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.
Boil
Boil the mixture 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.
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
- Supply the bulk, water and acidity that make up the canned product.
- Shellac
- Forms the airtight seal that closes the can tops.
- Rosin
- Works with the shellac to form the airtight seal that closes the can tops.
The step that matters
Solder the tops on immediately. Sealing the cans immediately while the tomatoes are hot matters because the heat drives air out of the can, and as the contents cool they draw a partial vacuum that holds the lid down. Delay lets air back in and loosens the 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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