Canned Tomatoes
Ingredients
Directions
Prepare the tomatoes
Plunge tomatoes into boiling water for a few seconds to loosen skins, then drop into cold water.
Remove skins and cut out the hard part around the stem end.
Put whole tomatoes or cut into fourths into sterilized jars.
Fill the jars
Fill jars with tomatoes and cover with salted water (1 teaspoon salt to 1 quart water).
Adjust rubbers and covers, but do not screw them down.
Process and seal
Place jars on layers of cloth in a kettle with a flat bottom.
Fill kettle with cold water to reach the neck of the jars.
Heat water to boiling point, cover kettle, and boil for one hour.
Remove jars and fill to overflowing with boiling salted water.
Screw on covers securely.
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
- Ripe, firm tomatoes
- Provide the main body, flavor and acidity of the canned product.
- Salt
- Seasons the tomatoes and the covering liquid.
The step that matters
Loosening the skins with brief boiling water. Dipping only for a few seconds loosens the skin without cooking the flesh. Longer immersion softens the tomatoes and can make them break apart in the jars.
“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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