General Directions for Canning Tomatoes
Ingredients
Directions
Prepare
Select medium sized round tomatoes.
Dip them into boiling water for a moment to loosen the skin. Remove the skin from the tomatoes.
Sterilize the jar, rubber ring, and lid. Adjust the rubber ring on the jar.
Add 1 teaspoon of salt to each quart jar.
Place the tomatoes in the jar and fill with salted water.
Process and store
Adjust the cover without screwing it on to allow steam to escape.
Place jars in a large dishpan or wash boiler with a cloth or rack at the bottom. Surround jars with warm water to the neck of each jar.
Cover the pan with a lid and bring the water to a boil. Cook for one hour, then remove jars and screw the covers on securely.
Store canned tomatoes upside down in a dark place.
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
- Medium sized round tomatoes
- Provide the main body of the preserve, which softens and becomes tender during processing.
- Coarse sea salt
- Seasons the tomatoes and helps the preserved flavour stay balanced.
- Salted water
- Fills the jar around the tomatoes, keeping them submerged and adding moisture.
The step that matters
Cook for one hour, then remove jars and screw the covers on securely.. The jars must be held at a full boil for the full hour so heat reaches the contents and the seal forms properly; the covers are tightened only after removal so the seal can close as the jar cools.
“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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