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Tomatoes (Remove the skins)

Remove the skins from the tomatoes and cut out the hard portion around the stem end.

Cook in a covered saucepan, shaking occasionally lest they burn, until hot throughout. Dispose boiling hot in hot jars, filling the jars to overflow; adjust rubber rings and covers, tightening the latter securely, and remove to a board. Avoid cooling in a draft, lest the jars be cracked.

Tomatoes No. 2 Peel small, ripe tomatoes and fill sterilized jars standing in a cooker or boiler. Have boiling on the stove tomatoes cooked as in the first recipe; use these to fill the spaces between the tomatoes in the jars, shaking the jars to fill all open spaces. Cover the large receptacle and let cook about fifteen minutes; adjust the rubber rings, fill the jars to overflow with some of the boiling hot tomato, set the lids in place, let cook ten minutes, then fasten securely.

Tomatoes, Canned Whole (New Style) If the tomatoes are small, leave them whole, simply peel and cut out the hard portion at the stem end. Larger tomatoes may be cut in quarters, preferably at the fleshy portion between the seed sections. Have the jars and covers thoroughly sterilized in boiling water; turn out the water and fill the jars as full as possible with the prepared tomatoes and adjust the rubber rings; set the jars in a large deep saucepan, or other receptacle, on several folds of cloth; turn a little boiling water into the dish against the cloth at one side, to temper the jars, then fill the jars to overflow with boiling water; adjust the covers (taken from boiling water), making them secure as when canning is finished; now pour boiling water around the cans to reach to at least half their height. Cover the receptacle and let stand until the jars are cold. The tomatoes when opened are about equal to the fresh vegetable.