Cherry tomatoes may be canned or frozen.

OSU Extension recommends removing the skin of all varieties of tomatoes before canning. Easy directions are available on page 4 of PNW 300 Canning Tomatoes and Tomato Products. http://extension.oregonstate.edu/fch/food-preservation  Be sure to follow up-to-date instructions for processing any tomato products. Some sources on the internet or in magazines or cookbooks have not been up-dated and have processing times that could result in an unsafe product. Botulism is a risk when processing times are too short.

If you have a lot of cherry tomatoes and you don't have a lot of time, you may want to freeze them with or without the skins removed. If you don't remove the skins, the skins will slip right off when the tomatoes are thawed. You can then use them or can the tomatoes when you have more time.

Other up-to-date, tested recipes are also available from these reliable resources:
http://extension.oregonstate.edu/fch/food-preservation
http://nchfp.uga.edu/publications/publications_usda.html
http://nchfp.uga.edu/publications/publications_uga.html
or the current Ball Blue Book

OSU Extension sponsors the Food Safety/Preservation Hotline. Oregonians can contact Master Food Preservers who can help you with your questions at <personal data hidden>, M-F, 9:00 AM to 4:00 PM through mid-October.

You can also call your local OSU Extension office for advice. In Deschutes County, the number is<personal data hidden>.

Enjoy all those wonderful tomatoes! I know those are are real treasure in the high desert!