Can tomatoes fo keep their fine 
color, tangy flavor, and vita- 
min C. 
These pictures show the jar 
with porcelain-lined zinc cap 
with shoulder seal. (See p. 3 
for other kinds.) 
y Forceicin 
lined 
screw cap 
<——_ > Rubber : 
Seais nere 
4 Cut out stem ends and peel 
tomatoes. Cut or leave whole. 
In the meantime, heat clean jars 
and caps in water. 
1 Inspect every tomato. Use only 
ripe, firm ones. Tomatoes with 
spoiled spots that need trimming 
may give a canned product poor 
in flavor and appearance. 
5 When ready to pack, take one 
jar at a time from hot water. 
Place hot, wet rubber ring on 
shoulder of jar. 
Can only ripe 
and perfect 
7) Wash tomatoes thoroughly. 
Take care not to bruise. Pre- 
pare only enough for one canner 
load at a time. 
6 Pack tomatoes into jars, press- 
ing down enough fo fill spaces. 
Fill jars to '/, inch of top. 
tomatoes 
3 | Put tomatoes in a wire basket 
or thin cloth. Dip into boiling 
‘water about !/, minute, covering 
pan. Then dip tomatoes quickly 
into cold water. ic 
7 pint jar; 
quart. 
