120 TOMATO CULTURE 



tions cut out, then promptly placed in the cans, which 

 should be fully filled; it is well to do this by adding 

 the juice which has escaped while peeling, instead of 

 water, as is done in the larger factories. This will 

 give the canned fruit better color and lessen the need 

 of dye. Place in a hot box for three to five minutes 

 until heated through, wipe top of can clean and drop 

 perforated cap in place, add flux and solder, seal cap 

 in place with round capper, close perforation in cap 

 with drop of solder. Place in box or kettle and steam 

 or boil for 20 to 40 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. 



