The Democratic banner. (Mt. Vernon, Ohio) 1898-192?, 1917-09-11
CAN THE TOMATOES
Three Tried Out Recipes For This
Favorite Vegetable.
"a CAN A DkYw THE SLOGAN.

The Burden OF Record Breaking Crops
Will Tax All Our Abilities For the
Next Few Weeks When We Fall to
In Canning Douto.
[Prcparcd by New York state Food Sup.
ply Commissi1ul
Canned Tomatoes.-S tomatoes
that are ripe, bat not oycrripe, aud free
from blcmshes. DO not attempt to
handle too many at time since they
will not keep If allowed to stand too
long Mt 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 Siethod.-Piaca one layer
Of tie 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 to the boiling point and
boil it for from six to ten minutes.
Large tomatoes should be turned dur
ing the cooking. With a sterlized
spoon ladle them into jars that have
been stcrilizcd by being boiled for
twenty minutes, filing tie Jars to over
flowing. Adjust the rubbcrs that have
been placed in boiling water for five
minutes and the covers that have been
sterilzed 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 tGejars 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 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 invert them to cool. Store in
a cool, dark place.
Tomato puree.-Two quarts thick to-
mato pulp, one medium sized onion,
two tablespoonfuls chopped sweet red
peppers, one-hHlf 5teaspOonful salt, one
teaspoonful sugar. Tomato puree 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 sieve, discarding only the
seeds and the skinse 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.
1t is necessary to stir it frequently in
order to keepit front burning Pour it
into jars, adjust the rubbers and the
tops and steriliZe them for twenty-five
minutes in II 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 it
is SO thick that it IS difficult to cook
without stirring continually. Then
place 1t over hot water or in n slow
oven where there will be no danger Of
scorching it, but where the moisture
will eyaporate until the pulp is stiff
enough to hold its shape when lifted
from n 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 very
slow oven, from 100 degrees f. to 40
degrees T., until it can be cut in
squares or rolled into sheets. 1t should
then be stored carefully in moisture
proof containers.