Canned Fruit, Preserves, and Jellies: Household Methods of Preparation

by Maria Parloa

STEWED TOMATOES.

Wash the tomatoes and plunge into boiling water for five minutes. Pare and slice, and then put into the preserving kettle; set the kettle on an iron ring. Heat the tomatoes slowly, stirring frequently from the bottom. Boil for thirty minutes, counting from the time the vegetable begins actually to boil. Put in sterilized jars and seal.