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.
Once peeled and cut, place the tomatoes in a large kettle.
Add ½ cup of coarse sea salt for every bushel of tomatoes.
Cook and seal
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
- Pale pink red tomatoes
- Provide the main body, acidity and flavor of the preserved product.
- Coarse sea salt
- Seasons the tomatoes and helps draw out moisture during cooking.
The step that matters
Heating and boiling the tomato mixture. The mixture must be heated slowly and kept boiling hot when filling the cans, so that the contents are hot at sealing. Hot filling helps drive air out and supports a good seal, while boiling over would waste product and make filling unsafe.
“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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