The daily banner. (Cambridge, Md.) 1897-2008, 1917-08-10
Canning Tomatoes

| Tomatoes are easily canned at
| home. Have the jars anu tops thor
! oughly steriliZed by putting them in
d pan OF clean water and bringing
/ the water TO boiling point.
Select fresh, ripe, firm tomatoes,
scald by immersing in boiling water,
! using a wire basket or square of
cheese cloth. Ii the tomatoes are
| ripe one-half minute to one minut g
Will be sufficient Lift the tomatoes
| 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 d sharp knife Skin, and if you
/ wish to pack them whole put them in
the jars carefully. add one teaspoon
| tul of salt and one-half spoon of Sue-
ar to the quart and I'll II pwith those
that have been crushed in handling
! 30 not use any water. Place rub
! berS and tops in position: if YOU use
glass tops with wire fasteners, put
the Wire snap in place, but leave the
clamp up. If you use screw top Jars,
screw tight, then turn back one
quarter of an inch. Put jars III q
boiler With q rack in the bottom, fill
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 sea:
and il perfect, store in 4 cool. dark.
dry place.
When tomatoes are to be used for
SteWed tomatoes, or for soups they
may be cut in pieces DIS more can be
lsl a in no
packed whole.
Tomato Catsup.
+ Select red ripe tomatoes and use
whole spices tied loosely in bag
while cooking and remove before bot
tiing 10 prevent darkening the pro
duct. Remove seeds from sweet rec
peppers, chop. and add | cup OF the
pepper and medium sized onions 10
one gallon of tomatoes, before cook
ing. Cook the tomatoes thoroughly.
strain through coarse sieve, and
measure. For every gallon of pulp
use the following:
tablesDoonsful of salt.
tablespoOnsful of sugar
tablespoonful of mustard. pow
dered
l pint of good vinegar.
never tdDitS pOUlll III each OF WuOlb
aIlspice, cloves. cinnamon and pep
per.
small red peppers. seeded and
sliced
Tie the spices in bag, and add to
the tomato pulp and other ingredI-
entS. COOK one and one-half hours,
then add the vinegar and cook until
thick. Pour at once into hot Steri-
lied bottles. If made for sale. set
the hot bottles at once in vessel OF
hot water, having rack III the bot
tom to prevent breakase. put the
cork shoppers in loosely and keep at
boiling point for SO minutes Drive
the corks in tightly and when cool
dip mouth of bottle into melted para
fine, or cover stopper with sealing
wax. Rapid cooking will give bet
ter color than slow cooking. The
finished product should be fine
bright red.
Tomato Paste.
One Quart of thick tomato puIp
One slice of onion , inches in di-
ameter
One-half teaSpoOnful or salt
One teaspoonful of paprika.
One tablespoonful of mixed spices
Tie the spices in cheese cloth and
cook with tomato pulp in a 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 the paste |
thick enough to cut. Mix the spices |
as follows:
Quarter teaspoonful mustard seed. |
Quartz teaspoonful of cloves.
Quarter teaspoonful of cinnamon.