Canned Whole Tomatoes
Ingredients
Directions
Prepare the tomatoes
Scald the tomatoes, then cool them, and remove skins and cores.
Pack and steam
Pack the tomatoes in sterile jars and fill with boiled and cooled water.
Cover the jars and steam for 25 to 30 minutes or until the tomatoes are tender.
Fill the jars to overflowing with boiling water and seal.
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
- Firm medium or small tomatoes
- Provide the fruit that is packed and cooked until tender in the jars.
- Boiled and cooled water
- Fills the jars around the tomatoes, keeping them covered and moist during processing.
The step that matters
Fill the jars to overflowing with boiling water and seal.. Headspace and trapped air matter for a safe seal. Filling to overflowing with boiling water drives out air and helps the jar form a vacuum as it cools, which reduces spoilage risk.
“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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