Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1908-09-03
Tomatoes.

Canned Tomatoes.-Scald the to-
matoes and remove the skin. Put
them in porcelain lined kettle, bring
them slowly to a boil and simmer
| thirty minutes. Put the tomatoes
boiling hot into the jars and seal.
Canning Tomatoes (whole).-Select
small. smooth, sound tomatoes. Pack
them without peeling into wide
mouthed jars. fill the Jars with cold
water and finish precisely Then
place straw or hay in the bottom of
wash boiler; place jars on this and
| pour in sufficient cold water to half
| cover them. Put the boiler on the
| fire, cover closely with the lid and
| boil steadily for three hours. Take
| up jars and see that they are filled 20
overlooking; screw on covers as
| tightly as possible. Stand aside,
where the air will not strike them, to
cool. When cold, again screw down
the covers, and keep in dark, cool
place.
Preserved Green Select
one peck of green, smooth tomatoes,
wash and then cover with boiling
water: let stand thirty minutes. wipe
and cut into slices. Slice also six
move the seeds Put the tomatoes IN
porcelan-lned kettle add the lemons,
six pounds of sugar and an even
tablespoonful of ground ginger. or a
small piece of ginger root, sliced: add
a half pint Of water to prevent barn
ing. cover the kettle and simmer
gently for one and a half hours. skim
ming carefully. Then stand aside to
cool. When cold, bring again to boil
ing heat and simmer gently another
hour. then put into small jars or
tumblers and stand aside to cool. Tie
up with tissue paper, brushed over
with white OF egg.
Yellow Tomatoes Preserved-The
small yellow tomatoes with an equal
quantity of grated pineapple and
preserved according to the above
recipes (omitting the lemon and
ginger) make most delightful
preserves. The pineapples may also
! be omitted, but it gives a flavor to adu
them.
Tomato Butter. - Scald twenty
mounds of ripe tomatoes and remove
| the skins; but them into porcelain
| lined kettle with four pounds of
apples, pared, cored and quartered;
stand over a moderate fire to cook
slowly for one hour. stirring &C
| casionaly to prevent sticking, then
add eight pounds of sugar. the juice
of one lemon, four lemons. one table,
| spoonful of powdered ginger. Cook
and stir continually until reduced to
| the consistency Of marmalade. Put
into tumblers or Jars. When cold, :ie
up as for preserves.
Tomato Figs.-Allow to six pounds
of tomatoes three pounds Of granu-
lated sugar Select those that are
ripe, small and smooth. Scald and
remove the skins. Place layer of
the tomatoes in the bottom of porce-
lain-lined kettle, strew them thickly
with the sugar and place them over a
moderate fire. Stew gently until the
sugar appears to have thoroughly
penetrated the tomatoes. Lift them
carefully one at a time with spoon.
spread them on dishes and dry in the
sun, sprinkling with granuiated sugar
several times while drying. When
perfectly dry pack in jars with layer
of sugar between each layer of
! tomatoes. Care must be taken not to
let rain or dew fall on them while
| drying.
Tomato Catsup-Use the tomatoes
that are solid and free from decay.
Gather them in August. as later In the
! season they lose their flesh and be-