The Cambria freeman. [volume] (Ebensburg, Pa.) 1867-1938, 1873-08-15
Canning Tomatoes.

Put tomatoes up in stone jars holding
two and three gallons each. l find them
much better than jugs for canning trult
as they can be more conveniently filled ana
emptied. My method Of canning IruIV 10
as fellows First, scald the jars very '''o'
oughly in boiling water q sc'iu "i'"0 -
a large boiler) Then pour into the'l yo'i
,,arceI and sliced tomatoes. Setthem INTO /
a Iaroe boiler with an iron CRATE or strips /.
bf iron on the bottom, so that the water
NAV pass under the jars and prevent their
breaking; then fill the boiler with cold
water till within two inches of the top Of
the lars, and set over The fire cover the
Jars while in the boiler with heavy plates
keep the water boiling until the fruit is
heated to boiling point then lift out the
jars, one at time, and scat them rs foi-
lows Wipe carefully the top Of the jar
with damp. and then dry Cl0ti, as tie
wax will not adhere SeN "Acn lHete II
tlampness tie tightly a dry white cloth
over the top OF the jar and put on melted
sealing-wax (of resin and taiow) ar"ullo
the outer edge but be careful that it does
not reach the inside OF the Ctfni as II would
get into the fruit and injure it ; over this
press firmly around the outeredsc Il clrcu-
lar piece Of paper, which will cover the
mouth of the lar and cetent} over one-half
the width of the rim tie over this another
dry cloth and entirely cover the top of tic
lar with the melted wax until you haze
coating of wax one sixteenth of an inch
thick let them cool slowly. OF course, in
canning frrit which is not we'll supplied
with Juice (or corn, peas, &C., before seal
ing boiling water should be added until the
jar is full otherwise, air will fill the unoe-
cupied space and spoil the contents:
Another method is to heat the fruit to {,
boiling point III kettle, and pour while
hot into the jars. The jars should be hot
when the fruit is poured in; and if of glass
should be scalded by dipping them i'll hot
water, so that the water will touch the
inside and outside of the jars at the same
time, and thus prevent breaking. y fold
ed cloth of several thicknesses, if placed
under the jar before the fruit is put in, will
prevent its cooling too suddenly, thus caus-
ing liability to break. find it more con
venient to sweeten the fruit before canning
it. This is not thought economical by
some, as the sugar would be lost if the
fruit did not keep. My fruit keeps per
fectly the entire year, consequently l have
no loss in this way
When the jars have been sealed day
or two and are quite cold, turn them up
side down and let them remain few hours,
that l may determine their liability tC
keep. If not sealed perfectly, they will
leak little when thus inverted, and need
to be reheated and canned. The jars should
be handled carefully, otherwise the wax Is
apt to crack. They should be kept in 4
cool, dry place, but above the freezing
point. OF late years l have not used tir
for canning fruit; do not like It, The
acids of some kinds of fruit, especially, af
feet the tim in such way as to imPaIt n
unpleasant flavor. l prefer sclf-scalin!
glass jars above all others, and stonewar
above tin. Have used several kinds O
self-sea1ing cans, but prefer those whc
have a glass cover with rubber betwce
and held securely by an iron clamp. Hay
nos haA geTy good success with the Elas
jars without rubber as the wax sometime
got among the fruit. But after proeurin
rubber to place under the tin cover, / foun
no such difficulty, and they keep perfectly
Mrs. Julin " WAc:!0cE III N2yrc'S Ru
raj Ns1o- Yorker.