Home Health Guide

Manawatu Times, Volume 69, Issue 56, 9 March 1944, Page 2

Home Health Guide

TOMATOES FOR WINTER USE As a source of the important vitamin C, the homely tomato has an important place among vegetables, particularly in the winter months, when tho usual supplies of this vitamin—citrus and fresh fruits and vegetables—are short. By preserving tomatoes you preserve a reserve stock of vitamin C—provided you do it the right way. It is essential that you should do it the right way. Time and method are important, otherwise much of the vitamin will be lost in the process. In the first place, when making a tomato preserve, don’t use water, because vitamin C is soluable in water. You can then reckon that the preserved juice will have half the value of orauge juice. Use small jars, so that they can be quickly used when opened. Scald the tomatoes for a half to two minutes. Chill rapidly in cold water and’ peel. Pack into the jars, pressing down firmly. Fill to within a quarter of an inch of the top with boiling tomato juice. If you care to, you may add one teaspoon of salt per quart ana one teaspoon to one tablespoon of sugar. Put the lids on lightly and immerse jars iu hot water. Bring to the boil and boil for 30 minutes. Screw down immediately. You may do tho heating iu the oven, standing the jars in a pan of water. Oven heating should be 275 degrees for 35 minutes.