Canning Tomatoes
Ingredients
Directions
Prepare the tomatoes
Scald the tomatoes and remove the skins.
Cut the tomatoes into small pieces.
Put the pieces in a porcelain kettle and add coarse sea salt to taste.
Cook
Boil for fifteen minutes.
Can and seal
Prepare tin cans by filling them with hot water, then pour out the water.
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 ingredient, which softens and releases juice as it boils, forming the packed contents.
The step that matters
Solder the tops on immediately. Filling the cans with hot tomatoes and sealing them at once lets the contents cool under a partial vacuum, which helps keep air and microbes out. Any delay lets the contents cool and air enter before sealing, raising the risk of 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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