To Keep Tomato Pulp
Having boiled them till entirely dissolved, (adding a little salt and pepper) press and strain them through a sieve, pour the liquor into pint or half-pint bottles, (which must be perfectly clean) and stand the bottles up in a large iron pot or oven, with a layer of straw in the bottom. Fill up the pot with cold water, cork them tightly, and let the water boil round the bottles for five hours. As it boils away, fill up with more hot water. When you take them out, put a spoonful of salad oil at the top of each bottle; seal the bottles with rosin cement. This pulp will be good for tomato purposes till next summer, if kept in a cool dry place. When you open a bottle use it fast, or cork it again immediately.