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To Can Tomatoes Whole

A method for canning whole tomatoes by blanching, peeling, and packing them into cans.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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To Can Tomatoes Whole

Ingredients

Directions

Peel the tomatoes

  1. Pour boiling water over the tomatoes in a pan and let them sit until the skins slip off easily.

  2. Transfer the tomatoes to cold water and remove the skins without cutting deep enough to expose the seeds.

Heat and can

  1. Heat boiling water in a granite or porcelain kettle and drop in the whole tomatoes a few at a time until thoroughly heated but not soft.

  2. Remove the tomatoes and pack them into cans carefully to avoid mashing or breaking.

  3. Fill the cans with boiling water and seal immediately.

Recipe from a historical cookbook (Internet Archive).

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 fruit itself, which stays whole and firm when packed in the cans.

The step that matters

Heating the tomatoes without softening them. Dropping the tomatoes into boiling water only until they are thoroughly heated keeps them firm. Overheating breaks down the pectin in the flesh, so they turn mushy in the can.

“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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