To Can Tomatoes
Ingredients
Directions
Prepare and fill
Submerge tomatoes in boiling water until the skin can be easily removed.
Fill cans with the skinned tomatoes and cap them.
Process and seal
Process the cans in a steam drum at 240°F (115°C) for 8 minutes.
Vent the cans and solder the vent hole, then reprocess for 20 minutes.
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 main body, flavor and acidity of the canned product.
- Boiling water
- Loosens the skins so they peel off easily.
The step that matters
Processing time and temperature in the steam drum. Tomatoes are borderline acidic, so heat must reach and hold a safe level for the full time to destroy spoilage microorganisms. Shortening or skipping the processing can leave them alive and let the sealed cans spoil.
“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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