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To Can Tomatoes Whole

This recipe describes how to can whole tomatoes by boiling them in jars with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Can Tomatoes Whole

Ingredients

Directions

Prepare the tomatoes

  1. Select firm, smooth tomatoes.

  2. Peel them like apples.

  3. Scald and skin them carefully.

  4. Remove the stems with a knife.

Pack and process

  1. Fill glass canning jars with whole tomatoes.

  2. Sprinkle a little salt over them.

  3. Place the jars in a pot or boiler filled with cold water.

  4. Boil the water until the tomatoes are thoroughly heated.

  5. Remove the jars from the boiling water.

  6. Seal them tightly using self-sealing glass jars.

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 main body and flavor of the finished canned product.
Salt
Seasons the tomatoes and adds flavor to the packed jars.

The step that matters

Scald and skin them carefully. Tomato skins loosen when briefly scalded in hot water, so handling gently keeps the fruit whole. Tearing the flesh lets juice escape and leaves the jars looking less neat once sealed.

“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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