By Susan M. Thigpen © 1984
Issue: April, 1984
In a telephone interview with Mrs. Cabel Goad of Sylvatus, Virginia, she gave us a new way to can and use tomatoes that you might like to try. Anyone that cans 110 quarts of tomatoes a season must be an expert, and here is her suggestion.
Pick tomatoes just before they are ripe. Slice them as you would if you were making a sandwich. Put the slices in a wide mouth canning jar. Put into each jar a teaspoon of salt. Fill the jars with cold water, put jar rings on and boil them for about 8 minutes. She said they stay firm and can be used all year long for stewing, frying or just on a hamburger as you would slice a fresh tomato.