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Canning Tomatoes At Home and in Club Work

This recipe describes how to can tomatoes at home or in club work using salt, sugar, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Tomato and sugar are a kitchen classic. They rank in the top 33% of all ingredient pairs, and cooks put them together in 4,667 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Canning Tomatoes At Home and in Club Work

Ingredients

Directions

Prepare

  1. Classify tomatoes into extra fine, fine, medium, and small sizes.

  2. Prepare glass jars or tin cans with caps and labels.

  3. Sterilize all utensils and containers before use.

Fill and process

  1. Fill jars with tomatoes, adding salt and sugar as desired.

  2. Process pint jars under 15 pounds of steam pressure for 6 minutes or under 5 pounds for 15 to 20 minutes.

  3. Process quart jars under 15 pounds of steam for 8 to 12 minutes or under 5 pounds for 25 minutes.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Tomato + sugartop 33% of all pairs
    Smell alikelow
    Cooked together4,667 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tomatoes
Provide the main body, flavour and acidity of the preserved product.
Salt
Seasons the tomatoes and adds flavour to the preserved product.
Sugar
Balances the acidity of the tomatoes and rounds out their flavour.

The step that matters

Processing time and pressure for the jar size. Tomatoes are borderline acidic, so they need enough heat for long enough to destroy harmful microorganisms. Pint and quart jars need different times, and too short a process can leave the contents unsafe to store at room temperature.

“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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