stays near the surface, giving them a rich, red color. Then the shock
due to the sudden change 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