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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To Can Tomatoes
Mrs. Edward Ely.
Wash your tomatoes and cut out any places that are green or imperfect; then cut them up and put over to cook with a little salt; boil them till perfectly soft ; then strain them through a colander; turn them back to co ok and when they have come to boiling heat, pour them into stone jugs (one or two gallon jugs as you prefer). They will keep a day or two in winter if all are not used at a time; put the cork in, and have some canning cement hot and pour over the cork. The jug must of course, be hot, when the tomatoes are poured in.