Important: Safety Warning
This page describes home-canning methods from before the causes of botulism were understood. Canning low-acid foods without a pressure canner, as described here, can allow the growth of Clostridium botulinum, whose toxin is among the deadliest known. Follow current USDA home-canning guidelines instead.
This information has been left in for historical purposes but should not be acted upon.
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Canned Tomatoes
Wash the tomatoes and plunge them in boiling water for about five minutes. Pare and cut them into small pieces; put them in the preserving kettle over the fire and heat slowly, stirring frequently to prevent their sticking, and removing the scum that rises. Boil for thirty minutes, counting from the time the whole mass begins to boil. Put in sterilized jars and seal. If canning by the cold-pack method, blanch, cold dip, and peel tomatoes; pack the best into the jars. Put the imperfect and broken pieces in the preserving kettle. Boil ten minutes. Strain, and pour over the tomatoes packed in the jars. Add one teaspoon salt to each jar. Process in sterilizer according to time-table.