Canned Tomatoes in Stone Jugs
Ingredients
Directions
Prepare and cook
Wash and cut the tomatoes.
Cook the tomatoes with a little salt until perfectly soft.
Strain the cooked tomatoes through a colander.
Return the strained tomatoes to the pot and heat until boiling.
Jar and seal
Pour the hot tomatoes into one or two-gallon stone jugs.
Cork the jugs and seal with hot cement.
Once cool, dip the jugs in cement again to ensure they are air-tight.
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
- The main food; cooking softens them so they strain into a smooth, pourable liquid.
- Salt
- Seasons the tomatoes lightly while they cook.
The step that matters
Sealing the jugs. Any gap in the cork or cement lets air in. Air carries oxygen and microbes that spoil food, so the seal must be complete. Re-dipping the jugs after they cool covers any gaps that formed.
“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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