Canning Tomatoes Thick
Ingredients
Directions
Prepare the tomatoes
Blanch, cold dip, core, and peel the tomatoes.
Place the tomatoes in a preserving kettle without any water.
Cook and jar
Boil the tomatoes until they reach the desired thickness.
Pour the hot mixture into Perfect Seal Jars and add a little coarse sea salt.
Put on the rubbers and tops, adjusting the spring as needed.
Sterilize and seal
Sterilize in a boiler for 25 minutes.
Press down the spring and remove from the boiler.
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
- Cooked down to a thick, concentrated body as the main structure of the preserve.
The step that matters
Boiling to the desired thickness. Tomatoes thicken as water evaporates and pectin and solids concentrate. Stopping too early leaves the product runny, while over-reducing can scorch the bottom of the kettle, so it needs steady stirring and checking.
“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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