To Preserve Tomatoes.
It would be advisable to use the lactogen tins for this purpose. If they are enamelled white they make excellent tins for keeping all kinds of pantry stores like biscuits, cake, rice, sago, and things of that kind. For canning the tomatoes, have ready a number of tins with tight flitting lids, such as Cerebes salt tins or golden syrup tins. Set them to heat, without wetting the interior, in a receptacle of boiling water - a kerosene tin cut the long way answers this purpose.
Skim the tomatoes by pouring boiling water over them. Then put 41b. tomatoes into a preserving pan, together with a teaspoonful of salt, a teaspoonful of sugar, and a piece of butter as big as half a walnut. Let these simmer for about ten minutes, then pour scalding hot into the hot tins, fill up with the hot juice, put on the lid immediately, and run melted sealing wax over the crevice of the lid. It is easier to make a small quantity at a time - 4lb answers admirably. Tomatoes thus preserved will keep for over twelve months.
Source: KITCHEN AND PANTRY. (1921, February 26). Queensland Times (Ipswich) (Qld. : 1909 - 1954), p. 5 (DAILY.).
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