Tomatoes, Canned
Ingredients
Directions
Prepare
Boil water in a kettle.
Add a small quantity of tomatoes and boil for 2 minutes until skins crack.
Remove tomatoes with a skimmer and place in a colander to cool.
Peel and cut the tomatoes.
Cook and can
In a large kettle, combine tomatoes with ½ cup of coarse sea salt.
Heat slowly and boil for 20 minutes, ensuring they are boiling hot but not boiling while filling cans.
Press covers down tightly with a knife while pouring hot wax around them.
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
- Supply the main body and juice that fill the cans and carry the flavour.
- Coarse sea salt
- Seasons the tomatoes and helps preserve them during storage.
The step that matters
Filling the cans while the tomatoes are hot. Keeping the tomatoes hot but not boiling helps drive air out of the cans and supports a tight seal as they cool.
“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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