TOMATOES IN PRESERVES AND PICKLES

New Zealand Listener, Volume 8, Issue 196, 26 March 1943, Page 11

TOMATOES IN PRESERVES AND PICKLES

AW tomatoes are extremely healthful, and we should make the most of them, Cooking does _ not destroy their vitamin content, however, and they are easily preserved for use in winter. Excellent chutney, pickles and jam are also made from tomatoes. Here are some suggestions, Tomato Pulp This is the easiest possible preserve, and can be used in many ways in the winter, Simply butter the preserving pan, cut up the tomatoes, adding nothing at all, not even seasoning. Cook to a pulp. Press through a sieve to remove skins, then either re-boil, so as to pot the pulp while still boiling hot, or else fill straight into jars, cover loosely, and sterilise in water bath (or oven), for half an hour, at boiling point. Make thoroughly airtight, in one of the ways given in The Listener lately. Bottled Tomatoes Prick tomatoes with a fork, pack into hot jars. Pour over boiling salted water to within half an inch of the top. Adjust rubber rings and lightly screw caps. Sterilise in oven 40 to 50 minutes till skin cracks, or in waterbath for threequarters of an hour, till done-the water must be boiling all the time. Seal each jar immediately. If no rubbers, seal as previously given. Bottled Tomato Juice Select ripe tomatoes, with a good colour, Wash, cut up roughly, and simmer gently. till well cooked. Strain, add salt to taste, and bring to boiling point again. Pour into sterilised jars. Then sterilise in either oven or water-bath-about 40 minutes in the oven, about 10 minutes at boiling point in the waterbath. Seal airtight immediately. Pure Tomato Puree Cook tomatoes whole, in a shallow tin, in the oven, till very soft. Prick first, to let juices flow-they should be ripe and juicy. Press through sieve into basin, until only skins and seeds are left. The puree should be quite thick. Bring to the boil again, bottle and seal "immediately. If the tomatoes are extra juicy, there may be a little juice on top of the puree after straining. This can be poured off and used as pure tomato juice, Tomato Cream r Chop finely 12 ripe tomatoes, 12 good apples- the squashy kind, 12 medium onions. DO NOT PEEL tomatoes and apples. Boil all until soft, then strain through colander. Let get cold. Put all in buttered pan and add mustard to taste, 2 pints best vinegar, 1 teaspoon pepper, 1lb. brown sugar, and 1 tablespoon salt. Boil till it thickens.’ Bottle and seal while hot. Tomato Sauce Eight pounds sliced tomatoes, 3 wo sliced onions, 3 large apples cored cut up, but not peeled, 30z. salt, light brown sugar, bare '20z. cayenne, 3o0z. whole spice, %0z. cloves, ‘oz. ground ginger, 1 quart vinegar. Put all spices in a muslin bag. Boil all together

for 3 hours. Then strain and boil again for 30 minutes. The second boiling is absolutely necessary. Cork and seal tightly. Tomato Chutney. (With honey and lemon juice) Four pounds tomatoes, ,2lbs, sultanas, llb. dates, 2 large apples, 1lb. honey, 42 teaspoon ground’ cloves, 1 tablespoon salt, 1 large onion, juice 2 lemons, ¥2 cup vinegar. Slice apples and onions, put all together, and boil 2 hours,