TO PRESERVE TOMATOES.

Taranaki Central Press, Volume IV, Issue 414, 22 April 1937, Page 2

TO PRESERVE TOMATOES.

1. Bottled Tomatoes.—Select tomatoes that, are ripe (but not over-ripe), free from blemishes, and of medium size, it possible. They should be red to the stem end, since green parts produce poor flavour and colour. Imperfect tomatoes may be used for puree, or made into juice for filling the spaces left in a jar after it is packed with whole tomatoes.

Scald a few tomatoes at a time in boiling water for from half a minute to two minutes, according to ripeness, using a wire basket or a thin cloth. Dip them into cold water and remove them Quickly. With a small, sharp paring knife cut out the stem core, then with a quick turn of the wrist twist the skins from the tomatoes w’ithout removing the pulp. If the pulp adheres to the skin the tomatoes have been scalded either too long or not long enough. As they are peeled, lay them in shallow pans. If the cold-pack method is used, pack the scalded tomatoes into the jars, pressing them down firmly with a wooden spoon. Fill the jars to within one-fourth of an inch of the top with boiling tomato-juice. Add one teaspoonful of salt for each quart and from one teaspoonful to one tablespoonful of sugar if desired. Adjust the rubber and cover, and screw down tightly—then give a half-turn backwards, thus partly sealing the jar. Boil the jars in hot water bath for 30 minutes, or process in the oven. Remove the jars, seal them, and invert them to cool, avoiding standing them in a draught. 2. Tomato Puree. —Cut up tomatoes and cook with a little salt until the volume is reduced to half the original volume. Seal in hot, clean jars.. This is valuable for soups and sauces, as well as for escalloped dishes.,