Canned Stewed Tomatoes

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Select the Acme tomato, a smooth, red, fleshy variety. Wash the tomatoes and plunge into boiling water for five minutes. Pare and slice, and then put into the preserving kettle. Heat the tomatoes slowly, stirring frequently from the bottom. Boil for thirty minutes, counting from the time the vegetable begins actually to boil. Put in sterilized jars and seal.