Canned Tomatoes
Ingredients
Directions
Peel and scald
Pour boiling water over the tomatoes to loosen the skins and peel them.
Place the peeled tomatoes in a kettle and cover with cold water.
Bring the kettle slowly to a boil and scald the tomatoes thoroughly.
Skim off any foam, then carefully pack the tomatoes into sterile jars.
Pack and seal
Fill the jars to overflowing with boiling water and seal them quickly.
Pack the tomatoes closely in sterile jars.
Cover with cooled boiled water.
Steam for 20 minutes before sealing with boiling water.
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
- The main food being preserved, supplying the flesh and juice that fill the jars.
- Boiling water
- Provides heat that loosens the skins for peeling and scalds the fruit.
The step that matters
Bring the kettle slowly to a boil and scald the tomatoes thoroughly.. Heating the tomatoes thoroughly inactivates enzymes and destroys microorganisms that cause spoilage. If the heat is uneven or too brief, the fruit may not be fully treated, which can affect how well the jars keep.
“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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