Canning Tomatoes

Ingredients

• a large panful of boiling water
• a knife

Method

1. 1

   Select perfect tomatoes and drop them into boiling water for a few minutes.

2. 2

   Remove and place in cold water to easily remove skins.

3. 3

   Cook tomatoes just long enough to bring to a brisk boil, then can.

4. 4

   Fill jars with boiling fruit, use a knife to ensure air escape, wipe jars dry, place rubbers and screw on hot lids tightly.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 155. The excerpt below is the record exactly as published.

Canning Tomatoes. — Only perfect tomatoes should be used for canning. If a large quantity is to be canned, have a large panful of boiling water on the stove all ready. Select your tomatoes, and drop them into the boiling water, leaving them there for only a few minutes. Then remove them, and place in another panful of cold water, when the skins can be readily re- moved. I cook tomatoes just long enough to bring them to a brisk boil, when they are ready to can. Have the jars already cleaned and on the stove hearth heating, then there will be less danger of breakage. Have the rubbers— all new ones — handy. I get new rubbers and lids every season. After filling the jar full with the boiling fruit, put a "knif

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