The broad ax. [volume] (Salt Lake City, Utah) 1895-19??, 1917-09-15
CAN THE TOMATOES
Three Tried Out Recipes For This
Favorite Vegetable.
"A CAN A DAY." THE SLOGAN.

The Burden of Record Breaking Crops
Will Tax All Our Abilities For the
Next Few Weeks When We Fall to
In Canning Bouts.
Prepared by New York State Food Sup
ply Commission.1
Canned Tomatoes.-Select tomatoes
that are ripe, but not overripe, and free
from blemishes. Do not attempt to
handle too many at time, since they
viii not keep If allowed to stand too
long at any stage Of the process. Scald
them for from one-half to two minutes.
Dip them In cold water and remove
them quickly. With a sharp knife re-
move the stem core and the skin.
Open Kettle Method.-Place one layer
Of the tomatoes In an enamel kettle
and for every quart add one teaspoon
full Of salt and from one to three tea
spoonfuh Of sugar. Add no water.
Bring the mass to the boiling point and
boil It for from six to ten minutes.
Large tomatoes should be turned dur
ing the cooking. With a sterilized
spoon ladle them into jars that have
been sterilized by being boiled for
twenty minutes, filing the jars to over
flowing. Adjust the rubbers that have
been placed In boiling water for five
minutes and the covers that have been
sterilized with the jars Seal the jars
and invert them to cool.
Cold Pack Method.-Pack the pre-
pared tomatoes into the Jars, pressing
them dewn firmly with a wooden
spoon. Fill the jars to within a quar-
ter Of an inch Of the top with boiling
tomato juice. To each quart add one
teaspoonful Of salt and from one to
three tablespoonfuls Of sugar. Adjust
the rubber, the covers and the upper
clamps. Place the jars on rack in a
hot water bath, allowing the water to
cover the top to a depth Of one inch.
Bring the water to the boiling point
and boil the Jars for twenty-five min
utes. Remove them from the water, seal
them and invert them to cool. Store in
q cool, dark place.
Tomato Puree.-Two quarts thick to-
mato pulp, one medium sized onion.
two tablespoonful chopped sweet red
peppers, one-half teaspoonful salt, one
teaspoonful sugar. Tomato puree may
DO made from small or broken toma-
toes. Cut the tomatoes into fourths and
cook them until the pieces become
broken and soft. Press the pulp
through a sieve, discarding only the
seeds and the skins. Add the onion,
the pepper pulp and the seasoning to
the strained pulp and cook the mixture
until It Is Of the consistency Of ketchup.
It h necessary to stir 1t frequently In
order to keep it from burning. Pour it
into Jars, adjust the rubbers and the
tops and sterilize them for twenty-five
minutes I'm a hot water bath. Seal
them and invert them to cool
Dried Tomato Paste.-Prepare the to-
matoes as for canning. Place them in
an enamel kettle and without adding
any water boil them until they are ten
der. Rub them through a sieve and boil
down the pulp over direct heat until 1t
"a 50 thick that It Is difficult to cook
without stirring continually. Then
place Il over hot water or In q slow
oven where there viii be no danger Of
scorching It, but where the moisture
win evaporate until the pulp is stinf
enough to hold its shape when lifted
from q spoon. Fill hot sterilized Jars
with the mixture and seal them, or
spread It on plates or pans in thin
sheets and dry it thoroughly in a very
slow oven, from 100 degrees r. to 40
degrees r., until 1t can be cut in
squares or rolled into sheets. It should
then be stored carefully In moisture
proof containers