Whole Tomatoes
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the tomatoes
Put the pared and sliced tomatoes into a saucepan and cook for 20 minutes.
Rub the cooked tomatoes through a strainer.
Return the strained tomato to the fire.
Pare the whole tomatoes.
Pack the jars
Place the whole tomatoes in sterilized jars.
Pour enough of the stewed and strained tomato into the jars to fill all the gaps.
Bake and seal
Place the uncovered jars in a 350°F (175°C) oven on a pad of asbestos or in shallow pans of hot water.
Let the tomatoes cook in the oven for 30 minutes.
Remove the jars from the oven.
Fill the jars to overflowing with boiling hot strained tomato.
Seal the jars.
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
- Whole tomatoes
- Form the body of the canned product, keeping their shape and texture during processing.
- Pared and sliced tomatoes
- Cooked down and strained to make the liquid that fills the jars and covers the whole tomatoes.
The step that matters
Filling the jars to overflowing before sealing. Hot tomato fills the headspace so that, as the contents cool, a vacuum can form and the seal holds. Gaps left in the jar can allow air in and 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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