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Canning Tomatoes
From Twentieth century home cook book, 1905
Serves 6
Can be stored in wide-mouthed jugs for winter use.
Presented as published in 1905. 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
Nutrition per serving
4Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories3.7 kcal
Protein0.2 g
Carbohydrates0.8 g
Fiber0.2 g
Sugars0.5 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1 mg
Potassium49 mg
Calcium2.1 mg
Iron0.1 mg
Magnesium2.3 mg
Phosphorus4.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A8.6 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.1 mcg
Choline1.4 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 32. The excerpt below is the record exactly as published.
Canning Tomatoes. Pour scalding water over tomatoes that are ripe, but not too ripe. Remove the skins, slice, cook in a porcelain-lined kettle, with a little salt
Cook this with the app: pantry check, scaling, and the assistant.