ae . . FOR THE BOILING-WATER BATH 
8 Remove air bubbles by work- 9 Wipe jar rim and rubber ring 10 Screw cap down tight; then in| Place filled jars in canner 
ing the blade of a table knife with a clean, damp cloth. Food turn back !/ inch. containing hot, but not boil- 
down sides of jar. Press tomatoes on the sealing surface may pre- ing water. Add boiling water if 
down with a spoon. Add more vent an airtight seal. needed to bring to 1 or 2 inches 
tomato if needed to fill jar again over jar tops. Be careful not to 
to |/ inch of top. 
pour water directly on jars. 
12 Put cover:on canner. When 13 When time's up, remove jars 14 Next day test for leaks. Wipe 15 Label jars and store ‘in a 
water boils begin to count ™ from canner. Complete seal jers with a damp cloth. cool, dry place. 
time. At sea level, process pint by screwing the cap on fight. Cool a 
jars of tomatoes 35 minutes; top side up on rack or on thick 
quart jars 45 minutes. (For higher cloth or paper, away from drafts. 
altitudes, see p. 11.) 
A bad spot may spoil flavor in a whole batch 
