Canning Whole Tomatoes
Ingredients
Directions
Make the liquid
Remove the skins from the tomatoes and cut them up.
Boil the cut tomatoes in a preserving kettle for 20 minutes.
Remove from heat and strain the mixture.
Return the strained liquid to the heat.
Pack and seal
Select small ripe tomatoes, dip them in boiling water, and remove the skins.
Place the whole tomatoes into sterilized jars.
Add 1 level teaspoon of coarse sea salt to each quart jar.
Pour the boiling strained liquid into the jars until filled.
Seal the jars with rubber and lids.
Sterilize
Place the jars in a sterilizer with hot water and bring to a boil.
Sterilize for 30 minutes, then remove the jars 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
- Provide the fruit, juice and natural acidity that make up the canned product.
The step that matters
Sterilize for the full 30 minutes. Holding the sealed jars at a full boil for the whole time heats the contents enough to kill spoilage microbes. Cutting the time short leaves the tomatoes under-processed and at risk of spoiling in storage.
“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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