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.

Whole Tomatoes (Canned)

Name: Whole Tomatoes (Canned)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 kg tomatoes (firm and evenly sized); 1 l water (for the brine); 25 g salt; 10 g sugar

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
Peel the tomatoes
Wipe off firm, evenly sized tomatoes. Dip them in boiling water and remove the skin. Rinse them quickly.
2
Pack into jars
Place the tomatoes carefully in clean jars.
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
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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 610) → 1949 (proofread, p. 735)~41% of the text changedremovedadded

Faste, like store tomater avtørres, dyppes i kokende ~~vand,~~ vann, befries for ~~skal,~~ skall, skylles hurtig over og ~~lægges~~ legges i ~~glas, overheldes~~ glass, overhelles med følgende kokte, avkjølede lake: ~~1 l. vand,~~ i 1. vann, 25 gr. salt og 10 gr. sukker. Lukkes hermetisk og steriliseres 10 minutter ved ~~75°.~~ 85°. Omsteriliseres i 10 minutter ved 85°.

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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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