Milford chronicle., 1931-08-14
TOMATOES A WINTER SUPPLY
FOR EVERY FAMILY

With the promise of an abundant
crop of tomatoes this year, it should
be possible for every family to have
an adequate supply for the non
growing months which cover a pc
riod of about eight months, says
Miss Pearl Macdonald, of the Ex-
tension Service, University of Della
ware.
What is an adequate supply may
be asked? Our best nutrition au-
thOrities tell us that tomatoes three
or four times a week will meet the
requirements for growth in children
and for general health for everyone.
Allowing One-half to two-thirds of
cup per individual serving, with
three to four serving per week, over
period of eight months; the win
ter supply should provide twelve to
sixteen quarts of canned tomatoes
for each person. Multiply this by
the number in your family and you
have the total amount needed.
Why should such care be taken
to provide tomatoes in the diet? Be-
cause, continues Miss Macdonald,
they are valuable not only for the
minerals they contain, but also for
the vitamins. This is especially true
for vitamin which is the preven-
tive of scurvy and is one of the fac
tors influencing the good growth
and healthy condition of bones and
teeth.
DR.. Rose says that "since teeth
have been found to be one of the
first parts of the body to be affected
by deficiency of vitamin C and to
be seriously affected when scurvy is
scarcely suspected, there seems lit
tie doubt that the notoriously de-
fective teeth of American children
may be, in part, due to a lack of
vitamin c in infancy and early child
hood"
DR.. Hess, a well-known authority
who has wide experience with in
fants and children, has found that
many who do not have acute scurvy
suffer from irritability, lack of ap-
petite, signs of anemia, general |
weakness and retardation of growth |
which can be relieved by increasing |
the anti-scorbutic food in the diet"
Anti-scOrbutic foods, that is those
that prevent scurvy, include such
foods as oranges, lemons, grape
fruit, and other fruits as peaches,
pineapple, as well as tomatoes, eel
cry, carrots, raw cabbage, lettuce,
cress and other leafy greens which
can be eaten raw.
The tomato is one of the less ex-
pensiYe foods rich in vitamin C and
he one food in which this important
Vitamin is not destroyed in the pro-
cess of cooking.
The tomato, also, is one of the
vegetables that is easily canned and
Kept without spoilage, due to the
amount of acid it contains.
There are several ways of putting
lp tomatoes:
l. Canned whole. Select medium
iized tomatoes just ripe. Scald,
lip the skins, cut out the stem end,
lack whole in jars (that have been !
rinsed and scalded) crowd
ng them in until the jar is full of
uice. Add 1 salt to the quart jar, !
tut on the rubber and cover lightly,
terliZe by the wash boiler method S
2 minutes, counting the time from l
he point when the water around the /
ars actually boils. G
Whole canned tomatoes may be
sed for salad. v
2. Cook as for the table, fill jars, T
ut on the rubbers and covers light
Y, add 1 salt to the quart jar and t
terlize by the wash boiler method Z e
counting the time from the e
oint when the water around the n
lrs actually boils.
8. Canned tomato juice for tomato o
Ocktail. Cook the tomatoes, press t,
trough wire strainer. Reheat, fill IL
lrs, add salt to the quart jar, N
.erilize by the wash boiler method +
minutes, counting the time from
lie point when the water around the a
RS actually boils. te
4. Tomato pulp. Tomato juice L
repaired as under No. may be A
)iled down to the consistency of IL
catsup and canned as W
rected under No. 8. Iii
Not so many jars are needed if tn
e tomato juice is concentrated.