

It seem like you want to just can a basic tomato mixture. That could be cold packed and waterbathed, but you're going to have to process for long enough that you aren't going to retain a lot of the shape.

You can use either pints or quarts, your choice, and you can use a HWB or pressure canning, again, based on your preference.

The thing that throws it off is the basil. How much do you intend to add?

You may can just tomatoes packed cold in water with 1/2 tsp of citric acid or 1 tablespoon of lemon juice in a HWB for 40 mnutes for pints or 45 minutes for quarts. Add salt or not, to taste, as you wish, it doesn't affect safety.

If you want to add basil, I think safety requires a pressure canning. 11 pounds of pressure for 30 minutes for pints or 35 minutes for quarts is what is called for if you add okra or zucchini, so I think you'd be fine with a bit of basil.

I can't even conjecture on the addition of olive oil. Canning with oil/butter/etc. is rarely recommended, although there is one pickled bean recipe that uses oil and is from NCHFP. It does have a lot of vinegar.

Annie

Thank you Grainlady, that's exactly what I needed to know.

DON'T DO IT!

I appreciate the time and trouble you go to in your replies, and all the information you provide.

And from saving me from being bashed on the canning or harvest forums.

Di

Thanks for the reply Annie, but I think I'll just stick to making your jelly and salsa, and leaving the rest to you experts!

As much as we like the combination, we will just have to enjoy it fresh.

And I also appreciate you taking the time to explain why this combination won't work.

That's why I came here first. As always good advice.

Di

Di, I think that's a good idea, some things are just so good fresh that they can't be preserved, and I guess, that's what makes them such treats for us.

Most tomato canning recipes I have want the tomatoes peeled and I can't imagine peeling them, LOL, and I don't think you'd be happy with the texture after pressure canning them anyway, even if you added olive oil after you opened the jar.

Annie

I have to agree. Cherry tomatoes are deliciously fragile. They just aren't meant for canning.

However, have you considered a roasted cherry tomato, basil and olive oil mixture with sea salt, fresh ground pepper and slivers of garlic, if you wish. That would freeze beautifully, much better than trying to freeze plain.

Another option is to lightly smoke the tomatoes and then roast the mixture on your barbecue or in the oven. Either way you'll be very thankful in the winter.

Carol

Here is a recipe from my Ball Blue Book Guide to Preserving. I have not made it. I have pickled the small green cherry tomatoes, in a dill brine. Very good as an antipasta or in winter salads.

Pickled Grape Tomatoes
Yield about 4 pints

1 quart grape tomatoes
1 tsp. salt (use pickling salt or kosher salt)
1 cup white wine vinegar
1 cup white vinegar
1 quart water
4 cloves garlic, peeled
4 sprigs fresh rosemary (you could go out on a limb and try basil here, but I have been told basil doesn't hold its flavor in canning and turns bitter, but just a sprig I think you could get away with)

Wash grape tomatoes and drain well. Combine salt, vinegars in a med saucepan and bring to a boil. Reduce heat and simmer 10 minutes. Pack grape tomatoes into hot hars, leaving 1/4 inch headspace. Ladle hot liquid over tomatoes, leaving 1/4 inch headspace. Add 1 clove garlic and 1 sprig rosemary to each jar. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling water canner. Note: Prick tomatoes to help prevent skin from cracking.

Lpink's note: This recipe seems to have an error in it because they don't say to use the water in the brine. 1 quart seems like a lot of water considering it only makes 4 pints, and you'll end up with brine left over, so I'd use 2 cups of water instead of 1 quart. Use distilled water or filtered water for the brine, since minerals in water can cause discoloration of garlic.

Can always open and add basil and olive oil before serving.

I can post my dilled green tomato pickle recipe if you want it. It's basically similar to the recipe above, except you use dill weed or dill seeds for the herb, and use the tomatoes green.

Di, FORGET my note about using 2 cups water. I can't do math to save my life!! I was thinking the yield was four 1/2 pints, not pints!! So then the 1 quart water makes sense if it is four pints of pickles!! BTW though, I would can a few sets of 1/2 pint jars, just right for a quickie snack!

Hey Di, I KNEW I had seen another good recipe for tomatoes with herbs, and today I was perusing my "Ball Complete Book of Home Preserving" and I saw this one, "Bruschetta in a Jar." I have made something similar using roasted red peppers. The recipe calls for roma (plum) tomatoes because they have less liquid, but also includes directions for using "wetter" tomatoes. I don't see why you couldn't roast some cherry toms to dry them out before canning then. If it were me, I'd roast AND drain, to intensify the flavor. This would be great added to spaghetti sauce too.

Bruschetta in a Jar, from "Ball Complete Book of Home Preserving"
Yield: Seven 8 oz. jars

5 cloves garlic, finely chopped
1 cup dry white wine
1 cup white wine vinegar
1/2 cup water (use distilled if possible but not mandatory)
2 TBLSP granulated sugar
2 TBLSP dried basil (don't use fresh, it won't hold up to canning)
2 TBLSP dried oregano (don't sub fresh)
2 TBLSP balsamic vinegar
9 cups chopped cored plum tomatoes

Prepare canning jars and lids as per safe canning practices. (Wash or rinse and rolling boil for 10 min. to sterilize).

In a large deep stainless steel saucepan, combine garlic, wine, wine vinegar, water, sugar, herbs and balsamic vinegar. Bring to a full rolling boil over high heat, stirring occasionally. Reduce heat, cover and boil gently for 5 minutes, until garlic is heated through. Remove from heat.

Pack tomatoes into hot jars to within a generous 1/2 inch (1 cm) of top of jar. Ladle hot vinegar mixture into jars to cover tomatoes, leaving 1/2 inch of headspace. Remove air bubbles and adjust headspace if necessary by adding more hot liquid. Wipe rim. Center lid on jar and screw on bands until resistence is met, then increase to fingertip-tight. (I have no idea what "fingertip-tight" is but I would say just screw the bands on tightly but not so tight you'll never be able to get them off).

Place in a boiling water bath canner, ensuring they are completely covered by water one inch above the top of the jar. Bring to a boil and process for 20 minutes. Remove canner from heat and wait 5 minutes, then remove jars from the canner, cool, and check seals. Store in a cool, dark place.

Note: if using globe tomatoes, chop and place in a colander and drain for 30 minutes before canning. Use drained liquid for soups or salad dressings. I see no reason you couldn't also roast lightly too, if using cherry toms., since this is a recipe for a drier consistency tomato. Just don't dry out too much, think about how "dry" a roma is and adjust your toms accordingly.

You guys are great, Carol I am going to try roasting them as you described and freezing them.

Lip, thanks for the recipes- I happen to have all the ingredients on hand for both.

I hadn't planned on canning today, but that may change.

Di