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Tomato Canning
From Vegetarian Cook Book, 1904
Serves 1
If using tin, remove the fruit from the can immediately upon opening.
Presented as published in 1904. 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
22Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories22 kcal
Protein1.1 g
Carbohydrates4.8 g
Fiber1.5 g
Sugars3.2 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.2 mg
Potassium292 mg
Calcium12 mg
Iron0.3 mg
Magnesium14 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A52 mcg
Vitamin E0.7 mg
Vitamin K9.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate18 mcg
Choline8.2 mg
Caffeine0 mg
Water116 g
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 81. The excerpt below is the record exactly as published.
TOMATO CANNING Probably no fruit is more abundantly canned than tomatoes, and they supply a place not held by all fruits. Peeled, sliced, and canned in the ordinary way, they are excellent, and every household should have an abundant supply. Tomatoes in glass are much superior to those in tin cans. If tins must be used, the fruit should be removed from the can immediately on opening. Acids and tin do not make a favorable combination. Try this method of preserving tomatoes: Thoroughly wash, and remove all imperfections. Cut in two or three pieces, and cook, adding little or no water
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Cook this with the app: pantry check, scaling, and the assistant.