Skip to main content
Main

Canned Whole Tomatoes

A method for preserving whole tomatoes in sterilized jars.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Canned Whole Tomatoes

Ingredients

Directions

Prepare the tomatoes

  1. Select firm medium or small tomatoes.

  2. Scald the tomatoes.

  3. Dip the tomatoes in cold water.

  4. Remove the skins and cores.

Pack and process

  1. Pack the tomatoes in sterile jars.

  2. Fill the jars with boiled and cooled water.

  3. Cover the jars.

  4. Steam for 25 to 30 minutes or until the tomatoes are tender.

  5. Fill the jars to overflowing with boiling water.

  6. Seal the jars.

Recipe from a historical cookbook (Internet Archive).

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
Form the bulk of the jar and soften into tender flesh during steaming.
Boiling water
Fills the jars around the tomatoes, keeping them covered and moist.

The step that matters

Fill the jars to overflowing with boiling water. Filling to the top with hot water drives out trapped air and leaves little headspace. This helps the contents stay submerged and the jar seal form as it cools.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes