Canned Tomatoes

The tomatoes must be fresh and not over-ripe; pour over them boiling water, let them stand a few minutes, drain off, remove the skins, and slice crosswise into a porcelain kettle, cutting out all the hard or defective portions; cook well in their liquor, skim off the scum as it rises, and stir with a silver or wooden spoon; have the cans ready and fill with the tomatoes; wipe the moisture from the tops with a cloth, put on and secure the covers. Keep in a dry, dark, cool place.

How To Can Tomatoes Whole

Take thick meated, good solid tomatoes, not too ripe, scald and take off the skins, put them in a pan and pour boiling water over them, let them stand on the stove till they are well scalded and the water comes to a boil. Have the cans warm, put in the tomatoes, and seal securely. They will slice like fresh tomatoes.

Preserved Tomatoes

The small, round tomatoes, either red or yellow (called the button tomato), are the best for preserving. Having measured the tomatoes, allow, to every quart, one quart of the best brown sugar, the juice and the grated rind of two lemons. Put them in a preserving kettle, uncovered, and add gradually, the sugar. Boil the tomatoes and sugar slowly for an hour or more; when done, take them off the fire, and seal tight, in glass jars.

Preserved Peaches. First take out the stones, then pare them. To every pound of peaches, allow one-third of a pound of sugar. Make a thin syrup, boil the peaches in the syrup till tender, but not till they break. Put them into a bowl, and pour the syrup over them. Put them in a dry, cool place, and let them stand two clays. Then make a new, rich syrup, allowing three-quarters of a pound of sugar to one of fruit. Drain the peaches from the first syrup, and boil them until they are clear, in the last syrup. The first syrup must not be added, but may be used for any other purpose, as it is somewhat bitter. The large, white clingstones are the best.