TOMATOES IN JAMS, PICKLES AND PRESERVES

New Zealand Listener, Volume 6, Issue 140, 27 February 1942, Page 22

TOMATOES IN JAMS, PICKLES AND PRESERVES

season, we may still enjoy them in the many preserves which we have stored away. Perhaps some of these suggestions may be new to you. To after tomatoes are out of Tomato Ketchup A very useful recipe this one, such a help in making savoury winter dishes. It takes only a little sugar, too-a quarter of a pound to 4 lbs. of tomatoes. Here it is. Four pounds of ripe tomatoes, 42 pint vinegar, 4% lb. onions, 1% lb. granulated sugar, 1 dessertspoon salt, 1% teaspoon white pepper, few grains cayenne, 1 teaspoon each of cloves and whole allspice. Peel and chop the onions finely, slice the tomatoes, put into a saucepan with the vinegar, and simmer till soft. Then rub through a coarse sieve. Return to the preserving pan, add the spices tied in muslin, and the other ingredients, and boil gently for half an hour. When cool, remove the spices, squeezing the little muslin bag, to get out the moisture. Turn the ketchup into warm, dry jars, and seal when cold, Tomato Pickle Be sure that the tomatoes are firm and hard, though ripe. Use small cnes. Wipe them, remove the stalks, put them into clean dry jars, and sprinkle with a

little salt-about half a teaspoonful to each quart jar. Boil up your vinegar for five minutes with whole mixed spicesa dessertspoonful to a quart of vinegar Pour the vinegar over the tomatoes, while very hot. Do not have too many tomatoes in the jar, for they must be well covered with the vinegar. Cover loosely with a saucer t!}] ecld, then seal down airtight. Tomato Pulp Cut up some ripe tomatoes, and for 2 lbs. of tomatoes allow 2 cloves, a small piece of whole ginger, and 2 peppercorns, tied in muslin. Cook gently all together, until quite soft, then remove the spices and rub the tomatoes through a Sieve. Put the pulp back in the pan and boil for quarter of an hour. Pour boiling hot into hot jars, ahd seal immediately. Tomato Sauce with Peaches Six pounds of tomatoes (uneven ones will do), 1 lb. onions, 4% Ib. raisins, 1 Ib. peaches, about a teaspoon cayenne, 1 quart of vinegar, about 2 tablespoons salt, or a little less, to taste, 5 tablespoons pickling spices, and ‘1 1b, light brown sugar, R Tie the spices into muslin. Peel and cut up the onions and peaches, place all the ingredients into a saucepan. Bring slowly to the boil, and boil till the fruit is quite soft and pulpy. Stir often. It will need about 1 to 1% hours boiling. Then pass through a fine sieve. Bring back to the boil, and pour into hot jars, sealing immediately. Tomato Sauce with Honey Eight pounds of tomatoes, 2 Ibs. block honey, 1 Ib. large onions, 2 tablespoons salt, 1 teaspoon ground cloves, and 1 teaspoon cayenne pepper. Cut up the tomatoes and onions, cover with vinegar add the spices, and boil three hours. Strain, re-bcil, and bottle immediately. Should not ferment. Tomato Chutney with Honey Four pounds of tomatoes, 2 Ibs. of sultanas, 1 Ib. of dates, I lb. of apples, 1 large onion, 1 lb. honey, % teaspoon ground cloves, 1 tablespoon sat, or less to taste, juice of 2 lemons, and % cup vinegar. Pee] and cut up the tomatoes, apples and onion. Put all together, and boil 2 hours, ; 8ottling Tomatoes Boil together for about ten minutes, 1 quart_of water, 1 tablespoon cf vinegar, and 1 dessertspoon salt. Put in the tomatoes and cook unti! just tender, cr until the skin starts to break. Fill up sterilised bottles with the tomatoes, and the boil-

ing liquid, and make afftight. An excellent recipe. Tomato Sauce with Lemon Juice Ten pounds of tomatoes, % Ib. salt, juice of 6 lemons, 3 onions, not quite 1 Ib. of sugar, 4% oz. whole cloves, 1 oz. allspice, and 1 Ib? apples, Cut up the tomatoes and apples, without peeling. Peel the onions and cut into blocks, and add the other ingredients, Boil 2 hours. Rub through a fine sieve. Put back on the stove and boil up again. Then put into sterilised bottles, and cork tightly. Keeps well. Green Tomato Relish Three pounds of green tomatoes, 1 quart of vinegar, 142 lbs. onions, 1 teaspoon white pepper, 1 heaped teaspoon dry mustard, 144 lbs. apples, 114 tablespoons curry powder, or to taste, 114 Ibs. sugar, 2 heaped teaspoons flour, and 1 dessertspoon of salt. Slice the tomatoes, apples and onions. Sprinkle with salt, and let stand overnight. Then boil for half.an hour, with the vinegar. When they are soft have the other ingredients mixed with a little cold vinegar and pour in. Boil till it thickens. Green Tomato Pickle One quart of best vinegar, 6 Ibs. green tomatoes, 3 Ibs, onions, % pint golden syrup, 2 tablespoons curry powder, 1 teaspoon spice, 1 teaspoon cayenne pepper, 2 tablespoons salt. Cut up tomatoes and put on salt, and stand about 6 hours. Strain, cover with vinegar, bring to the boil. Add the onions (not previously salted), and all the spices and the syrup. Simmer one hour, and thicken with flour. Bottle while hot. Half quantities may be used. Tamato Jam Four pounds ripe tomatoes, 3 lemons. 6 lbs. sugar. Wipe the tomatoes and skin them, by dipping them into boiling water. Cut in thick slices, put in a decp basin, and cover with four nds of the sugar. Let it stand overnight. Next morning put the juice in a preserving pan, with the strained juice of the 3 lemons, and the other 2 Ibs. of sugar. Malt the sugar, add the pulp, and. boil very quickly till it is thick on a spoon. Bottle, and cover when cold. This recipe .comes from Glasgow. Green Tomato Jam (with Apples) . Three pounds of green tomatoes, 1 Ib. apples, % Ib. preserved ginger, 4 ibs. sugar, and 1 teacup of water, Cut up the fruit and the ginger, and put in pan with the water, and boil, stirring frequently, for half an hour. Then add the sugar, and boil till it will set. Green Tomato Jam (with Lemon Juice) Three pounds of tomatoes, 4 Ibs, of sugar, the juice of 6 lemons, and % Ib.

-_ shredded ginger. Slice the tomatoes, add the lemon juice and ginger, and a very little water to prevent sticking, and boil about half an_hour till very soft. Add sugar and boil till it will set when tested -about %-hour, Green Tomato Marmalade Six pounds of green tomatoes, 3 lemons, 242 cups water, 5 Ibs. best sugar, and about 4% lb. preserved ginger. Boil the sliced lemons in sufficient water to cover well (take this water from the measured 244 cups). Boil until soft. Then cook the cut tomatoes in the remainder of the water until tender, add the cooked lemons, and boil 10 minutes. Add the cut up ginger and sugar, and boil till it sets when tested.