TOMATOES

Wairarapa Times-Age, 6 February 1941, Page 8

TOMATOES

HOW TO PRESERVE THEM

Here is the method of preserving! tomatoes: — First clean your preserving jars and| sterilise them by putting jars and lids; into the oven for half an hour. Pour! boiling water over a few tomatoes at a! time and remove their skins. When! ' you have sufficient, put them into an: (aluminium pot or preserving pan and! • bring them to the boil. /\dd one tea-) (spoon salt and teaspoon to one table-1 spoon sugar per quart. Boil for six! minutes. Have the preserving jars! ready—they need to cool a little so that! they no longer sizzle when a little to-! mato juice is put in. Either fill the jars! to overflowing, or fill nearly to top and* cover with a layer of clean mutton fati j which has been heated and cooled or! hard paraffin. Have the rubber rings) boiling in a pot of water, put them on> the jars, put on the sterile lids and! screw down tight. If you have a vegetable juicer, the! I whole procedure is made easier—you' I can put the tomatoes rapidly through* 1 the juicer and immediately boil the! ! juice, following the instructions as for: , tomato puree above. The bottles should ) be stood in a cool place away from the! 'light. In using the tomato juice sub-! [ sequent ly for cooking purposes, avoid i heating for a longer time than w strict-! ly necessary. Tomatoes are a rich source of Vita-! min C. which is supplied by raw fruits I and vegetables. Tomato juice may bei given to babies as a substitute for' orange juice. Preserved tomat .os re-* lain a large measure of their nutrition-, al value.