Canned Tomatoes
Ingredients
Directions
Prepare
Place very ripe tomatoes in a large pan and cover with boiling water to loosen the skin.
Remove the skins from the tomatoes.
Transfer the peeled tomatoes to a preserving kettle over moderate heat without adding water or seasoning.
Cook and jar
Bring the tomatoes to a boil and let them boil slowly for 30 minutes.
While boiling hot, fill the glass jars to the brim with the tomatoes and seal tightly.
Store the jars in a cool, dark closet. They will keep for two to three years.
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
- Very ripe tomatoes
- Provide the entire body, juice and flavour of the finished preserve.
The step that matters
Filling the jars while boiling hot. Hot tomatoes expel air from the jars and help create a vacuum seal as they cool. Filling cool or sealing loosely can let air in and spoil the contents.
“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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