Dresden enterprise and Sharon tribune. (Dresden, Tenn.) 1907-1997, 1917-08-17
RULES FOR CAN
MING TOMATOES

Wash and set Gamer in place,
two-thirds full of clean, clear water,
fix fire under it ready for lighting.
Put Gaping steel and tipping iron
in charcoal burner, fill with kindling
and dry chips ready for lighting.
Wash cans and tops and put in
Gamer to sterilize.
If your Gamer has no blanching
vat attached, clean a wash boiler,
fill half full of clean, clear water and
fix fire round it ready for light
ing. (Use wash boiler for scalding
tomatoes. 1t is not best to scald in
water in which cans are to be boil
ed.)
Gather tomatoes, wash carefully
Sort tomatoes carefully and be sure
there are no faulty ones in the lot
that you intend to can. Lay all the
faulty tomatoes to one side to be
used in making tomato catsup or
soup stock.
Be sure your tomatoes are of a
deep red color. Do not use one to-
mato that is not a deep red. One
light colored tomato will spoil the
appearance of the whole can.
Have fires burning briskly and
water boiling. Put a few of your
we'll graded tomatoes in a blanching
basket, lower into water for one min
ute or until the skin begins to
break. Lift out of the boiling wa
ter, plunge into cold water. Let re-
main in cold water until somewhat
cool. This will stop the cooking and
make the tomatoes firm. Lift out
of cold water, drain and put in a
pan. With a slender pointed knife
remove the skins and the core, be-
ing careful not to cut deep enough to
break into the seed cells.
Prepare mixture Of salt and su-
gar, in proportion of one-third salt
and two-thirds sugar.
AS soon as you have a small
amount of tomatoes peeled, start
the packing. Do not cut your toma-
toes, put in the can whole if posi-
BILE. If tomatoes are too large to
put in the cans slit can be made
in one side, the tomato pulled open,
then turned so as to slip into the
can easily. Pack the cans we'll in the
bottom, using table spoon to do
this. When the can is packed full,
add two level teaspoons of the SUI
gar and salt mixture to each No. 3
can and one teaspoon full to each
No. can. Leave one-fourth inch
space at top of the can.
Cap the can, exhaust for three min
utes, tip and process for thirty min
utes.
When putting the cans into water
to process, lower the tray slowly and
watch for faulty seals. This can be
told by showers of bubbles rising
from the tops of the cans. If can
is not we'll sealed, remove at once
from water and with a can opener
or some pointed instrument cut
small hole in the top of the can, then
proceed to seal with the Gaping steel
as at first, then tip the small hole
which was cut, Lower again into
the water and process.
When cans have boiled thirty min
utes remove from the Gamer and
plunge at once into cool water. Let
remain in the cool water until al
most cold, then remove from the wa
ter and let dry. Pack away in cool,
dry place until needed.
If cans float while processing, the
cans have not been well packed in
the bottom.
We insist on absolute cleanliness,
first-class quality Of tomatoes, full
pack in the cans and following the
rules carefully or the All brand can
not be used. No. 8 cans of tomatoes
should weigh not ess than 2 IA
pounds. We ask all club members to
cut this out for reference.-Mrs.
Jeanette T. Ellis, Home DemOnstrs-
ton Agent,