Canned Tomatoes
Ingredients
Directions
Peel and drain
Boil the tomatoes for about 2 minutes to remove the skins.
Skim the tomatoes out of the hot water and drain them.
Cut the peeled tomatoes in halves and place them in a sieve to drain.
Press the tomatoes slightly to force out the juice.
Transfer the pressed tomatoes to an earthen bowl.
Pack the jars
Put the drained tomatoes in a porcelain-lined kettle and heat until boiling.
Prepare the jars by rolling them in hot water.
Place the jars in a pan of hot water on the stove.
Fill each jar to overflowing with boiling tomatoes.
Quickly seal each jar with a rubber band and screw on the cover.
Repeat until all jars are filled, keeping the tomatoes boiling throughout.
Cool and store
Once the jars are cold, screw the covers tight again.
Store the jars in a cool, dark place, wrapping each in paper to exclude light.
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
- Make up the whole contents of the jars, supplying the flesh and juice that fill them.
- Glass jars
- Hold the hot tomatoes airtight so they can be stored after cooling.
The step that matters
Fill each jar to overflowing with boiling tomatoes and seal quickly. Filling with boiling tomatoes and sealing right away keeps the contents hot and pushes out air as the jar cools. This reduces the air left in the jar and limits microbial growth, which helps the contents keep.
“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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