Canned Tomatoes

Ingredients

• 16 large, red, ripe tomatoes or 32 small tomatoes
• 8 pint jars with rings and covers

Directions

1. Wash the glass canning jars, rings, and covers.

2. Place the jars and covers in a pan of cold water and heat slowly to boiling point.

3. Prepare a large kettle of water for every 8 pupils.

4. Prepare a bowl of cold water for every 8 pupils.

5. Fill a saucepan with water for scalding tomatoes for every 8 pupils.

6. Cover the bottom of a dish pan with steamer rings for the filled cans.

7. Ensure the filled cans do not touch the bottom of the dish pan to avoid breaking.

8. Have a second dish pan ready to cover the filled one.