Canned Tomatoes
Ingredients
Directions
Prepare the tomatoes
Place ripe tomatoes in a large pan and cover with boiling water to loosen the skins.
Remove the skins from the tomatoes.
Transfer the peeled tomatoes to a preserving kettle over moderate heat without adding water or seasoning.
Cook and jar
Bring the tomatoes to a boil and simmer for 30 minutes.
While the tomatoes are boiling hot, fill glass jars with the tomatoes and seal tightly.
Store the jars in a cool, dark closet.
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
- Very ripe tomatoes
- Provide the bulk, acidity and flavour of the preserved product.
- Boiling water
- Loosens the skins so they can be removed easily before cooking.
The step that matters
Filling the jars while the tomatoes are boiling hot. Hot tomatoes help drive air out of the jars and create a vacuum as they cool, which helps the seal form. Letting them cool before filling weakens the seal and risks spoilage.
“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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