Canning Tomatoes
Ingredients
Directions
Prepare the tomatoes
Scald the tomatoes and remove the skins.
Cut the tomatoes into small pieces.
Place the tomatoes in a porcelain kettle and add coarse sea salt to taste.
Cook and can
Boil the mixture for fifteen minutes.
Prepare tin cans by filling them with hot water, then pour the water out.
Fill the cans with the boiled tomatoes.
Seal the tops with a mixture of melted shellac and rosin.
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
- Makes up the whole product, supplying the bulk, juice and tart flavor of the finished tomatoes.
The step that matters
Boil the mixture for fifteen minutes. Heat softens the tomatoes and drives off air trapped in the fruit. Thorough heating also kills microorganisms that could otherwise spoil the food once it is sealed in the cans.
“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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