Canned Tomatoes (1)

Ingredients

• one teaspoon of salt
• one quarter teaspoon of pepper
• half a cup of sugar

Method

1. 1

   Have a large kettle of rapidly-boiling water.

2. 2

   Wipe the tomatoes, fill a wire basket with them, and plunge it into the boiling water until the skins begin to crack.

3. 3

   Then plunge into cold water, and remove the skins and the hard part under the stem.

4. 4

   Mash thoroughly, and let them boil quickly until perfectly soft, but not enough to evaporate all the liquid.

5. 5

   Season as for the table.

6. 6

   Cook five minutes longer, then fill the jars nearly to the top.

7. 7

   Run a spoon handle or table knife around the inside of the jar to remove the air bubbles.

8. 8

   Fill with fruit until it flows over.

9. 9

   Seal, wipe and turn over until cold.

10. 10

    Wrap the jars in paper and keep in a dark place.

Nutrition per serving

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 55. The excerpt below is the record exactly as published.

Canned Tomatoes (1) Tomatoes should be canned when the fruit is in the best condition and the first fruit ripened is better than the late growth. Have a large kettle of rapidly-boiling water on the stove. Wipe the tomatoes, fill a wire basket with them, and plunge it into the boiling water until the skins begin to crack. Then plunge into cold water, and remove the skins and the hard part under the stem. Mash thoroughly, and let them boil quickly until per- fectly soft, but not enough to evaporate all the liquid. Then season as for the table. To every quart, allow one teaspoon of salt, one quarter teaspoon of pepper, and half a cup of sugar

Cook this with the app: pantry check, scaling, and the assistant.