Select medium sized, solid tomatoes. Wash and skin them. Cut out any imperfection. Pack carefully into hot, sterilized cans. Fill the cans with water that has been boiled and cooled, or strained tomato juice, and place covers loosely on cans.
Place cans on the floor of a moderately hot oven, protected by a sheet of asbestos paper, or set in a pan of hot water. Close oven door. When bubbles form in the water in the cans and rise to the top of cans take each can separately, slip on the rubber quickly, cover tightly and place out of a draft, until cool.
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