Canned Tomatoes

Ingredients

• good, solid, ripe tomatoes
• boiling water

Directions

1. Select good, solid, ripe tomatoes that are not overripe or specked.

2. Scald the tomatoes in boiling water for one minute and peel them.

3. Slice the tomatoes crosswise about ½ inch thick; halve or quarter large tomatoes.

4. Place the sliced tomatoes in a clean, well-sterilized can and shake down well.

5. Tighten the cover on the can.

6. Place the can in a steam cooker or a wash boiler with straw or cloth on the bottom.

7. Boil the water for 15 to 20 minutes.

8. Remove the cans one at a time, take off the cover, and put on the rubber seal.

9. Fill the can with boiling tomatoes from a stew kettle or another can.

10. Put on the cover, screw it down tight, and place the can bottom side up on a table or shelf out of the draft.

11. When cold, turn the cans over, tighten the covers as much as possible, and store in a dark, cool cellar.