Tomato Pulp for Cream of Tomato Soup
Ingredients
Directions
Prepare
Place tomatoes in a wire basket or cheesecloth and plunge into boiling water for 1 to 3 minutes. Transfer tomatoes to cold water, then remove the skin and core.
Cook and strain
Boil the tomatoes in a kettle for 30 minutes.
Pass the tomato pulp through a sieve.
Pack and seal
Pack the pulp in glass jars or tin cans while hot, adding 1 teaspoon of salt per quart.
Partially seal glass jars and cap tin cans.
Sterilize
Sterilize for 20 minutes using a hot-water bath, 18 minutes with a water-seal or 5-lb. steam-pressure outfit, or 15 minutes in a pressure cooker.
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 pulp, acidity and flavour that form the body of the soup.
The step that matters
Sterilize for the full time. Sterilizing must hold the stated heat for the full time so harmful microbes are destroyed and the sealed jars and cans keep safely. Times differ by method, so follow the one you use.
“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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