THE BOILING WATER BATH 



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4. Cut out stem ends and peel. 

 Quarter the tomatoes so they'll heat 

 through quickly. 



5. Heat tomatoes in their own juice. 

 Stir while they heat, and let them 

 come to a rolling boil. Meantime 

 heat clean jars and lids. 



6. When ready to pack, take one 

 jar at a time from hot water. Fill 

 with hot tomatoes. A funnel is 

 handy. Cover with hot juice to 

 within Vjj inch of top. 



7. Add salt — a teaspoon to each 

 quart. Work fast, so tomatoes 

 won't cool. 



i m 



12. Screw metal band on tight. 

 Then, using your thumb as a guide, 

 turn back almost a quarter turn, or 

 so that band and jar just mesh to- 

 gether. Put jars in canner as soon 

 as filled. 



1 3. Have water 1 or 2 inches over 

 tops. Put on canner lid. When 

 water boils hard, count time, and 

 process 10 minutes at sea level — 

 longer at higher altitudes. (See 

 page 12.) 



14. When time's up, take out one 

 jar at a time and quickly tighten 

 screw band. Keep jars top side up, 

 and place on thick cloth or paper to 

 cool. 



15. While cooling, keep jars well 

 apart and out of drafts. Next day 

 remove screw bands if you can 

 without forcing. If they stick, cover 

 for a minute or two with a hot, damp 

 cloth, to loosen. 



One bad spot may spoil a whole batch 



