Canned Tomatoes
Ingredients
Directions
Prepare the tomatoes
Boil the tomatoes for about 2 minutes to remove the skins.
Drain the tomatoes and cut them in halves.
Place the halved tomatoes in a sieve and press slightly to extract juice.
Transfer the drained tomatoes to a bowl.
Fill and seal the jars
In a porcelain-lined kettle, heat the tomatoes until they boil thoroughly.
Prepare jars by rolling them in hot water.
Fill jars with boiling tomatoes.
Immediately place a rubber seal and screw down the cover.
Repeat until all jars are filled, keeping the tomatoes boiling.
Once jars are cold, screw the covers tight.
Store jars in a cool, dark place, wrapped in paper.
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
- Ripe tomatoes
- Provide the main body, juice and flavour of the preserved fruit.
The step that matters
Keeping the tomatoes boiling while filling jars. Tomatoes must stay at a full boil while packed hot, so the contents are heated thoroughly and the jars seal as they cool. Letting them cool before filling risks spoilage.
“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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