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Whole Tomatoes (Canned)

Erken's 1914 recipe for whole canned tomatoes: firm, evenly sized tomatoes are scalded and peeled, packed into jars and covered with cooled brine of 1 l water, 25 g salt and 10 g sugar, sealed airtight and sterilized 10 minutes at 75 °C.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 610 (falt i det fri)

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About the dish

From "Vegetables, canned" in "Stor kokebok" (1914). Tomatoes were at this time a relatively new item in Norwegian kitchens, and canning them in jars made them available out of season.

How to make it

  1. 1

    Peel the tomatoes

    Wipe off firm, evenly sized tomatoes. Dip them in boiling water and remove the skin. Rinse them quickly.

  2. 2

    Pack into jars

    Place the tomatoes carefully in clean jars.

  3. 3

    Make the brine

    Boil 1 liter of water with 25 g salt and 10 g sugar. Cool the brine and pour it over the tomatoes.

  4. 4

    Sterilize

    Seal the jars airtight and sterilize them 10 minutes at 75 °C (165 °F) in a water bath.

Changes from the original

The measures are kept but set up as an ingredient list with the tomato quantity estimated at 1 kg. The method is rewritten into modern Norwegian in steps. Note that 10 minutes at 75 °C (165 °F) is very short by today's standards – the recipe is reproduced as a historical source.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 610) → Modernisert~84% av teksten endretfjernetlagt til
Faste, like store 1 kg tomater avtørres, dyppes (faste og like store). 1 l vann (til laken). 25 g salt. 10 g sukker. Tørk av faste, jevnstore tomater. Dypp dem i kokende vand, befries for skal, skylles hurtig over vann og lægges ta av skallet. Skyll dem raskt over.. Legg tomatene forsiktig i glas, overheldes med følgende kokte, avkjølede lake: rene glass.. Kok opp 1 l. vand, liter vann med 25 gr. g salt og 10 gr. g sukker. Lukkes Avkjøl laken og hell den over tomatene.. Lukk glassene hermetisk og steriliseres steriliser dem 10 minutter ved 75°. 75 °C i vannbad.

Note til Modernisert

Målene er beholdt, men satt opp som ingrediensliste med tomatmengde anslått til 1 kg. Fremgangsmåten er skrevet om til moderne norsk i trinn. Merk at 10 minutter ved 75 °C er svært kort etter dagens standard – oppskriften er gjengitt som historisk kilde.

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Frequently asked questions

How do I get the skin off the tomatoes?
Wipe off firm, evenly sized tomatoes and dip them in boiling water. Then the skin loosens easily, and you rinse them quickly before packing them in jars.
What is the brine made of?
1 liter of water, 25 grams of salt and 10 grams of sugar. The brine is boiled and cooled before being poured over the tomatoes in the jars.
How long and at what temperature are the jars sterilized?
The jars are sealed airtight and sterilized for 10 minutes at 75 °C, according to the recipe in Schønberg Erken's "Stor kokebok" from 1914.
Which tomatoes are best?
Firm, evenly sized tomatoes, so they hold their shape and are treated uniformly in the jar.

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