Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-07-28

d. -
- tomato as a fruit rather than
vegetable. This fruit ripens locally
from June until November, while the
hothouse varieties are shown on the
fancy market stalls ard fruit stores
from October until late in May,
About the beginning of February
Cuba and the South send this lus-
cious fruit to the northern markets.
Analysis shows that the tomato
contains approximately Is per cent
water, less than rer cent indiges-
tible matter, per cent protein, 81
per cent carbohydrates and per
cent ash. There are many varieties
of tomato including the currant or
small species which grow in clusters
and have quite an acid flavor; the
pear tomato. so named because of its
resemblance to the ordinary pear and
the extremely large variety known
as the beefsteak, which weighs about
one pound. The color of the tomato
varies from a deep bright red to
brilliant yellow.
Canned tomatoes are universally
the most popular vegetable and are
used more freely in preparing foods
than any other vegetable with the
exception of the potato.
The tomato is quite easy to can
and will keep indefinitely if the usual
precautions are taken. In order that
a system may be arranged for doing
this work we must first select suit
able utensil to use as a canner. There
are many varieties of this kind upon
the market and all may be depended
upon to do efficient work if you will
but follow the directions.
If you have not got canner a
wash boiler or large kettle with a
close-ftting lid may be used. 1t is
necessary to make or purchase a
rack, so that when the jars are
placed in the boiler they will be at
least one inch from the bottom OF
the boiler. Failure to observe this
rule will result in broken jars. If
they are placed directly upon the
bottom of the boiler the water cannot
circulate beneath the jar.
Second, the jars. Look them over
very carefully and see that the lids
fit securely. Fill them with water, ad-
lust the lids and invert to- test for
leaks. Now, if you have used knife
when opening the jars to remove
their contents no doubt the edges of
the lid have been bent. Take ham
mer and block of wood and go care
fully over the edges to remedy this.
The use of ill-glass jars for all can
ming purposes is recommended
rather than the old style jar lid with
the porcelain lining. which frequently
cracks or becomes loose and permits
germs and bacteria to lodge between
this lining and the metal of the lid.
Third. Rubbers. Use the best
grade of rubbers procurable. Old
ones will not do. 1t is really false
economy to use these old rubbers
and not only lose the contents of
the jar, but also to have lost the time
and fuel.
Fourth. Arrange all the utensils on
the table before starting-a large
bowl to receive the fruit, one for
parings and a wire basket or piece
of cheesecloth for dipping. A sharp
kitchen knife, preferably one that
is small enough to fit the hand COM
fortably; large kettle on the range
containing boiling water, a large par
in the sink with cold running water
and water for the cold dipping anc
a tray to hold sterilized jars and {
pan for lids and rubbers.
Fifth. Select firm and fully ript
tomatoes. Place seven or eight in {
wire basket or cheesecloth anc
plunge into boiling water for thre,
minutes. Then plunge into cold wa
ter. Repeat this until you have suf
ficient tomatoes to fill the jars. Re
move the skins and cores and fiji
r into jars. Fill with tomato pulp ant
wipe the tops of the jars. Adjust tn
rubber and partially tighten the lids
Place in hot water bath and process
for forty-five minutes. Remove, sea
securely and test for leaks. Coo
and then store in cool, dry place.
Sixth. To prepare tomato pulp US
the soft fruit, scald and cold dip an
then remove the skins and crush b
cutting into pieces and squeezing
between the hands. Now heat un
til the boiling point is reached. Us
this to fill the jars with.
Seventh. To process have the waite
Just about $50 degrees Fahrenheit
or a little below the simmering poin'
This will prevent the jars fror
breaking. Have the water at leas
two inches above the top of the jal
Failure to see to this will cause tn
Z liquid in the jar to evaporate. NOV
when the water starts to boil afte
placing the jars in the bath allow
to boil just two minutes, then con
mence to count the time from thi
on. As soon as the given time fo
each food is reached remove til
Jars from the bath and set them t
cool in room free from drafts.
Thie means that Won should hay