Bottling Tomatoes

Ingredients

• Select firm, hard, ripe tomatoes without any green
• 1 teaspoonful salt
• 1 teaspoonful to 1 tablespoonful sugar if liked
• Fill the jars to within 4 in. of the top with boiling water or tomato juice

Method

1. 1

   Select firm, hard, ripe tomatoes without any green.

2. 2

   Peel them by immersing in boiling water for 4 to 2 minutes.

3. 3

   Pack into jars, fill with boiling water or tomato juice containing salt and sugar.

4. 4

   Screw the caps on tightly, give a half-turn back, place in hot water, bring to boil, and allow to boil for 30 minutes.

5. 5

   Remove, tighten caps, and invert until cold.

As published

This recipe was extracted from Good Housekeeping summer cookery book (1932) by Good Housekeeping Institute (Great Britain), page 18. The excerpt below is the record exactly as published.

Bottling Tomatoes | Select firm, hard, ripe tomatoes without any green, which spoils the flavour. They should be of a similar size and without blemishes, and after removing the stems, should be peeled. This is best done by im- mersing in boiling water by means of a wire basket or cheese cloth for 4 to 2 minutes according ta ripeness, Pack into jars (14 to 2 lb. fill a quart jar), Fill the jars to within 4 in. of the top with boiling water or tomato juice (made from stewing and straining any blemished tomatoes), containing I teaspoonful salt and I teaspoonful to 1 tablespoonful sugar if liked.

Cook this with the app: pantry check, scaling, and the assistant.