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Canned Tomatoes
From The Rural cook book, 1907
Serves 8
Use firm, not overripe tomatoes.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Rural cook book (1907), page 117. The excerpt below is the record exactly as published.
firm, smooth fruit, not overripe. and of a size to slip into the ordinary fruit jar. Peel without breaking and with as little scalding as possible. Have ready a preserving kettle full of water, which has been salted slightly, only enough to taste. Just before the water reaches the boiling point drop the tomatoes into it, one layer at a time and heat through. Do not allow the water to boil at any time. When thoroughly heated transfer tomatoes to the cans, being careful not to bruise them. Fill the cans with the hot, salted water, and screw the tops on quickly. Turn the cans over in a deep kettle of hot water until the rubbers are heated and set, which hermetically seals the cans. In using drain from the salt water, and serve exactly as fresh tomatoes. 3,„i,i=db,GoogIc CHAPTER XII. PirKI.BS A'ND RBI.ISHFIH. Amber Pickles. — Choose small yellow pear tomatoes when just turn- ing to ripen. Prick each tomato with a needle three times to prevent : bursting in cooking, and soak half an hour in sa'.ted water. Take out ' and put in jars, after which make a syrup of one pint of vinegar
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