The central record. (Lancaster, Ky.) 18??-current, 1917-09-20

In Canning Bouts.
Prepared by Now York state Food suG.
ply ComTlsslou.l
Canned Tomatoes. Select tomatoes
that are ripe. but not ovcrripc, aud free
from blcmishcs DO not attempt TO
handle too many at time, since they
will not keep II allowed to stand too
long at any stage Of the process. Scald
them for from one-half to two minutes.
Dip them ia cold water and remove
them quickly. With sharp knife ro-
move the stem core and the skin.
Open Kettle Method.-Place one layer
81 the tomatoes in an enamel kettle
and for every quart add one teaspoon
ful Of salt and from one to three tea
spoonfuls of sugar. Add no water.
Bring the mass 10 the boiling point and
boil 1t for from six to ten minutes.
Large tomatoes should be turned dur
ing the cooking. With sterilized
spoon lndle them into jars that have
been sterilized by being boiled for
twenty minutes, filling the Jars TO over
flowing. Adjust the rubbers that have
been placed in boiling water for i've
minutes and the covers that have been
sterillzcd with the jars. Seal the jars
aud invert them TO cool.
Gold Pack Mcthod.-Pack the pre-
pared tomatoes into the Jars, pressing
! them down firmly with a wooden
I spoon. Fill the jars to within quar-
| ter Of an inch Of the top with boiling
| tomato Juice. 10 each quart add one
| tcaspoonful 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 n depth Of one inch.
Bring the water TO the boiling point
/ and boil the jars for twenty-five min
! utcs. Remove them from the water, seal
| them and invert them to cool. store in
a cool, dark place
Tomato purec.-Two quarts thick to-
mato pulp, one medium sized onion,
| two tablespoonfuls chopped sweet red
peppers, one-half teaspoonlul salt, one
/ teaspoonful sugar. Tomato PURGE may
he 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, discardins 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 ketcllup.
I IL Is necessary 10 stir 1t frequently in
order to keep it from burning. Pour il
/ into Jars. adjust the rubhcrs ana the
tops and stcriIize them for twenty-five
minutes in q hot water bath. Seal
| them and iuyert them to cool
/ Dried Tomato pastc.-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 II over hot water or in slow
oven where there will be no danger Of
/ scorchiug 1t, but whore the moisture
/ viii evaporate until the pulp is stilf
enough to hold its shape when lifted
from a spoon. Fill hot sterilized Jars
] with the mixture and seal them, or
spread It on plates Or pans in thin
sheets aud dry it thoroughly in a very
slow oven, from 1870 degrees +. to l40
degrees T., until 1t can be cut in
squares or rolled into sheets. 1t should
then be stored carefully in moisture
proof containers