Have a large kettle of rapidly-boiling water on the stove. Wipe the tomatoes, fill a wire basket with them, and plunge it into the boiling water until the skins begin to crack. Then plunge into cold water, and remove the skins and the hard part under the stem. Mash thoroughly, and let them boil quickly until per- fectly soft, but not enough to evaporate all the liquid. Then season as for the table. To every quart, allow one teaspoon of salt, one quarter teaspoon of pepper, and half a cup of sugar✪ Canned Tomatoes (1). Cook five minutes longer, then fill the jars nearly to the top. Run a spoon handle or table knife around the inside of the jar to remove the air bubbles. Fill with fruit until it flows over. Seal, wipe and turn over until cold. Wrap the jars in paper and keep in a dark place. Recipe, No. 19. Canned Tomatoes (2) Prepare as in the first recipe, but season only with salt✪ Canned Tomatoes (2). Let them boil down until quite thick, then fill the jars nearly to the top, add boiling water to the brim, and seal at once. Be careful that no seeds or pulp run over the edge between the glass and the rubber. Keep the jars wrapped in paper in a cool place. Use these only for soups and sauces. Recipe, No. 20. Canned Whole Tomatoes (3) Scald and peel ; put them into large jars ; fill with hot water ; set them in a large boiler with something beneath to keep them from the bottom, — a folded towel or a meat rack. Surround with water and boil two hours. Fill to overflowing with boiling water and seal. Recipe, No. 21. Canned Peaches Select large yellow peaches, deep red on one side and around the stones. Pare, put into cold water until you have enough CANNING AND PRESERVING 103 to fill a jar. Allow one cup sugar and two cups water✪ Canned Peaches to each jar of whole fruit. Boil the water and sugar, skim, cook the peaches until well scalded. Empty the jars and fill with cooked fruit; put on the rubber, and cover while you boil down the syrup until red, strain it, and fill jars to overflowing and seal. Recipe, No. 22. Canned Blackberries Allow one cup of sugar and one half cup of water✪ Canned Blackberries to each quart of blackberries. Boil and skim the syrup, then add the berries, as many as will cover the surface, cook slowly ten minutes ; then skim them out, and add others until all are cooked. Put all back into the kettle, let them boil up once, then pour quickly into the jars, and seal immediately. Follow the same method for strawberries. Canned Fruit Canned fruit should be opened some time before using, that it may be aerated and the flavor improved. There has been a strong feeling against the use of fruit prepared in tin cans. Chemists have examined canned fruit as soon as opened, and found it harmless ; but if the fruit be left in the tin can, the action of the air causes the acid in the fruit to act upon the metal and form a poisonous compound. Care should be taken to remove the fruit from the can as soon as opened. Cans should be slightly concave on the ends. If the ends bulge the contents are not in good condition. Recipe, No. 23. Preserved Hard Pears and Quinces Cook first until tender in clear water as cooking in syrup hardens them. Allow equal weights of sugar and fruit, and water to cover the fruit. Dissolve the sugar in the water and bring to boiling point.

AI-modernized reading of the original text

Have a large kettle of rapidly-boiling water on the stove. Wipe the tomatoes, fill a wire basket with them, and plunge it into the boiling water until the skins begin to crack. Then plunge into cold water, and remove the skins and the hard part under the stem. Mash thoroughly, and let them boil quickly until perfectly soft, but not enough to evaporate all the liquid. Then season as for the table. To every quart, allow one teaspoon of salt, one quarter teaspoon of pepper, and half a cup of sugar. Cook five minutes longer, then fill the jars nearly to the top. Run a spoon handle or table knife around the inside of the jar to remove the air bubbles. Fill with fruit until it flows over. Seal, wipe and turn over until cold. Wrap the jars in paper and keep in a dark place. Recipe, No. 19. Canned Tomatoes (2) Prepare as in the first recipe, but season only with salt. Let them boil down until quite thick, then fill the jars nearly to the top, add boiling water to the brim, and seal at once. Be careful that no seeds or pulp run over the edge between the glass and the rubber. Keep the jars wrapped in paper in a cool place. Use these only for soups and sauces. Recipe, No. 20. Canned Whole Tomatoes (3) Scald and peel ; put them into large jars ; fill with hot water ; set them in a large boiler with something beneath to keep them from the bottom, — a folded towel or a meat rack. Surround with water and boil two hours. Fill to overflowing with boiling water and seal. Recipe, No. 21. Canned Peaches Select large yellow peaches, deep red on one side and around the stones. Pare, put into cold water until you have enough CANNING AND PRESERVING 103 to fill a jar. Allow one cup sugar and two cups water to each jar of whole fruit. Boil the water and sugar, skim, cook the peaches until well scalded. Empty the jars and fill with cooked fruit; put on the rubber, and cover while you boil down the syrup until red, strain it, and fill jars to overflowing and seal. Recipe, No. 22. Canned Blackberries Allow one cup of sugar and one half cup of water to each quart of blackberries. Boil and skim the syrup, then add the berries, as many as will cover the surface, cook slowly ten minutes ; then skim them out, and add others until all are cooked. Put all back into the kettle, let them boil up once, then pour quickly into the jars, and seal immediately. Follow the same method for strawberries. Canned Fruit Canned fruit should be opened some time before using, that it may be aerated and the flavor improved. There has been a strong feeling against the use of fruit prepared in tin cans. Chemists have examined canned fruit as soon as opened, and found it harmless ; but if the fruit be left in the tin can, the action of the air causes the acid in the fruit to act upon the metal and form a poisonous compound. Care should be taken to remove the fruit from the can as soon as opened. Cans should be slightly concave on the ends. If the ends bulge the contents are not in good condition. Recipe, No. 23. Preserved Hard Pears and Quinces Cook first until tender in clear water as cooking in syrup hardens them. Allow equal weights of sugar and fruit, and water to cover the fruit. Dissolve the sugar in the water and bring to boiling point.

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