CANNED TOMATOES
Blanch, core and peel tomatoes. Squeeze into clean dishpan when all tomatoes are blanched and ready. Fill hot quart jars, add 1 tsp. salt. If you are doing pints, add ½ tsp. salt. Make sure to insert a plastic knife in jar and run all around to remove air bubbles. Clean rim with fresh wet cloth. Put on lids with rings. Process in boiling bath 45 minutes. Count your time once the water re-boils.
 
ENGLISH MUFFINS IN A LOAF
2 pkg. dry yeast
6 c. flour
1 Tbs. sugar
2 tsp. salt
¼ tsp. baking soda
2 c. milk
½ c. water
Cornmeal
Combine 3 c. flour, yeast, sugar, salt and baking soda. Heat milk and water together. Add to dry mixture and beat well. Stir in rest of flour to make a stiff batter. Spoon into two 8½x4½-inch loaf pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover and let rise in warm place for 45 minutes. Bake in a 450°F. oven for 25 minutes. Remove from pans immediately and cool on r...