Canned Tomatoes
Ingredients
Directions
Prepare
Scald and peel the tomatoes.
Boil the tomatoes for 20 minutes.
Sterilize the jars, covers, and rubbers.
Fill and seal
Stand jars on a cloth in a pan of hot water.
Fill jars with hot tomatoes, ensuring they overflow and expel all air bubbles.
Adjust the rubber and cover, then seal.
Allow to cool.
Store
Test the seal, label, and store in a cool, dry, dark place.
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 bulk, acidity and flavour of the preserved product.
The step that matters
Fill jars with hot tomatoes and expel air bubbles. Filling hot and leaving no air pockets helps create a vacuum seal as the jar cools and reduces the space available for spoilage microbes and oxygen.
“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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