Recipes > Preserves & Pickles > Canned Tomatoes

Canned Tomatoes

(Open-kettle Method)


Scald and peel the tomatoes. Boil gently for 20 minutes. Sterilize the jars, covers, and rubbers. Stand the jars on a cloth in a pan of hot water or on a board or wooden table. Fill the jars with hot tomatoes, being careful to fill to overflowing and to expel all air bubbles from the jar. Adjust the rubbers and covers. Seal and allow to cool. Test, label, and set away in a cool, dry, dark place.


Print recipe/article only


Household Science in Rural Schools (1918).

comments powered by Disqus