Canned Tomatoes
Ingredients
Directions
Prepare
Place very ripe tomatoes in a large pan.
Cover with boiling water to loosen the skin.
Remove the skins from the tomatoes.
Cook
Transfer the peeled tomatoes to a preserving kettle over moderate heat without adding water or seasoning.
Bring the tomatoes to a boil.
Simmer for 30 minutes.
Jar and store
Fill glass jars with the tomatoes while still hot.
Seal the jars tightly.
Store the jars in a cool, dark place.
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
- Supply the bulk, juice and natural acidity that make up the preserved tomatoes.
The step that matters
Fill the jars while the tomatoes are still hot. Hot tomatoes packed into jars help drive out air. As the contents cool, this helps create the vacuum that holds the seal.
“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.
More canned tomatoes recipes
You might also like
Green Corn Pudding64 recipes
Cornmeal mush12 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.