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Prepare your workspace and preheat the jars in the Ball Easy Canner.
Prick the skin of the grape tomatoes to prevent them from bursting.
In a pot, combine water, salt, and vinegars, then bring to a boil.
Take one preheated jar and fill it with the grape tomatoes.
Check the headspace and add rosemary, garlic, and optional pickle crisp to the jar.
Pour the hot liquid into the jar, ensuring to check the headspace again.
Eliminate any air bubbles and wipe the rim of the jar clean.
Secure the lid on the jar, tightening it just to fingertip tightness, and return it to the canner.
Repeat this process for each jar until all are filled and sealed.
Set the timer on the canner and allow the jars to process.
After processing, remove the lid of the canner and let the jars sit for five minutes.
Carefully take the jars out and place them on a towel, allowing them to rest for at least 12 hours.
Finally, check to ensure that the jars have sealed properly.