Canned Tomatoes
Ingredients
Directions
Prepare the tomatoes
Scald and peel the tomatoes.
Slice them in half through the center.
Press one half in your hand to force out the seeds into a bowl.
Cut the halves into smaller pieces and add them to a preserving kettle.
Drain the juice from the seeds through a sieve.
Add the drained juice to the kettle.
Cook
Add 1 teaspoon of salt for every 3 or 4 pints of fruit.
Heat slowly, stirring from the bottom, and skim off any foam.
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
- Provide the main body, acidity and juice that fill the jars.
- Salt
- Seasons the tomatoes and helps draw out flavor during cooking.
The step that matters
Heat slowly, stirring from the bottom. Tomatoes are thick and sugary, so they can scorch on the base of the kettle if heated fast or left unstirred. Slow heating with stirring from the bottom prevents sticking and burnt flavor, and skimming foam keeps the finished product clear.
“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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