The Barre daily times. (Barre, Vt.) 1897-1959, 1915-04-02

boiler Will conveniently hold and pour
in enough cold or tepid water to come
about two inches up on the Jar. Il
is not necessary TO have the Jars com.
pletely immersed during the boiling; the
steam does the cooking. Put the top on
the boiler and set il on the stove: bring
to boil and steriize one hour. Re.
move the top of the boiler. allow the
steam TO escape, and press down the
spring at the side of the jar. This win
clamp on the top and prevent any out
/ side air from getting it.
Remove the jars from the vat, and let
them stand until the next day; then
place them again in the vat as on the
previous day, lifting the spring at the
side of the jar in order to prevent the
accumulation of steam on the inside, but
do not take off the top. Boil again for
one hour. Clamp ON the tops by press
ing down the springs and remove the
jars from the vat
This double or fractional sterilization
is to be recommended upon all occa sIons.
Follow these directions and allow no air
10 enter the jar dun ing or after sterliiza-
ton, and except in case of defective rub
bers or broken Jars you will seldom lose
a can Of tomatoes.
The same method NAV be followed in
using serew.top Jars. Put in the toma-
toes, put on the rubber. and screw on The
top lightly. Place in the boiler and boil
for an hour. Screw on the tops tightly
and remove from the boiler. III YOU want
to practice double sterilization with the
serew-top Jars. place them IN the boiler
on the second day and wait until the
water comes to a boil before loosening
the tops.
IL is best with tomatoes. A. with all
other vegeta bles, 10 cook them in iai..
cooking first in an open kettle will drive
of some Of the volatile oils or other
substances that give the tomatoes thci-
flavor. This does not happen when they
are cooked in the Jar.
Canning Whole Tomstoes- Remove ''e
skins and cut mp some tomatoes, put IL
\ preserving kettle. and boil for % min.
ates. Remove them from the FIRE AMI
run through strainer. Return che
strained liquid 10 the fire. Now select
some small ripe tomatoes that will 20
INTO the mouth Of the jar. dip them in
boiling water. remove the skins. and
irop the whole tomatoes into the jar.
Fill the jar with these. add one level
easpoonful Of salt 20 each quart. and
'our In the strained liquid. still boil
NJ. until all spaces are filed. Put on
ubber and top. and place in the hoilcr
u stcrilirer on the false bottom. Have
he water IN the boiler already hot 20
.eep the jars from breaking. bring b
oil. and sterilize for ~ minutes. Clamp
n tho top tightly and remove the jars
rom tie boiler
The strained tomato Juice may h. usei
Or SOUP. and ~ the whole tomatoes
i'll keep their shape. they NAV ~ usnl
ar baking. breading. etc. Further hints
n canning Tomatoes NAV be found ~
arrners' Bulletin 52l which csu h. hai
-ee On application o. the uited states
apartment of agriculture. Nasblnctor
J. a.
Almost every houseuife has tin eiotias
olier and the can b. easily converted
to q convenient steFliiznz sat The
RS thiurs NECESSARY are q tight sitting
rtsr and a false iottom made ~ No. -
ire uettinr ~ half inth mesh. cBt a. IL
70 isdtfarn ~ TIE isaier ~ trim pieces
/ wood. patent Uren-do1r stenm
iaipr j. eten mnre eautrnfent tlirn =
sstirs boiler ~ uffthef 81 these e
saflatle o. dsfr saneepau ~ tslclrt
vhtfr sutfrpH ELI amswer the prfrrose
fa.ri.fian ~,ienos Wonfor.
Dorothy Dexff