Canning Tomatoes
Ingredients
Directions
Prepare the tomatoes
Scald the tomatoes, remove the skins, and cut them into small pieces.
Put the tomatoes in a porcelain kettle and add coarse sea salt to taste.
Boil the tomatoes for fifteen minutes.
Can and seal
Prepare tin cans by filling them with hot water, then pour the water out.
Fill the cans with the boiled tomatoes.
Seal the tops on immediately using 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
- Provide the bulk of the product, with their water released and concentrated during boiling.
- Coarse sea salt
- Seasons the tomatoes to taste.
The step that matters
Fill the cans with the boiled tomatoes while hot and seal immediately. Hot food and hot cans help drive air out and create a vacuum as they cool, which keeps the seal firm. Letting the tomatoes cool before filling or delaying the seal risks trapped air and spoilage.
“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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