Use only perfect, ripe tomatoes. To loosen skins, dip into boiling water
for about ½ minute; then dip quickly into cold water. Cut out stem ends
and peel tomatoes.
[Illustration: 76787B
To peel tomatoes, dip them in boiling water, then quickly in cold
water to loosen skins.]
[Illustration: 76792B
To raw pack tomatoes, put peeled tomatoes in jars and press down to
fill spaces.]
•Raw Pack.—Leave tomatoes whole or cut in halves or quarters.
_In glass jars._—Pack tomatoes to ½ inch of top, pressing gently to fill
spaces. Add no water. Add ½ teaspoon salt to pints; 1 teaspoon to
quarts. Adjust lids. Process in boiling-water bath (212° F.)—
Pint jars 35 minutes
Quart jars 45 minutes
As soon as you remove jars from canner, complete seals if necessary.
_In tin cans._—Pack tomatoes to top of cans, pressing gently to fill
spaces. Add no water. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to
No. 2½ cans. Exhaust to 170° F., (about 15 minutes) and seal cans.
Process in boiling-water bath (212° F.)—
No. 2 cans 45 minutes
No. 2½ cans 55 minutes
•Hot Pack.—Quarter peeled tomatoes. Bring to boil; stir to keep tomatoes
from sticking.
_In glass jars._—Pack boiling-hot tomatoes to ½ inch of top. Add ½
teaspoon salt to pints; 1 teaspoon to quarts. Adjust jar lids. Process
in boiling-water bath (212° F.)—
Pint jars 10 minutes
Quart jars 10 minutes
As soon as you remove jars from canner, complete seals if necessary.
_In tin cans._—Pack boiling-hot tomatoes to ¼ inch of top. Add no water.
Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Exhaust to
170° F. (about 10 minutes) and seal cans. Process in boiling-water bath
(212° F.)—
No. 2 cans 10 minutes
No. 2½ cans 10 minutes