from hot to cold and back to hot again seems
to help kill the spores. Do not let the product stand in the cold-dip.
The water becomes lukewarm, softens the product and allows bacteria to
develop.

Take the tomato in the left hand and with a sharp knife cut out the
core. Be careful not to cut into the fleshy portion or seed cells, for
this will scatter the seeds and pulp through the liquid, injuring the
appearance of the product. Cut out the core before removing the skin,
for the skin will protect the pulp and there will be less danger of
breaking the tomato. If the tomatoes are ripe and have been scalded
properly, the skin can be slipped off with the fingers.

The jars, rubbers and tops should be ready. Glass jars should be hot,
so there will be no danger of breakage in setting them in the hot
water, and so they will not cool the water in the cooker below the
boiling point.

Pack the tomatoes whole, pressing and shaking them well down together,
but not using force enough to crush them.

Now we come to a point where tomatoes are different from most
vegetables. Beans, carrots, peas, and so on, have hot water added to
them. But as a large part of the tomato is water, no more is needed.
Another exception where no water is needed is with the "greens
family." So with tomatoes we add no water, but add one teaspoonful of
salt and one teaspoonful of sugar, just for seasoning, to every quart
jar. I think that tomatoes always are improved by the addition of a
little sugar, but this is not necessary and can be omitted, as also
can be the salt.

The salt in canning does not act as a preservative, but as seasoning;
so if for any reason you forget the salt, do not be alarmed. Your
products will keep perfectly without the salt.

THE WAY TO SEAL

The products are in the hot jars now. The jars do not need to be full
in order to keep. If you were canning by the "open-kettle" method, the
air in the partly filled jar would not have been sterilized, and might
contain the bacteria which cause the product to ferment or mold. But
by the cold pack, the air in the can is sterilized while the product
is being sterilized; and if the can is closed immediately after
cooking, a single spoonful may be canned in a two-quart jar and the
product will keep indefinitely.

Place Rubber and Cover on Jar. Fit the rubber. Use good rubbers and
see that they lie flat and fit close up to the can. Put the covers in
place.

Do Not Seal Glass Jars Tigh