To Can Stewed Tomatoes

Scald solid and perfectly sound tomatoes and remove the skins. Cut the tomatoes into halves and press each half to remove the seeds. Cut the halves into quarters, and lay in a porcelain-lined kettle; bring to boiling-point, add salt and pepper to make them palatable, and boil thirty minutes. Have ready the jars, rubbers and lids. The rubbers should be in a dish of very hot water, the lids in a pan of boiling water, and the jars should be washed and scalded. Take an ordinary dinner or pie plate, put in the centre a piece of folded cheese-cloth or an ordinary napkin, and stand on it a jar. Take it to the fire; fill it to overflowing with tomatoes; stand the plate on the table or at the side of the stove; adjust the rubber and screw on the lid, taking it directly from the boiling water. Do not put the lid on the table, nor touch it on the inside. Stand the jars aside until cool. Wipe them and place in a clean dry closet.

To Can Tomatoes Whole

I have canned many jars of whole tomatoes that have been sufficiently solid to use for salad. This condition, of course, will depend upon the care in selecting the tomatoes. They should be small, round and perfectly solid. Put the tomatoes in a wire basket and then into boiling water for a moment; lift out and remove the skins. Pack the tomatoes neatly in wide-mouthed jars. When you have all the tomatoes in, fill the jars with cold water, adjust the rubbers, and lay on the lids. Stand the jars in a wash-boiler on a rack; surround them partly with cold water; cover the boiler; bring quickly to a boil, and boil three minutes; lift and fasten.