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 salt to taste.
Cook
Boil the mixture for fifteen minutes.
Can and seal
Prepare tin cans by filling them with hot water, then pour out the water.
Fill the cans with the boiled tomatoes.
Solder the tops on immediately using 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
- Form the main body of the preserve, providing moisture, acidity and bulk once boiled.
The step that matters
Solder the tops on immediately. Sealing while the tomatoes and cans are still hot lets the contents cool and contract inside the can, which pulls a partial vacuum that helps keep the seal tight. Delay lets air back in and weakens that seal.
“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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