To Can Tomatoes
Ingredients
Directions
Prepare
Wash the tomatoes and remove any green or imperfect spots.
Cut the tomatoes into pieces and place them in a pot with a little coarse sea salt.
Cook and strain
Boil the tomatoes until they are perfectly soft.
Strain the tomatoes through a colander.
Return the strained tomatoes to the pot and bring them to a boiling heat.
Jar and seal
Pour the hot tomatoes into stone jugs (1 or 2-gallon jugs).
Seal the jugs with corks and pour hot canning cement over the corks.
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 main body, moisture and acidity of the preserved product.
- Coarse sea salt
- Seasons the tomatoes and helps draw out some moisture during cooking.
The step that matters
Pour the hot tomatoes into the jugs while they are still hot. Tomatoes must be boiling hot when sealed so that heat drives out air and kills spoilage microbes. Filling cool or sealing loosely can let the contents spoil in storage.
“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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