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 |