I20 TOMATO CULTURE 



minutes. If the tomatoes were all ripe and none 

 over-ripe, and have been kept hot from the time they 

 went into the scalding kettle until the sealed cans 

 are in the kettle, 20 minutes' cooking will make them 

 surer to keep than 40 minutes would with fruit such 

 as is commonly received at factories, or that which 

 has been allowed to cool once or twice while in 

 process. 



