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Canning Whole Tomatoes

A method for preserving whole tomatoes by blanching, peeling, boiling, and canning them in jars with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Canning Whole Tomatoes

Ingredients

Directions

Prepare the tomatoes

  1. Blanch, cold dip, core, and peel the tomatoes.

  2. Boil the tomatoes in a preserving kettle for 20 minutes.

  3. Rub the boiled tomatoes through a sieve to make the liquid smooth and remove seeds.

  4. Reheat the strained liquid in the preserving kettle.

  5. Blanch small, firm, ripe tomatoes, then plunge them into cold water, peel, and core them.

Pack and seal

  1. Pack the tomatoes carefully into Perfect Seal Jars without crowding.

  2. Add 1 teaspoon of coarse sea salt to each quart jar.

  3. Fill the jars with the strained boiling hot liquid.

  4. Put on the rubbers and tops, adjusting the spring as needed.

  5. Sterilize the jars for 30 minutes.

  6. Press down the spring and remove.

Recipe from a historical cookbook (Internet Archive).

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
Form the main body of the jar; boiling and straining turn them into a smooth liquid.

The step that matters

Fill the jars with the strained boiling hot liquid. Hot liquid drives air out of the jars and helps create a vacuum seal, so the contents stay safely preserved.

“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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