Tomatoes Preserved Whole

New Zealand Listener, Volume 20, Issue 514, 29 April 1949, Page 23

Tomatoes Preserved Whole

Dear Aunt Daisy, I am a most interested reader of. your columns in the Listener, and with the tomato season in full swing, I am wondering if you, or perhaps one of your "Links," can help me. When I was in hospital last year, I read in an English weekly, the name of which I have forgotten, of a method of bottling tomatoes. By this method (which used squares of flannel over the jars) the tomatoes, when left under running water for two or three minutes, became just as firm as fresh tomatoes. Now, the point is, that I cannot remember the method. I know this is all rather vague; but I should be so grateful if someone could help me, as I prefer firm tomatoes to the soft ones from the bottles. i Thanking you for your hints and recipes. "C.E.L.," Nelson. I think this is the method you mean, but I must tell you that two Links in the Daisy Chain found the tomatoes thus preserved tasted very vinegary

and sour. No other complaints have been received, however, and since only half vinegar and halt water is specified, it should be all right, I have not used it myself, It is recommended by many as a good recipe. Wipé the tomatoes clean and dry, and place a layer in a large crock. Sprinkle with brown sugar, and a few cloves. Continue till the crock is almost ‘filled. Boil equal quantities of vinegar and water. Let get really cold, and pour over the tomatoes. Take a clean piéce of old flannel, put it over the top of the jar, allowing it to dip well into the liquid.- This collects any mildew that forms. Cover over with strong brown paper, and tie up with string. Can be used as needed, povided flannel is kept dipped in liquid to collect mildew.