Canned Tomatoes
Ingredients
Directions
Prepare the tomatoes
Scald the tomatoes and slip off the skins.
Slice the tomatoes and cook until thoroughly heated.
Season and jar
Add coarse sea salt to taste.
Pack the tomatoes into jars, sealing them as tightly as possible.
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
- Supply the bulk, juice and acidity that make up the preserved product.
The step that matters
Cook until thoroughly heated. Heating the tomatoes through drives off air and helps the jars seal as they cool. Tomatoes are only mildly acidic, so thorough heating matters for keeping the preserve safe and stable.
“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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