Montgomery County sentinel. [volume] (Rockville, Md.) 1855-1974, 1917-08-10
Thrift Leaflet No. 7.


partment of the State Federation of Wo-
mems Clubs for the Womens Prepared
ness and Survey Commission Of Maryland.
CANNING TOMATOES.
Tomatoes are easily canned at home.
Have the jars and tops thoroughly ster-
ilized by putting them in pan of clean
water and bringing the water to boiling
point.
Select fresh, ripe, firm tomatoes, scald by
immersing in boiling water. using wire
basket or square of cheese cloth. II the
tomatoes are ripe one-half minute to one
minute will be sufficient. Lift the toma-
toes out of the hot water and plunge them
Immediately in cold water. then remove
from the cold dip-cut out the core before
removing the skin, using sharp knife.
Skin. and II you wish to pack them whole
put them in the jars carefully add one
teaspoonful of salt and one-half spoon of
sugar to the quart and fill up with those
that have been crushed in handling Do
not use any water Place rubbers and
tops in position: If you use glass tops with
wire fasteners. put the wire snap in place.
but leave the clamp up. II you use screw
top jars screw tight, then turn back one
quarter of an inch. Put jars in boiler
with a rack in the bottom. FIJI up with
water to cover and let the water boil %
minutes from the time it begins to boil.
Take out, put down clamp. invert to test
the seal and if perfect store in a cool.
dark. dry place.
When tomatoes are to be used for stewed
tomatoes, or for soups, they may. be cut in
pieces, as more can be packed in the same
space than If packed whole.
TOMATO CATsUP.
Select red ripe tomatoes and use whole
spices tied loosely in bag while cooking
and remove before bottling to prevent
darkenine the product. Remove seeds
from sweet red peppers, chop, and add
cup Of the pepper and 2 medium-sized
onions to one gallon of tomatoes. before
cooking. Cook the tomatoes thoroughly.
strain through coarse sieve. and meas
ure. For every gallon of pulp use the
following
tablespoonful of salt.
A tablespoonful Of sugar
tablespoonful of mustard. powdered.
pint Of good vinegar.
level tablespoonful each of allspice
cloves, cinnamon and pepper.
small red peppers, seeded and sliced.
Tie the spices in bag, and add to the
tomato pulp and other ingredients. Cook
one and one-half hours. then add the vine
gar and cook until thick. Pour at once
into hot sterilized bottles. If made for
sale. set the hot bottles at once in vessel
of hot water. having a rack in the bottom
to prevent breakage. put the cork shoppers
in loosely and keep at boiling point for 80
minutes. Drive the corks in tightly and
when cool dip mouth of bottle into melted
paraffine, or cover stopper with sealing
wax. Rapid cooking will give a better
color than slow cooking. The finished
product should be fine bright red.
TOMATO PASTE.
One quart Of thick tomato pulp.
One slice of onion inches In diameter.
One-half teaspoonful OF salt.
One teaspoonfu of paprika.
One tablespoonful mixed spices.
Tie the spices in cheese cloth and cook
with tomato pulp in pan over water for
about one hour on each Of three successive
days The pulp should be cooked until
much of the moisture is evaporated and
and the paste thick enough to cut. Mix
the spices as follows
Quarter teaspoonful mustard seed.
Quarter teaspoOnful Of cloves.
Quarter teaspoonful Of cinnamon.
Quarter teaspoonful whole black pepper.
Half teaspoonful crushed celery seed.
Half bay leaf. blade mace.