BOTTLING TOMATOES.

Rangitikei Advocate and Manawatu Argus, Volume XXXIV, Issue 9414, 7 April 1909, Page 5

BOTTLING TOMATOES.

Several' applications having been made for the recipe for tomato bottling, published in the Advocate recently, we republish it for whom it may concern : —ln each quart of water add one tablespoonful vinegar, and salt to taste. Put in stew pan and bring to the boil. Carefully wipe (not wash) the tomatoes which must be perfectly sound, and gathered on a dry morning—(those of a small uniform size preferred), pnt in pan and let gently simmer till fairly soft (not broken up. though even such will make a splendid addition to gravies in the winter if pnt into airtight bottles.) Slip the 1 fruit into bottles, under which hold damp cloth, cover with liquid (boiling point) and screw down immediately. Bottles must be airtight. This can easily be tested by standing at once on end when the defect, if there, can be remedied. When required—any time within two years—pour away some of the liqnid, stew in remainder, and thicken with flour, pepper, (no salt) and batter or pour a white sauce over them or . use cold with tinned fish, etc. Keep in cool dark place