Canned Tomatoes
Ingredients
Directions
Prepare the tomatoes
Pour boiling water over tomatoes to loosen the skins and peel them.
Place the peeled tomatoes in a kettle, cover with cold water, and bring to a boil.
Thoroughly scald the tomatoes. Skim off any foam.
Pack and seal
Carefully pack the tomatoes in sterile jars.
Fill the jars to overflowing with boiling water and seal quickly.
Cook the tomato pieces
Cut peeled tomatoes into pieces.
Heat slowly to boiling. Cook until very soft. Skim the mixture.
Seal in sterile 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
- Tomatoes
- Provide the bulk of the product, and their acidity and moisture set the texture as they soften.
The step that matters
Thoroughly scald the tomatoes. Scalding heats the tomatoes through and softens them enough to be packed well. Thorough heating also helps drive out air and reduce microbes before sealing, which matters for shelf-stable canning.
“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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