Canning Tomatoes in Glass
Mrs. Florence Beal’s recipe · The Tinfully Family
Ingredients
- tomatoes
- 1 teaspoonful salt
- 1 gallon water, cold, in a syrup bucket
Method
- Sterilize the glass jars and fill them with tomatoes.
- Add a teaspoonful of salt to each quart.
- Put on the rubber and lid, not very tight.
- Set the jars in a gallon syrup bucket of cold water, laying the lid on top so the steam can escape.
- By the time the water boils, the tomatoes will be cooked.
- Screw the lid on tight.
The writer notes she tried this method after failing to can tomatoes successfully in glass before. She also canned blackberries the same way, sweetening them a little, with equally fine results, and plans to use the same method this year for cherries and raspberries, since tin cans are scarce.
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