Tomato Relishes for Winter

New Zealand Listener, Volume 28, Issue 714, 20 March 1953, Page 22

Tomato Relishes for Winter

ney, and even jam, are being made now in _ considerable quantities. Many home gardeners expect, too, that there will be more green tomatoes to deal with than usual, on account of the patchy season, so I will give you some suggestions for those next week. Mock Raspberry Jam (or Strawberry) Four pounds tomatoes, 3 !b. sugar, juice of a lemon, % bottle raspberry or strawberry essence. Skin tomatoes and cut. fairly fine, add sugar and lemon juice. Boil gently about 2 hours, then stir in essence. Do not boil after essence added, or flavour is lost. Test for setting. Tomato and Ginger Jam Five pounds tomatoes, 5 lb. apples, 1 lb. preserved ginger, 8 lb. sugar. Crush ripe tomatoes in preserving pan. Peel, core and cut up apples. Cut preserved ginger small and boil all 4% hour, Add sugar, stir till dissolved, and boil 1 hour longer on low heat till it sets. No water needed. Tomato and Pineapple Jam Two large pineapples to 5 lb. tomatoes, Peel and cut up pineapples. Skin tomatoes and also cut up. Boil the fruits together till pineapple is soft. Add 3% Ib, sugar to every pound of mixture and boil for ¥2 hour longer, or until mixture sets. Remove hard core of pineapple. Thick Tomato Sauce The Hutt housewife who sent this says ‘*Herewith my pet recipe for tomato sauce, I’ve never had it fail, and it is a thick. sauce with a very rich fruity flavour. You will notice that acetic acid (from the chemist), is used in place of vinegar. The garlic is supposed to be the important factor as regards keeping quality." One pound onions, 10 Ib. tomatoes, 1% Ib, salt, 1 oz. garlic, 8 medium apples, 1 oz. cloves, 2 Ib, sugar, 1 oz. allspice, 2 oz. acetic acid. Boil fruit and salt. one hour. Put through sieve. Boil again, adding sugar and spices (in bag) for 1 hour. Add acetic acid 10 minutes before bottling. Cork tightly while hot. Tomato Relish "Ida" sends this one as specially good, and suitable for busy housewives, as it takes only 1442 hours to make. Take 12 medium tomatoes and 6 medium onions and cut up. Put in pan. Add 1 Ib. sugar, 1 pint vinegar, 1 tablesppon salt, 1% tablespoon mustard, 4% tablespoon curry powder. Boil 1 hour, then thicken with 3 tablespoons flour. Cool and bottle. Tomato Chutney Three onions, 14 oz. light brown sugar, 2 dozen large ripe tomatoes, 2 oz. preserved ginger chopped finely, 6 goodsized tart apples, 6 oz. raisins cut fine, 3 large lemons skinned and cut up, 3 oz. salt, or to taste, 1 oz. garlic, 242 pints vinegar, Slice tomatoes, sprinkle with salt, leave all night to drain. Add apples, onion, grated rind of 1 lemon and vinegar. Boil till tender, put through colander, Add remaining ingredients. Boil 3-4 hours. Tomato Sauce Ten pounds very ripe tomatoes, 3 Ib. onions, 4% Ib. salt, 144 lb. brown sugar, 114 lb. white sugar, 2 oz. cloves, 2 oz. allspice, 2 oz. black peppercorns, 3 pints vinegar, 2 oz. crushed whole ginger, %4 oz, cayenne pepper, or to taste. Boil sauces, relish, chut-

fruit and — -onions with spices. for 2 hours, then ‘put through colander, Return to pan, add vinegar, which e

should be poured through the remains to extract any juice left. Boil slowly 10 minutes. Bottle hot and seal at once. Should keep for years. Tomato Sauce with Honey Eight pounds tomatoes, 2 Ib. honey, 1 Ib. large onioris; 2 tablespoons salt, 1 teaspoon grdund ‘cloves, 1 teaspoon cayenne pepper. Cover with vinegar and boil 3 hours. Should not ferment. Indian Chutney One pound tomatoes, 1 lb. apples, 1 Ib, raisins, 4% lb, brown sugar, 2 oz. ground ginger, 1 oz. garlic, %4 oz. c aa he Pe

cayenne, 1 tablespoon salt, 3 pints vinegar. Scald tomatoes and peel them. Peel apples. Stone raisins. Chop all finely. Boil together till "ists thick-2 to 3 hours. Honey Tomato Chateny Four pounds tomatoes, 2 lb. sultanas, 1 Ib. dates, 2 large apples, 1 Ib. honey, Y% teaspoon ground cloves, 1 tablespoon salt, 1 large onion, juice 2 lemons, 1% cup vinegar, Slice apples, onions and tomatoes. Boil all 2 hours.