Canned Tomatoes
Ingredients
Directions
Peel and slice the tomatoes into a kettle.
Add a little coarse sea salt and cook well, removing any scum.
Can the tomatoes while hot.
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
- Good ripe tomatoes
- Provide the main body, acidity and flavour of the preserve.
The step that matters
Cooking well while removing scum. Tomatoes must be brought fully to a boil and cooked through so heat can drive out air and reach the whole batch. Skimming scum keeps the finished tomatoes clean in appearance and flavour, which matters for safe, 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.
More canned tomatoes recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.