Canning Tomatoes
Ingredients
Directions
Prepare
Peel the whole tomatoes and pack them tightly into cans, pressing them down gently.
Place a board in the bottom of a large pot and set the cans on the board.
Process and seal
Fill the pot with cold water until it reaches halfway up the sides of the cans.
Loosely place the tops on the cans and boil for 20 minutes.
Remove the cans and if they are not full, add hot water and seal immediately.
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
- Whole tomatoes
- Supply the bulk of the fruit, along with moisture and acidity that define the canned product.
The step that matters
Seal immediately after adding hot water. Sealing while the contents are still hot lets them cool and contract, which pulls a partial vacuum into the can. Delaying the seal lets the contents cool first, so the vacuum that keeps the can sealed may not form.
“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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