Canned Tomatoes.
Put ripe tomatoes in a large pan and cover them with boiling water. Let them stand for four or five minutes; then pour off the water and pare the tomatoes. Another way to reach the same result is to have a large kettle of boiling water on the fire, and put the tomatoes in a wire basket and plunge them into the boiling water for a minute or two.
After paring the tomatoes, cut them in small pieces. Put the sliced vegetable in the preserving kettle and heat slowly, stirring frequently. Let them boil for half an hour, or longer, after they begin to boil. Fill heated jars, and seal them. When cold, put in a cool, dark place.