Canning Tomatoes At Home
Ingredients
Directions
Prepare
Prepare canning equipment, including tables, jars, and water.
Scald the jars in boiling water.
Prepare the tomatoes by scalding them to remove the skins. Chill the tomatoes in cold water after scalding.
Pack and seal
Fill the jars to within ¼ inch of the top with tomatoes. Add tomato juice and salt to the jars.
Seal the jars. Invert the jars in trays to drain through the vent holes.
Exhaust the jars in boiling water for 5 to 8 minutes. Seal the vent hole in the jar caps.
Process and finish
Return the jars to the boiler and process for 15 to 30 minutes.
Inspect the jars to ensure they are airtight. Let the jars cool before labeling.
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
- Make up the main body of the preserve, providing the fruit that is packed and processed in the jars.
- Tomato juice
- Fills the spaces between the tomatoes in the jar, adding moisture and liquid to the pack.
The step that matters
Exhaust the jars before sealing. Boiling the jars to drive out air creates a vacuum as they cool, which helps seal the lids and keeps the contents safe in storage. Skipping or shortening this step can leave air in the jar and weaken the seal.
“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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