8 quarts of medium-sized tomatoes.
4 quarts of sliced tomatoes.
Put the pared and sliced tomatoes into a stewpan and cook as directed
for stewed tomatoes. When they have been boiling twenty minutes take
from the fire and rub through a strainer. Return to the fire.
While the sliced tomatoes are cooking, pare the whole tomatoes and put
them in sterilized jars. Pour into the jars enough of the stewed and
strained tomato to fill all the interstices. Put the uncovered jars in a
moderate oven, placing them on a pad of asbestos or in shallow pans of
hot water. Let the vegetable cook in the oven for half an hour. Take
from the oven and fill to overflowing with boiling hot, strained tomato,
then seal. If there is any of the strained tomato left, can it for
sauces.