Use ripe, juicy tomatoes. Wash, remove stem ends, cut into pieces. Simmer until softened, stirring often. Put through strainer. Add 1 teaspoon salt to each quart juice. Reheat at once just to boiling.
In glass jars.—Fill jars with boiling-hot juice to ½ inch of top. 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.—Fill cans to top with boiling-hot juice. Seal cans at once. Process in boiling-water bath (212° F.)—
| No. 2 cans | 15 minutes |
| No. 2½ cans | 15 minutes |
How To Can Vegetables
Can vegetables according to general directions on pages [5] to 8, the detailed directions for each vegetable on pages [18] to 28, and special directions below that apply only to vegetables.
Points on Packing
Raw pack.—Pack cold raw vegetables (except corn, lima beans, and peas) tightly into container and cover with boiling water.