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To Can Tomatoes to Fry

This recipe describes how to can tomatoes for later frying.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Can Tomatoes to Fry

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the tomatoes

  1. Trim the stem end from the tomatoes and cut them in half.

  2. Place the halves in a dripping pan and heat in a 400°F (200°C) oven until thoroughly heated.

Jar and store

  1. Transfer the heated tomato slices into jars.

  2. Fill the jars with boiling water or stewed tomatoes.

  3. Seal the jars airtight.

  4. Once cool, wrap each jar in paper and store in a dry, cool place.

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

Nice, smooth tomatoes
Form the bulk of the preserved product, providing the flesh that softens and holds its shape when heated.

The step that matters

Seal the jars airtight. A proper airtight seal keeps air and microbes out of the jar, which is what allows the tomatoes to keep safely in 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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