Tomato Preserve Without Salt

Ingredients

• field tomatoes

Instructions

1. Coarsely crush small field tomatoes and cook them to a pulp in an untinned copper kettle over a wood fire.
2. Drain in a close bag, then pass through a sieve to remove seeds and skins, squeezing well.
3. Return the pulp to a clean kettle and reduce until a drop on a plate neither runs nor weeps a watery ring.
4. Bottle in small bottles, cork by hand leaving a little air, tie with string.
5. Stand the bottles packed in hay in a kettle, cover with water to the necks, and heat until the corks strain to lift; then stop the fire.
6. Cool, press back loosened corks, and store in the cellar. Do not use the banned salicylic acid.