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Canning Tomatoes Whole

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Canning Tomatoes Whole

Ingredients

Directions

  1. Select ripe tomatoes and scald them to remove the skins.

  2. Layer the tomatoes in a preserving kettle with the stem end down.

  3. Cover the tomatoes with boiling water and cook until heated through.

  4. Pack the tomatoes closely in new tin cans and cover with the boiling liquid.

  5. Seal the cans.

Recipe from a historical cookbook (Internet Archive).

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.

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