bbers. Stand the jars on a cloth in a pan of hot
water or on a board or wooden table. Fill the jars with hot tomatoes,
being careful to fill to overflowing and to expel all air bubbles from
the jar. Adjust the rubbers and covers. Seal and allow to cool. Test,
label, and set away in a cool, dry, dark place.

(Cold-pack Method)

Scald in water hot enough to loosen the skins. Plunge quickly in cold
water and remove the skins. Pack whole or in pieces in the jars. Fill
the jars with tomatoes only. Add 1 level teaspoonful of salt to each
quart. Place the rubber and cover in position. Partially seal, but not
tightly. Place the jars on a rack in a boiler. Pour sufficient warm
water into the boiler to come half-way up the jars. Place the filled
jars on the rack so as not to touch one another, and pack the spaces
between them with cotton, to prevent the jars striking when the water
boils. Sterilize for 22 minutes after the water begins to boil. Remove
the jars from the boiler. Tighten the covers. Invert to cool, and test
the joints. Wrap the jars in paper to prevent bleaching and store in a
cool, dry, dark place. This method of cooking is also called "The Hot
Water Bath".

_Canned Grapes_

(Open-kettle Method)

6 qt. grapes
1 qt. sugar
1/2 c. water

Pick over, wash, drain, and remove the stems from the grapes. Separate
the pulp from the skins. Cook the pulp 5 minutes and then rub through a
sieve that is fine enough to hold back the seeds. Put the water, skins,
and pulp into the preserving kettle and heat slowly to the
boiling-point. Skim the fruit and then add the sugar. Boil 15 minutes.
Put into jars as directed.

Sweet grapes may be canned with less sugar; very sour grapes will
require more sugar.

_Canned Peaches_

Choose firm, solid fruit. Scald long enough to loosen the skins. Peel
and cut in halves. If clingstone peaches are used, they may be canned
whole. Pack the fruit into sterilized jars, fill with boiling syrup (1
c. sugar to 1-1/2 c. water). Then put on the covers loosely and place on
wooden racks in the boiler. Sterilize in hot water bath for 20 minutes.
Remove the jars and tighten the covers. Invert to cool, and test the
joints. Wrap the jars in paper to prevent bleaching; then store.

_Canned Beets_

(Single Process)

Wash the beets and boil them until they are nearly tender and the skins
come off easily. Remove the skins and carefully pack the beets in a jar.
Cover with boiling wat