Tomatoes
Ingredients
Directions
Prepare
Scald tomatoes for 14 minutes or until skins loosen, then cold dip the tomatoes.
Remove stems and cores.
Pack and seal
Pack tomatoes directly into hot jars or cans, pressing down with a tablespoon (do not add water).
Add 1 teaspoon of salt per quart.
Position rubbers and caps on jars, but do not tighten.
Seal tin cans completely.
Sterilize
Sterilize according to your method: 22 minutes for water bath, 18 minutes for water seal at 214°F, 15 minutes at 5 pounds steam pressure, or 10 minutes at 10 pounds steam pressure.
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 bulk of the product, with acidity and moisture that fill the hot jars or cans.
The step that matters
Sterilize for the full time your method requires. Heat must reach and hold throughout the packed contents to destroy microorganisms. Shortening the time or running a lower heat setting can leave the centre of the jar under-processed, so follow the time listed for your chosen method exactly.
“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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