Canning Tomatoes
Ingredients
Directions
Prepare
Scald the tomatoes and remove the skins.
Cut the tomatoes into small pieces.
Cook
Place the tomatoes in a porcelain kettle and add coarse sea salt to taste.
Boil the mixture for fifteen minutes.
Can and seal
Prepare tin cans by filling them with hot water, then pour the water out.
Fill the cans with the boiled tomatoes.
Solder the tops on immediately using melted shellac and rosin.
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
- The main food, softened by boiling and sealed inside the cans, giving body and acidity.
The step that matters
Soldering the tops immediately. Sealing while the tomatoes are still hot lets the contents cool and contract inside the can, creating a vacuum that helps keep air and microbes out.
“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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