Let them be entirely fresh. Put scalding water over them to aid in
removing the skins. When the cans with their covers are in readiness
upon the table, the red sealing-wax (which is generally too brittle, and
requires a little lard melted with it) is in a cup at the back of the
fire, the tea-kettle is full of boiling water, and the tomatoes are all
skinned, we are ready to begin the canning. First put four cans (if
there are two persons, three if only one person) on the hearth in front
of the fire; fill them with boiling water. Put enough tomatoes in a
porcelain preserving kettle to fill these cans; add no water to them.
With a good fire let them come to the boiling-point, or let them all be
well scalded through. Then, emptying the hot water from the cans, fill
them with the hot tomatoes; wipe off the moisture from the tops with a
soft cloth, and press the covers on tightly. While pressing each cover
down closely with a knife, pour carefully around it the hot sealing-wax
from the tin cup, so bent at the edge that the wax may run out in a
small stream. Hold the knife still a moment longer, that the wax may
set. When these cans are sealed, continue the operation until all the
tomatoes are canned. Now put the blade of an old knife in the coals, and
when it is red-hot run it over the tops of the sealing-wax to melt any
bubbles that may have formed; then, examining each can, notice if there
is any hissing noise, which will indicate a want of tightness in the
can, which allows the steam to escape. If any holes are found, wipe
them, and cover them while the cans are hot with a bit of the
sealing-wax. There will be juice left after the tomatoes are canned.
Season this and boil it down for catchup.