Select only perfectly fresh, well ripened tomatoes, wash and drop into kettle of boiling water, remove with skimmer, drop into cold water, peel, leave whole or slice. Boil well and put into jars the same as other fruit. Long boiling frees the acid and takes away the fresh, delicate flavor. When tomatoes are very watery, drain off some of the liquid and can it separately for use in soups and broths.
Tomatoes for Soups and Sauces Wash and slice tomatoes without peeling. Heat to boiling, rub through fine colander or sieve to remove skins and seeds. Reheat and put into jars.
Pack peeled or unpeeled tomatoes in wide-mouthed jars. Cook a few nice ripe tomatoes, strain and pour the liquid, cold, over tomatoes in jars, seal, set jars in cold water as in canning vegetables, bring slowly to boiling point and boil 1/2 hour. Remove from water, tighten covers and invert jars as usual.