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Canning Tomatoes At Home and in Club Work

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Canning Tomatoes At Home and in Club Work

Ingredients

Directions

  1. Dip the tomatoes in boiling water for a few seconds.

  2. Immediately transfer the tomatoes to cold water to firm them up.

  3. Prepare your canning equipment by sterilizing all containers and ensuring they are air-tight.

  4. Fill the sterilized jars with the prepared tomatoes.

  5. Process the jars in a steam-pressure canner at 250°F (120°C) for proper sterilization.

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.

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