How to Can Tomatoes in Glass

Select fresh, ripe, firm tomatoes. Grade them for ripeness, size, and quality.

Blanch the tomatoes by placing them in a wire basket or cheesecloth bag and dipping them into boiling water for one minute or until the skin breaks.

Immediately plunge the tomatoes into cold water. The cold dip makes them easier to handle, separates the skin from the pulp, and coagulates the coloring matter so it stays near the surface, giving them a rich red color. Cut out the core before removing the skin, as there is less danger of breaking the skin.

Sterilize jars, tops, and rubbers. Pack the tomatoes whole. In quart jars add two level teaspoons of two-thirds sugar and one-third salt.

Strain soft tomatoes, add one cup of juice. Place the jars on rubbers, ensuring they fit up close. If using Mason jars, place the screw top lightly so air may escape when heated. If using Economy jars, put the cover in place and clamp it on. If using E. Z. Seal jars, put the cover in place and leave the spring clamp up.

Processing: If you have no canning outfit, place a false bottom in a lard stand or deep kettle. This may be made of poultry netting or laths. Fill the canner with cold water and place the jars, ensuring the water does not come above the neck of the jars. Bring to a boiling point (212°F) and boil hard for thirty minutes. A wire basket or bucket that fits in the boiler will add convenience; large holes should be cut in the bucket so the jars can be lifted out more easily. Throw a bath towel over the jars when lifting them from boiling water. Screw the top on tight at once, press down the clamp of the E. Z. Seal. Place the jars away in a cool, dark place. Do not place them close together or in a warm room, as they will hold the heat and continue cooking. A steam cooker may be used instead of hot water if preferred.