Charlevoix county herald., 1917-09-07
Can HET0MAT0ES
Three Tried Out Recipes For This
Favorite Vegetable.
"A CAN A DAYw 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.

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.l
Canned Tomatoes.-Se tomatoes
that are ripe, but not overripe, and free
from blemishes. Do not attempt to
handle too many at time, since they
will 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 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
spoonfuls of sugar. Add no water.
Bring the mass to the boiling point and
boil 1t for from six to ten minutes.
Large tomatoes should be turned dur
ing the cooking. With steriliZed
spoon ladle them into Jars that have
been steruized 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 down firmly with a wooden
spoon. Fill the Jars to within 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 a rack In a
hot water bath, allowing the water to
cover the top to 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 inveyt them to cool. Store in
cool, dark place.
Tomato Puree.-Two quarts thick to-
mato pulp, one medium sized onion,
two tablespoonfuls chopped sweet red
peppers, one-half teaspoonful salt, one
teaspoonfu1 sugar. Tomato PURGE may
be 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 1t Is of the consistency OF ketchup
1t Is necessary to stir 1t frequently In
order to keep II from burning. Pour 1t
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 sieve and boil
down the pulp over direct heat until 1t
Is so thick that II is difficult to cook
without stirring continually. Then
place 1t over hot water or In slow
oven where there will be no danger Of
scorching II, but where the moisture
will evaporate until the pulp is stiff
enough to hold its shape when lifted
from a'spoon. Fill hot sterilized jars
with the mixture and seal them, or
spread 1t on plates or pans In thin
sheets and dry 1t thoroughly in very
slow oven, from 1870 degrees F. to 40
degrees f.. until 1t can be cut In
squares or rolled into sheets. 1t should
then be stored carefully In moisture
proof containers.