New Britain herald. [microfilm reel] (New Britain, Conn.) 1890-1976, 1925-09-22
Open KETTLE
Method MAKES
j.. Canning EASY
Fly SISTER MARY

If you would can tomatoes few
cans at time the opcn-kettle
method means little work. Toma-
toes are the only vegetable that can
he canned this way with certain
SUCCESS, 50 If you bought a larger
, basket by the roadside than you
find you can use before spelling one
or two cans Of tomatoes will quick
ly solve the problem.
! There is one warning to be voiced
about tomatoes -- beware Of over
ripe fruit Tho lcust bit of soft to-
mato should be removed, otherwise
it will spoil an entire can.
Pour boiling water over tomatoes
and let stand / minute. Drain and
cover with cold water. Drain and
slip Oft skins. Cut out the hard
center and cut tomatoes in halves
or quarters, depending on their
/ size. Put into smooth preserving
kettle. add ! teaspoon Of salt for
/ each quart of tomatoes. Cover and
bring quickly TO the boiling point.
Watch to prevent boiling over. Re-
move cans from boiling water and
wrap each can as you fill it in a
dish towel wrung out of water as
| hot as possible Adjust rubber and
fiji can TO overlooking with boiling
/ hot tomatoes. Seal at once. The
cans must be perfectly full to eN-
clude all the air.
If you have l. bushel of toma-
toes for canning the cold-pacll
method should be used. Slip skins
and pack tomatoes in sterilized
cans. Adjust rubbers and add IL
teaspoon salt TO pint cans and l
teaspoon salt TO quarts. Half seal
and put into hot-water bath. Pro-
cess for 25 minutes. counting the
time after the boiling begins again.
The cans of tomatoes will, of
course, cool the water In the boiler.
Remove at once from hot water
bath, finish sealing and turn upside
down TO cool.
No water is added 10 the toma-
toes. Fill the cans full, cutting the
tomatoes as needed to fit the cans.
If you wa", ~ can tomatoes
whole, cook the ill-shaped and
good parts Of imperfect ones.
Strain juice and use to fill cans OF
small whole tomatoes. This juice
can be used for soup when the
cans are opened.
Tomato Catsup
| One-half bushel ripe tomatoes,
tablespoons salt, tablespoon black
pepper teaspoon red pepper, !
cup brown sugar, cups vinegar.
tablespoons broken stick cinnamon
tablespoon whole cloves, 1 table,
spoon celery seed, 1 Tablespoon
peppcr-corns, teaspoon allspicc
berries.
Remove stems and cut tomatoes
in quarters. Cook until soft and ruf
through a sieve. Return to Kettle
with spices tied in cheeseclotl
bag and boil until reduced one.
third. Add sugar, salt, peppers an(
vinegar and boil until thick. Stil
with a long handled spoon to pre-
vent sticking and burning. Pou
into stcrilized bottles or jars an(
seal while hot.
Tomato Catsup is lots OF work
to make. 1t takes several hours o
cooking and stirring to reduce tn
tomato Juice and more time an
stirring TO cook until thick.
Chill sauce is less work TO max
and very good.
, Chilli Sauce
; Eighteen ripe tomatoes, me
j.. Idlum sized onions. 4 green pepper
, cup sugar. 5 cups vinegar, | l.
4 tablespoons salt, teaspoons Gil
namon, teaspoon allspiCe, l to;
spoon cloves. / teaspoon black pei
: per.
\ Scald aud slip skins from tom;
I toes. Cut in slices, Remove see(
and pith from peppers and mine
q Peel and mince onions. Put all Il
4 ingredients into preserving kett
Il and bring 10 the boiling point. Coo
n slowly until thick, about two hour
q Pour into sterilized bottles or ia
q and seal while hot.
u The spices in chilli sauce a
j ground aud the tomatoes are n
4 strained. Celery can be added wi
\ the peppers and onions If prefcrre
q There are recipes for cold" oh
Il sauce bnt these sauces do not kct
VI well and cannot be recommend,