Canned Tomatoes

Ingredients

• tomatoes
• jars
• corks
• fruit sealing wax

Method

1. 1

   Drain juice from tomatoes, can the meaty portions.

2. 2

   Strain the juice to remove seeds, then put it into clean, hot bottles.

3. 3

   Insert clean corks and seal with wax.

4. 4

   Invert the bottles into hot wax for sealing.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 145. The excerpt below is the record exactly as published.

jars in towels wrung out of hot water, pour the fruit in slowly, and the jars will not break. Screw on cov- ers as tight as possible, being sure that the rubber shows all around the cover. Never turn the covers on the cans after they have cooled, for it loosens instead of tightening them. It also loosens them to lift the cans by the tops, after they are sealed. — [N. L., Tenn. When I can pears, I first wash, peel and core the fruit and then put the cores and parings into a preserving kettle and pour in enough water to almost cover. Boil until the juice is all extracted, then strain through a jelly bag, add 1 cup sugar for each qt fruit, let boil up and then drop in the pears and boil them till tender. When done, skim out the pears, drop them into hot jars, boil the syrup a little longer, and then pour it over the fruit in the jars and seal while hot. — [Mrs. R. W.. Me. In canning tomatoes last fall I ran short of jars, so, instead of putting meat and juice in jar, I drained off all the juice pos- sible, which I then put through strainer to rid of seeds. The meaty portions were canned, the clear juice was put scalding hot into clean, hot bottles, clean corks inserted, and a solid coating of fruit sealing wax

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