The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1932-08-23

VEGETABLES 10 can, put also are the
most valuable from the viewpoint of
nutrition, every home maker will
find 1t an economy to can them in
quantity.
Nutrition specialists at the South
Dakota State college advise serving
tomatoes four times a week.
When fresh fruits and variety
Of vegetables are lacking, canned to-
matoes may be depended upon to
supply vitamin G, so necessary for
growth and health.
Insulated Oven Best
An insulated oven with temper
allure control provides equipment
for the coolest method of canning
tomatoes.
A water bath Gamer, pressure
cooker, steamer or a waterless
cooker are all suitable ways for the
canning of tomatoes and fruits.
To can tomatoes for general Use,
scald them by placing in a large
pan and pouring sufficient boiling
water over them 10 completely
cover them.
Let stand one minute ande drain
of water. Cover with cold water
and slip skins. Cut out stem and
hard core. Pack at once into hot,
sterilized jars and add one tea
spoon salt to each quart.
Pour over boiling water or boil
ing tomato juice to cover, half seal
and process in hot water for twen-
ty-five minutes, oven at 275 degrees
F. for forty-five minutes and steam
pressure cooker at fifteen pounds
pressure for ten minutes.
To can tomatoes whole, choose
rather small, uniform, round ones.
Use poorly shaped tomatoes to
make juice. Scald tomatoes care
fully.
Likely to Soften
If they are allowed to stand in
scalding water too long they will
be soft. Pack whole tomatoes care
fully in sterilized jars.
Cut other tomatoes in small pieces
and simmer about twenty minutes.
Strain and pour hot over tomatoes
in cans, filling cans perfectly full.
Half seal and process in oven at
275 degrees F. for forty-five min
utes.
It's a good idea to place the cans
in a large dripping pan of hot water.
DO not let cans touch each other.
Tomato juice fills an important
place in many menus these days.
Even babies are given tomato Juice,
and when economy must be prac-
ticed tomato juice can take the
place of orange juice.
Scald tomatoes as usual and cut
in pieces. Put in preserving ket-
tie, cover and bring quickly to the
boiling point. Crush with wooden
potato masher and cook ten min
utes.
Strain, Put in Bag
Strain through fine wire sieve or
put through a colander and then
strain through cheesecloth bag.
Pour into sterilized jars, adding one
half teaspoon salt to each pint,
half seal and process for forty five
minutes in oven heated to 275 de-
grees F., or twenty-five minutes in
hot water bath.
To can tomatoes for soup, Scald
and cut in pieces as in preceding
rule. To each quart of cut to-
matoes add a cup chopped onion
and 4 cup chopped celery tops.
Simmer twenty minutes and rub
through a coarse sieve. Put into
sterilized jars, adding y teaspoon
salt to each pint, half seal and
process for forty-flve minutes in
oven at 275 degrees F. or hot water
bath for twenty-five minutes.
Remembering that details count
amazingly in canning. Be sure that
Jars and covers are smooth and
free from bubble holes and cracks.
Make Seal Perfect
The covers must make perfect
seal and irregularities in either the
rim of the cover or the top of the
jar will prevent this.
Always use new rubbers that are
strong and elastic. Stretch the ring
to determine its elasticity 1t
should return to its original size
and shape.
Sterilize jars, tops and rings be-
fore using. To do this, wash the
lars. covers and rubbers in hot soap
suds.
Put Jars and covers into the boiler
of the hot water bath outfit or any
large pan. Completely cover with
cold water and bring to the boiling
point Boil fifteen minutes.
Add rubbers for last five minutes
of boiling. Lift each jar from wa
ter as needed and fill Immediately.
In any method of canning, the
Jars should not touch each other
during the processing.
Leave Inch of Air
At least an inch of water or air,
as in the case of oven canning,
should be permitted to circulate
around each can.
Be sure not to use over-ripe to-
matoes. Cut away any soft parts.
Even tomatoes, which show smaller
percentage of spoilage than other
vegetables, should be canned as
soon after gathering from the vines
as possible.
AS rule, vegetables canned after
storage show much higher spoilage
than those canned within an hour
after harvesting
The condition of vegetables as
they are canned, resulting from
holding them one, two or three days
before canning, makes a decided
difference in their keeping qualities.