Pack the mixture
into the jars to within 1/2 inch of the top, add a teaspoonful of salt
to each jarful, and fill the jars with boiling water. Adjust the jar
tops and proceed according to the directions for the process to be
employed. In the water bath, boil for 2 hours; in the pressure cooker,
cook for 50 minutes at a pressure of 5 pounds or for 35 minutes at a
pressure of 10 pounds.
74. TOMATOES.--As has been stated, tomatoes may be canned successfully
by the open-kettle method. If this method is to be employed, the first
part of the preparation is exactly the same as for the cold-pack method,
except that the jars, jar tops, and jar rubbers must be carefully
sterilized.
For canning, firm tomatoes should be selected if possible, as they will
keep their shape better than those which are very ripe. If some are
soft, they should be sorted out and canned for soup making or made into
catsup. After washing the tomatoes, proceed to blanch them. The length
of time required for blanching depends entirely on the condition of the
tomatoes. They should be blanched for 1 to 3 minutes, or just long
enough to loosen the skin.
Pages:
143
144
145
146
147
148
149
150
151
152
153
154
155
156
157
158
159
160
161
162
163
164
165
166
167