Tomatoes. - I

Select Tomatoes that are ripe but not over-ripe, free from blemishes and of medium size if possible. Scald the tomatoes by pouring boiling water over them, leave for two or three minutes until the skin will pull off, then cut into slices or leave them whole and fill into jars, removing the stem ends of the tomato. While filling, press the tomatoes close together with the bowl of a spoon. To each pint jar of tomatoes add one-half to one teaspoonful of salt and one-half teaspoonful of sugar. No liquid should be added, as the tomatoes have their own juice. Place the rubbers and lids on top of jars, screw down slightly or, in the case of spring-top jars, adjust the wire clamp, but do not fasten down. Pack the jars in the boiler and sterilise for 30 to 45 minutes, according to directions given under "General Rules For Canning Vegetables."

Tomatoes - II

Select tomatoes that are ripe but not over-ripe, free from blemishes, and of medium size if possible. Wash the glass jars and tops, then place them in a pan, cover with water, and boil or sterilise for 30 minutes (see Sterilisation). Keep in boiling water until ready to use. Boil the rubbers for one or two minutes.

Scald the tomatoes by pouring boiling water over them, and leave until skins will come off easily, then plunge into cold water, remove the skins and stem end of tomatoes, then cut in halves or quarters, and cook them in their own juice for 40 minutes or until tender.

Remove the jars from the boiling water, taking care not to touch the jars on the inside and so introduce fresh germs. Set the jars in a pan of hot water, and completely fill the hot sterile jars with the hot boiling tomatoes. Adjust the sterilised rubber ring and lid, screw down tightly or fasten the wire-clamp of spring-top jars, and put away out of a draught. When cold and glass has contracted, again tighten the lids.