Hot Pack Tomatoes

Ingredients

• a teaspoon of salt to each quart
• fill with boiling tomato

Method

1. 1

   Prepare the tomatoes the same as in the preceding recipe, and place in an open kettle.

2. 2

   Bring gradually to the boiling point, and let simmer until thoroughly cooked through.

3. 3

   Have the jars and the caps sterilized.

4. 4

   Lift them one at a time out of boiling water, adjust the rubber, and fill with boiling tomato.

5. 5

   Put on the cap, and screw down tightly.

6. 6

   Invert and let cool.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 144. The excerpt below is the record exactly as published.

a teaspoon of salt to each quart. Put on rubber rings, and adjust the caps the same as for corn. (Seal tin cans completely.) Cook for the length of time given for the particular kind of cooker used. 254 (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE of FOOD ancC COOKERY TOMATOES (Hot Pack) Prepare the tomatoes the same as in the preceding recipe, and place in an open kettle. Bring gradually to the boiling point, and let simmer until thoroughly cooked through. Have the jars and the caps sterilized. Lift them one at a time out of boiling water, adjust the rubber, and fill with boiling tomato

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