Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-07-31
SKILL REQUIRED IN
CANNING OF TOMATO
Expert Cook Outlines Methods of Preserving
Wilson Gives Steps in Detail for Putting Up"
Food for Keeping Throughout Winter

Ing Have the water at lease two
Failure 10 see to his 81 viii III cause aus the
liquid In the jar to evaporate. Now
when the water starts to boil after
TO boil Just minutes then commence
TO count the time from this one. AS
soon as the given time for each food
Is reached remove the Jars from the
bath and set them to cool in room
free from draughts.
This means that you should have
canning fork or a set OF jar holders
not take chance OF burning your
fingers by trying TO remove the Jars
from the bath without the proper tools.
label with the name OF the vegetable.
the number OF jars and the date when
canned.
To make canned tomatoes by this
process Ia to have very fine product
Of surprisingly good flavor and ap-
pearance. The whole tomatoes in the
can can be used for frying.
Fancy Tomato Packin4-Tomatoes md
Corn.
.scald and cold dip one-hak basket
Of tomatoes. Remove the skins and
cores and cut into quarters. Now
and sod tho d Corn onf o the
and then mix with the tomatoes. Ell
into the Jars and adjust tho rubber and
then partially tighten the lid. Place
two and one-half hours, then proceed
an directed for finishing the canned
Tomatoes
Tomato Pulp.
scald and cold dip one basket OF
tomatoes. RemQye skin and the cores
and then cut INFO small pieces; Place
In preserving kettle and cook until
soft Rub through sieve and then
adjust the rubber and partially tighten
the I'D. Now process for twenty
minutes. then proceed as directed for
finishing the canned tomatoes.
This tomato pulp may BIO used for
clear tomato soup. cream OF tomato
and tomato and creole sauces.
The Italians have a method OF pro-
pairing tomato paste for winter use.
This thick tomato pulp IS then placed
in cane. and Jars and stored for. use
ether dishes dear to the son OF the
sunny Italian shores.
italian Paste.
Scald and remove the skins from
one basket OF tomatoes. cut into piece
and place in preserving kettle and
cook until soft. Rub through q fine
sieve and then turn into a bag made
of unbleached mualin and hang UP and
let drip overnight in a cool place.
all glass lars and adjust the rubber
and partially tighten the lid. Place in
hot,Water bath ma and process ,or foTty
This method saves the long period
Of boiling which Is necessary to re-
move the excess water and reduce the
tomatoes 10 a thick paste.
Use the water extracted from the
tomatoes for making vinegar. Place
In stone jug and add to every gall
long two pounds OF brown sugar. Stir
TO thoroughly mix and then cover with
a piece OF mosquito netting and set
ceases Strain into jugs and store
To Can Creole sauce.
When the garden is teeming. with
time to prepare dozen more
Jars of the popular sauce. Having
use will be found to be a splendid
culinary thrift If the family is small
use one-haif pint Jars for this and
all other Epecialties. This prevents
waste. Also any leftover creole sauce
may be used for making soups or added
to the stock pot.
one Basket OF toma toes. Peal and and
Remove the seeds and chop, hne NJ
teen green peppers. Place the toma
toes. onions and pePpsrs in large
and cook slowly for one and, one ha II
hours. Cool and then rub through A
colsnder. Return TO the kettle and
cook until thick: then hll into Jars
and adjust the rubber and I'D and par
TALLY tighten the lid. Place in hot
water bath and process for fort.
minutes. Remove and proceed as
directed for canning tomatoes.