Tomatoes, Canned

Ingredients

• Only perfectly ripe, fresh tomatoes should be used for canning

Method

1. 1

   Instead of scalding tomatoes to remove the skin, lay them in a dripping-pan and place them in the oven.

2. 2

   When cool enough to handle, peel them; cook for about half an hour in a boiler, or until they are done.

3. 3

   Fill the cans, and solder or seal them at once.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 336. The excerpt below is the record exactly as published.

Tomatoes, Canned. — Instead of scalding tomatoes to remove the skin lay them in a dripping-pan and place them in the oven, letting them bake for a few minutes; a black liquor will come from them, which, if not managed this way, remains in and causes them to spoil. When cool enough to handle, peel them; cook for about half an hour in a boiler, or until they are done about as for the table. Fill the cans, and solder or seal them at once. Do not season the tomatoes until you want to use them. When wanted for the table, if cooked enough when put up, they will only need a thorough heating and seasoning. Only perfectly ripe, fresh tomatoes should be used for canning

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