Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1921-03-31
Tomato Canning Time

Every year we hear people say
that they lost all the tomatoes that
they tried to can the season before.
To me there is nothing easier to put
up and keep in good condition than
tomatoes. / often wish when am
busy with mine that those who have
could be with me at that time. It
seems to me that there is nothing
to do but to have every thing
scrupulously clean and to see that no
decayed pieces are used, nor should
there be an over ripe ones used. In
canning tomatoes, as in all other
things canned, one must be absolute
ly sure that the jars are alright,
one. cannot have any doubt. I am III
ways doubtful of the rubbers that
the ordinary grocer keeps. I am not
insinuating that he is out for the
money, but he does not see the mat
ter erom the housekeeperS standpoint
customers, when the truth is, ne is
putting stones in her way, for all
rubber rings are not what they
seem. The way to test ring is to
stretch it, if it is the right sort it
will give to a certain degree, but the
shows that the heat will make it
crumble and you will lose your time
and material.
I hope that you have nice smooth
tomatoes, the wrinkled ones are
harder to peel, and / also hope that
pointed knives that should be in ev-
cry kitchen, they are the easiest
things lost, they seem to have
faculty in getting among the Feelings
or rolling off the table or being left
in the garden when you are cutting
okra. And after you have used one
a season it seems hard to use any
thing else for canning.
have noticed that the woman
whose tomatoes spoil, 'as a rule, is
not careful about peeling them just
enough to take the skin and not cut
nto the seeds. And the same care
must be used in cutting out the core
| that is where the sharp knife is so
useful, it cuts the core without taxi
| ing any meat.
If all the really ripe tomatoes are
| gathered regularly it is easier to
but sometimes it is eXpedient to
| gather them a little bit green and to
| ripen in the shade, they are not as
| uniform, for some are bound to rlpen
| faster than others and then when
| the opportunity to can comes it is a
ltemDtatton to use the ones that are
trifle over ripe. If one begins to can
| two or three jars full about three
times week it is astonishing how
the row on the pantry shelf will
|
and I could not gamer the quant1-
| ties that some do, and L could not
| use so many if L should can them
| Soften a quart by putting the jar
| in bucket.
| 1t may seem d little early for
| canning directions, but The Journal
| goes to the end of Florida and there
are some who are nearly ready to
begin to can their surplus, so this
is the way that l take care of mine:
| Select none but sound fruit, wash
| them of course and put them in
| sack, lower them into boiling water
| for about two minutes, or a minute
| longer, the time varies with the
quality of the tomato, lift the bag
carefully out of the hot bath and
dip it into cold water, then spread
| out on the table and remove the
cores and skins. sharp knife. with
| the point small enough to insert
| in the stem end of the tomato is the
| sort to use, for you do not want to
| cut into the seed cavity. If you
| should be useing any that ae a bit
| unripe be sure to cut away all the
| hard parts. Have a SteriliZed jar
ready and as you finish with a to-
mato put it right in the jar and
try to place it so that they will
present a uniform appearance when
| finished. After it appears full if
it is gently shaken and the tomatoes
pressed down the juice should fill
the jar, few pieces of the pulp