Preserving Green Tomatoes.

Manawatu Herald, Volume III, Issue III, 7 February 1890, Page 2

Preserving Green Tomatoes.

3s* following uieful hints w« ro'print. from th« N- Z* F«nwrs-

Judging from what has come under my notice in the neighbourhood, small green f inits are very plentiful on open air tomato plants this season and very few of these can possibly be ripened either naturally or artificially. Fortunately, they can be profitably utilised either for making into preserves and pickles, and they are also very good in pies. Quite young fruit can be preserved, that is to say boiled with sugar and placed in jars and glasses exactly is the same way that any other whole fruit is treated but if the skins are at all hard tbf fruit should be scalded and the skins . removed prior to boiling down. Pickled green tomatoes, we find, are appreciated by the majority of those who have tasted them, and in all probability no more wholesome or digestible piokles can be had. There ate- two good recipes extant, though I.have not raejt wftli ; .either in a cookery btifolc'. \ahil for' this reason

propoie "to give tliem at length. • The one we prefer, atad which it wtli W seen does not wholly consist of tomr*' toes, is as follows:— Tafee two lbs of green tomatoes, pull (not chop) them to to pieces, add two or three onions sliced and six chillies. Scatter salt over it r letting it; • stand fifteen hours, then jitt»k». fl : - away the liquor, and cover, the re r . '•', remainder with good vinegar. Place this in an e&rthemware jar and hike .• , in an oven for one houjy and i^.- . , press pulp into.ijafß.iNow. take i ■ desertepoonral of mustard and half $■ <• teaspo^irfalfa^^^ ptpp OT , ipiet, i sugar, doves, fcMttl»iflinn,amon, and , four chUtfe* .adding sufficient Tine* . gar to, m»l««-4t- quite thin; bojl it,and pour overi contents of jar/, while boiling hot. If, the best spiced Tinegat is used the raw spices nay be dispensed with. Jars to be elostly corke], and it is advisable to .well stir the pickle before using, the hot spices being liable to collect at the top. The next is a, more simple recipe which may suit some of., my. readers. Scald and peel green ioma- , toes. . Lay them on dishes aid stray s<«lt orer them, Let them Btand over < twenty four b>urs, occasionally pouring off. the liquor that the salt ci .. tracts.,; Drain and gtntly . sqaoftze them, as it is this juice^that Weakens the vinegar and makes them spoil. Take a large jar, put in a layer «f torn* natoes, then a layer of sliced onions, a mustard seed, cloves, and white pepper, or whole black pepper,! or two pods of red pepper may be broken up and put into a jar. When the jar is full pour my strong vinegar over, and in a few days they will be - ready for use, and will koep all the winter. They shquld be kept in a dry state. If green tomatoes ate made into pies, they ought first ;fco | be scalded, then put into a preserving pan and boiled for half an hour. They should, then be cut up, to three pounds of tomatoes being added one of sugar, another half-hour's cooking i completing the preparation. Ihere i is yet another method of utilising green tomatoes worthy of being extensively adopted, and it is this : Gather full-grown fruits while quite green v remove the stalks, and stew them until they are quite soft. Rub them, through a sieve, 'and put the pulp on the fire, seasoning highly with, pepper, salt, and powdered clo ves, and some garlic, and strew a)i together till thick. It heps Wl, and is much liked for seasoning- " gravies. I have not been able to find more than one good recipe for storing ripe tomatoes, but believe there are more, and it may be they will be forthcoming after these hint* are published. A brine of salt and water strong enough to bear an egg should first b« made, then affect quite sound and perfectly ripe tana? toes and place them without unduly pressing, in a stone or glazed earthen pet, covering wiih "a deep . plate in suoh, a manner that it presses against v. the fruit. t In.thjip* way they may be kept a year; wiUyrot any further .. trouble, bat before cooking them. ■, thjr ongh* to fbjii . jjoaked in., fx^k ; ; wmer several £p»rfy „. . r , ' . ,>„,... ,-:„