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Preserve

Canning Tomatoes

Canned tomatoes are tomatoes preserved in sealed tin cans after boiling with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Canning Tomatoes

Ingredients

Directions

Prepare the tomatoes

  1. Scald the tomatoes and remove the skins.

  2. Cut the tomatoes into small pieces.

  3. Place the tomatoes in a porcelain kettle and add coarse sea salt to taste.

  4. Boil the mixture for fifteen minutes.

Can and seal

  1. Prepare tin cans by filling them with hot water, then pour out the water.

  2. Fill the cans with the boiled tomatoes.

  3. Seal the tops of the cans immediately with a mixture of shellac and rosin melted together.

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

Tomatoes
Provide the main body, moisture and flavor of the preserved dish.
Coarse sea salt
Seasons the tomatoes and adds flavor to the boiled mixture.

The step that matters

Seal the tops of the cans immediately. Sealing right after filling keeps the contents hot and limits air and microbes entering the can, which helps the tomatoes keep without spoiling.

“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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