Canned Vegetables

Ingredients

• Stew small tomatoes tender and squeeze from them every drop of juice.
• Strain this juice through a flannel jelly-bag, without squeezing the bag.
• Season, and set aside until needed.
• With a thin-bladed, sharp knife remove the cores from the center of large, firm, smooth tomatoes.
• Lay the tomatoes, side by side, in a deep bake-pan, and pour cold water around them until it covers them entirely.
• Set in a moderate oven where the contents will heat gradually, and cover closely.
• When the water begins to boil, the pan may be removed, and the tomatoes carefully taken up.
• Put them very gently into large-mouthed quart jars.
• Bring the strained juice to a boil, skim well, fill the jars to overflowing with this, and screw on the tops.
• Select firm, ripe tomatoes; immerse in boiling water for a few minutes and slip off the skins.
• Have ready a large kettle of boiling water.
• Into this put enough tomatoes to fill just one jar. It takes about six tomatoes to fill a jar.
• Cover and allow them to remain eight minutes.
• Pack into a hot jar, fill up with boiling water and seal at once.
• Scald the tomatoes and remove the skins, laying the vegetables in a colander, that the juice may drip away.
• Put into a porcelain-lined kettle and bring to a boil.
• Stew for fifteen minutes, pour off any superfluous liquor, season with salt, and pour the tomatoes, boiling-hot, into the cans. Seal immediately.