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To Can Tomatoes Whole

A method for preserving whole tomatoes by canning them in jars with salt and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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To Can Tomatoes Whole

Ingredients

Directions

Prepare the tomatoes

  1. Select small, solid tomatoes and place them in a wire basket.

  2. Plunge the basket into boiling water quickly to peel the tomatoes.

  3. Pack the peeled tomatoes loosely into jars.

  4. Add 1 teaspoon of coarse sea salt to each jar.

  5. Fill the jars to overflowing with boiled and cooled water.

Seal and process

  1. Adjust the rubbers and lay the tops on loosely.

  2. Place the jars into a boiler and surround them with cold water.

  3. Boil rapidly for 5 to 10 minutes.

  4. Fasten each jar without lifting the lid.

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.

Explore the science

What each ingredient does

Small solid tomatoes
Provide the main body and texture of the canned fruit.
Coarse sea salt
Seasons the tomatoes and adds flavor to the packed liquid.

The step that matters

Fill the jars to overflowing with boiled and cooled water. Leaving no headspace lets the tomatoes stay fully covered by liquid, which helps keep air away from the fruit. Air exposure can cause discoloration and spoilage during storage.

“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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