Canned Tomatoes
Ingredients
Directions
Prepare
Scald and peel the tomatoes.
Cut large tomatoes into quarters and smaller ones in halves.
Cook and can
Add coarse sea salt to taste.
Cook for 3 to 5 minutes after boiling.
Can and seal while hot.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Tomatoes
- Provide the bulk of the dish, along with their acidity and moisture that shape the final canned product.
- Coarse sea salt
- Seasons the tomatoes to taste.
The step that matters
Cook for 3 to 5 minutes after boiling. Brief boiling heats the tomatoes through so they can be sealed safely while hot. Cooking far longer softens them and can change their texture and flavor before canning.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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