Canning Tomatoes

Ingredients

• jour tomatoes
• coarse sea salt to taste
• hot water
• solder (shellac and rosin melted together)

Directions

1. Scald the tomatoes, remove the skins, and cut them into small pieces.

2. Put the tomatoes in a porcelain kettle and add salt to taste.

3. Boil the tomatoes for fifteen minutes.

4. Fill tin cans with hot water, then pour the water out.

5. Fill the cans with the boiled tomatoes and immediately solder the tops on with melted shellac and rosin.