To Can Tomatoes
Ingredients
Directions
Prepare
Wash the tomatoes and remove any green or imperfect spots.
Cut the tomatoes into pieces and place them in a pot with a little coarse sea salt.
Cook and strain
Boil the tomatoes until they are perfectly soft.
Strain the tomatoes through a colander.
Return the strained tomatoes to the pot and bring them to a boiling heat.
Jar and seal
Pour the hot tomatoes into hot stone jugs (1 or 2-gallon size).
Seal the jugs with corks and pour hot canning cement over the corks.
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 flavour of the preserved sauce.
- Coarse sea salt
- Seasons the tomatoes and adds a little flavour during cooking.
The step that matters
Boil the tomatoes until perfectly soft. Thorough cooking softens the fruit and breaks down its cell walls, so the strained tomatoes have a smooth texture. Hot filling into clean, hot containers helps keep the contents safe for 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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