To Can Tomatoes Whole
From Miss Parloa's kitchen companion, 1887
Serves 8
In winter, these tomatoes can be used for salads.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 446. The excerpt below is the record exactly as published.
To Can Tomatoes Whole. Select large, smooth tomatoes. Wash them, and put them in a deep pan ; then cover with boiling water, and let them stand for five minutes. This will loosen the skins. Pour off the water, and pare the tomatoes. Now lay them- in a deep dish, and put them into a moderately hot oven. Cook for thirty minutes, being careful that they do not get browned. When these tomatoes are put into the oven, put a stew-pan of sliced tomatoes on the fire. Stir frequently, 844 MISS PARLOA'S KITCHEN COMPANION. to prevent burning. When they have been stewed for twenty minutes, rub them through a fine strainer ; then return to the stew-pan. Place some self-sealing cans on the fire in a pan of cold water, and heat the water gradually to the boiling-point. When the whole tomatoes are done, take the dish from the oven, and transfer the tomatoes to the hot jars, being careful not to break the vegetables. Pour the juice into the jars, and fill up with the strained tomatoes, which must be boiling hot. Have the jars so full that a little juice runs over. Now put on the elastic bands and the covers. Tighten the covers as much as possible, and when the jars become cold, tighten the covers again. Place in a dark, cool place. In the winter these tomatoes can be used for salads. For a peck of the whole tomatoes, use two quarts of sliced tomatoes
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