CANNING TOMATOES IN GLASS JARS 283 



Cooking them in an open kettle, transferring tliem to jars, and sealing 

 them while hot was probably the first and is still the most widely used 

 method in home canning. 



The Open-Kettle Method. 



The open-kettle method of canning tomatoes is as follows: Select 

 only sound and ripe tomatoes, dip them in boiling water for a few 

 minutes, remove the skins and then cut them up and place them in 

 an open kettle, preferably an aluminum or porcelain-lined one, and 

 salt at the rate of about 1 level teaspoonful to each quart. Bring 

 slowly to a boil, stirring frequently to prevent scorching, and keep 

 boiling for at least one-half hour or until the tomatoes are thoroughly 

 done. If you are anxious to econimize on jars, boil off all the surplus 

 water until the tomatoes become thick. 



If you are using the screw-top type, immerse the jars, tops, and 

 rubbers in boiling water. Remove the jars one at a time, place a 

 rubber around the neck, and fill with the boiling-hot tomatoes. Take 

 the top of the jar from the boiling water, being careful not to touch 

 the inside with the fingers for fear of introducing spores into the 

 jar, and screw it on tightly. Invert the jar and let it stand in this 

 position until cold. Have everything sterile that is put into the jar. 

 When using a spoon, fork, or cup with the tomatoes, first immerse it 

 in boiling water. 



/ The Closed-Boiler Method. 



Another method of canning tomatoes, and the one which the 

 writer always uses, is as follows: 



Prepare the tomatoes as already described. Take off the skins 

 and drop the tomatoes, as nearly whole as possible, into wide-mouth 

 jars. Pack them in until the jar is full and add 1 level teaspoon of 

 salt to each quart. Put on the rubber and top and fix the spring as 

 shown on the jar in figure 1. This will leave the top loose and allow 

 the steam to escape during the boiling. ■ 



In the wash boiler or sterilizer set as many jars upon the false 

 bottom as the boiler will conveniently hold and pour in enough cold or 

 tepid water to come about 2 inches up on the jar. It is not necessary 

 to have the jars completely immersed during the boiling water; the 

 steam does the cooking. Put the top on the boiler and set it on the 

 stove; bring to a boil and sterilize for one hour. Remove the top of 

 the boiler, allow the steam to escape, and press down the spring at 

 the side of the jar. This will clamp on the top and prevent any out- 

 side air from getting in. 



In the vast majority of cases this one sterilization is all the treat- 

 ment that is necessary, but it is not always safe to rely on it. During 

 occasional years and in certain places some kinds of bacteria develop 

 that cannot be killed with one boiling. These sometimes break out in 

 canning factories and cause a great deal of trouble. It is necessary to 

 overcome this difficulty by giving the tomatoes two sterilizations 

 instead of one. After the sterilization on the first day is complete. 



