Tomatoes, Canned
Ingredients
Directions
Prepare the tomatoes
Boil water in a kettle.
Add a small quantity of tomatoes to the boiling water for about 2 minutes, until the skins begin to crack.
Quickly remove the tomatoes with a skimmer and place them in a colander to cool.
Peel and cut the cooled tomatoes.
Cook and seal
In a large kettle, combine the tomatoes with ½ cup of coarse sea salt.
Heat the mixture slowly and boil for 20 minutes, ensuring it is boiling hot but not boiling over while filling the cans.
Press the 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
- Provide the bulk of the product and its acidity and flavor once cooked down.
- Coarse sea salt
- Seasons the tomatoes and helps draw out moisture during cooking.
The step that matters
Pressing the covers down while pouring hot wax. The seal depends on the cans being hot and the covers pressed down tightly while the wax is poured. If the tomatoes are not kept at a full boil while filling, the cans may not be hot enough to seal properly, which can let air and spoilage organisms in.
“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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