Excerpt from Professor H. Blits' Methods of Canning Fruits and Vegetables by Hot Air and Steam, and Berries by the Compounding of Syrups, and the Crystallizing and Candying of Fruits, Etc;, Etc: With New Edition and Supplement
The canning of tomatoes, sliced or whole, in glass jars, by steaming them so as to exhaust the air and destroy a cer tain amount of acid, keeping them more whole and natural in flavor, and doing away with the old methods of stewing and cooking them to pieces.
Also to my great improvement of keeping strawberries whole and natural by simply compounding a syrup to can them with, instead of stewing or boiling them, which destroys their natural flavor and shape.
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