Tomatoes
Use only perfect, ripe tomatoes. To loosen skins, dip into boiling water for about ½ minute; then dip quickly into cold water. Cut out stem ends and peel tomatoes.
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To peel tomatoes, dip them in boiling water, then quickly in cold water to loosen skins.
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To raw pack tomatoes, put peeled tomatoes in jars and press down to fill spaces.
•Raw Pack.—Leave tomatoes whole or cut in halves or quarters.
In glass jars.—Pack tomatoes to ½ inch of top, pressing gently to fill spaces. Add no water. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. Adjust lids. Process in boiling-water bath (212° F.)—
| Pint jars | 35 minutes |
| Quart jars | 45 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack tomatoes to top of cans, pressing gently to fill spaces. Add no water. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Exhaust to 170° F., (about 15 minutes) and seal cans. Process in boiling-water bath (212° F.)—
| No. 2 cans | 45 minutes |
| No. 2½ cans | 55 minutes |
•Hot Pack.—Quarter peeled tomatoes. Bring to boil; stir to keep tomatoes from sticking.
In glass jars.—Pack boiling-hot tomatoes to ½ inch of top. Add ½ teaspoon salt to pints; 1 teaspoon to quarts. 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.—Pack boiling-hot tomatoes to ¼ inch of top. Add no water. Add ½ teaspoon salt to No. 2 cans; 1 teaspoon to No. 2½ cans. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in boiling-water bath (212° F.)—
| No. 2 cans | 10 minutes |
| No. 2½ cans | 10 minutes |