Peeling with a Spoon
How the tomatoes were cannedPart 4 of 8
Cécile Spénard-Poisson shows Jocelyne Lafond and Gaétan Lemay how scalded tomatoes were trimmed — hard core, skin, bruised flesh — before being canned and sent to the autoclave.
Written in French by Alain Manset, September 27, 2015. Quotations from period documents are left in the original. Lire l’original en français.
Madame Cécile Spénard-Poisson explains here to Jocelyne Lafond and Gaétan Lemay the technique used to properly prepare tomatoes for canning.
The tomatoes, after being quickly scalded, were stripped of every undesirable part: a core too hard, the skin, bruised flesh; then they were placed in cans before going to the autoclave.
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