Use ripe, juicy tomatoes. Wash, remove stem ends, cut into pieces.
Simmer until softened, stirring often. Put through strainer. Add 1
teaspoon salt to each quart juice. Reheat at once just to boiling.
_In glass jars._—Fill jars with boiling-hot juice to ½ inch of top.
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._—Fill cans to top with boiling-hot juice. Seal cans at
once. Process in boiling-water bath (212° F.)—
No. 2 cans 15 minutes
No. 2½ cans 15 minutes