Recipes > Preserves & Pickles > Canned Tomatoes

Canned Tomatoes

(Cold-pack Method)


Scald in water hot enough to loosen the skins. Plunge quickly in cold water and remove the skins. Pack whole or in pieces in the jars. Fill the jars with tomatoes only. Add 1 level teaspoonful of salt to each quart. Place the rubber and cover in position. Partially seal, but not tightly. Place the jars on a rack in a boiler. Pour sufficient warm water into the boiler to come half-way up the jars. Place the filled jars on the rack so as not to touch one another, and pack the spaces between them with cotton, to prevent the jars striking when the water boils. Sterilize for 22 minutes after the water begins to boil. Remove the jars from the boiler. Tighten the covers. Invert to cool, and test the joints. Wrap the jars in paper to prevent bleaching and store in a cool, dry, dark place. This method of cooking is also called "The Hot Water Bath".


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Household Science in Rural Schools (1918).

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