Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-07-31

copyright, 1919. by Mrs. NJ. A. Wilson.)
Botantsts have CLASSIFIED the tomato
as fruit rather than vegetable.
This fruit ripens locally from June
until November. while the dollhouse
varieties VA are shown on the fancy mar
Der 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 con-
tains approximately rs per cent water.
less than per cent indigestible mat
ter, per cent protein. 81 per cent
Many varieties OF tomato. which in
ciudes the currant or small species
which grow In clusters and have quite
an acid flavor; the pear tomato. 80
tho ordinary pear, and the extremely
large variety. known as the bcefsteak.
which weighs about one pound. Tho
color of tho tomato varies from a deep
bright red to brilliant yellow
Canned tomatoes are universally the
most popular vegetable and arc used
moro freely in preparing foods than
any other vegetable with tho excep-
ton Of the potato.
The tomato IL quite easy to can and
will keep Indefinitely II the usual pre-
system may be arranged for doing this
work we must first select suitable
utensil to use as Gamer. There are
many varieties OF this kind upon tho
TO do efficient work II you Will but fol-
low the directions.
II you have not got canner a wash
boiler or large kettle with close
fitting lid may be used. 1t Is necessary
to mako or purchase a rack, 30 that
when tho Jars are placed in the boiler
they Will be at least one inch from the
bottom Of tho boiler. Failure to OBJ
serve this rule will result in broken
Jars. II they arc paced directly upon
tho bottom OF tho boiler the water
cannot circulate beneath the jar.
Second the Jars. Look them over
very carefully and SEQ that the lids
ut securely Fin them with water. ad-
Just the lids and invcrt to test for
when opening the Jars TO remove their
contents no doubt the edges OF the I'D
have been bent Take o Sna
the edges 20 remedy this. The use
OF ali sinas jars Tor ali canning pnr,
lining. which frequently cracks or be;
comes loose and, and permits germs eTs ,,n ana
Third Rubbers. Uso the best grade
OF false eid ones To
use these old rubbers and not only
lose the contents OF the. Jar, but also
Fourth. Arrange ali the utenstle on
the table before s,ar,ing-a large bowl
TO receive the fruit one for parings
ana wire VI pictC ~
cloth for dipping. sharp kitchen
knife, preferably one that Is small
enough to fit the hand comfortably:
large kettle on the range containing
boiling water. a large pan In the sink
with cold running water and a water
for tho cold dipping and a tray to hold
st.rilized jars and pan for lids and
Fifth Select Arm and fully ripe to-
matocs. Place seven or eight In
wirc basket or cheesecloth and plunge
into boiling water for three minutes
Then plunge into cold water. Repeat
this until you have sufficient toma-
toeH TO MI the Jars Remove the skins
and cores and fiji Into Jars. FIN with
tomato pulp and wipe the tops OF the
jars Adjust the rubber and partially
tighten the lids. Place In hot water
bath and process for forty-fvc min
utes. Remove. seal securely and test
for leaks. Cook and then store in
sixth. To prepare tomato pulp use
the soft fruit, scald and cold dip. and
them remove the skins and crush by
cutting Into pieces and squeezing be-
tween the hands. Now heat until the
boiling point is reached. Use this to
seventh To process have the water
lust about $50 degrees Fahrenheit. or
a little below the simmertnG point
This Will prevent the Jars from break