The Washington times., 1934-08-22

C-and when
they are Betsy Ca'weH
cooked or canned they retain
this vitamin better than do
most foods under the circum'
stances. Usually Vitan1in C is
easily destroyed by heat, espe.
cially heat In the presence OF
air.
This is not so with tomatoes,
however-that is, not so much
so, as the acidity of the tomato
prevents to a large extent the
loss of Vitamin C, which in non
acid foods occurs too ire
quently.
The method of cooking can,
of course, be of great assistance
IN saving this valuable vitanin
and, as the bureau has often
pointed out, in dealing with
other vegetables, quick cooking
insures minimum of loss.
In canning, the same thing
holds true. and if you would
preserve the maximum vitam1n
value in your tomatoes, or to-
mato juice, use the hot-pack
method in such a way as to re-
duce the cooking to as short a
period as possible.
Directions
Directions for canning toma-
toes and tomato juice, accord
ing to the Bureau Of Home Eco
nomics, are as follows:
Select firm, ripe tomatoes,
free from spots and decay. Put
into trays or shallow layers in
wire baskets and dip in boiling
water for about a minute, &C.
cordins to ripeness. Remove and
plunge quickly into cold water
for an instant. Drain and core
and peel promptly.
For a hot-pack, cut the toma-
toes in quarters. heat Just to
boiling, and pack hot, Process
5 minutes in boiling water.
For a cold-pack, after drain
ing, coring, and peeling, as
above, pack the whole tomatoes
into jars or cans as closely as
possible. Fill the can with thick
tomato sauce or with the juice
of other tomatoes, season with l
teaspoon of salt per quart.
Process quart and pint glass
jars for As minutes in boiling
water. Process No. 2 and No. 3
plain tin or sanitary or r
enameled cans for IS minutes.
Tomato Juice
Select firm, ripe tomatoes,
deep red if you can get them,
and fresh from the vines. Wash
them well and cut them into
pieces. Leave the skins on, but
cut out the cores and all green,
or moldy, or decayed parts.
The green parts make the
Juice bitter, and even a few bad
spots may injure the flavor Of
the whole batch of juice or may
cause it to spoil.
Handle the tomatoes in small
lots and work fast. Don't try
to make more than one or two
gallons of juice at time. If it
has to stand, it loses flavor and
vitamin value. After the toma-
toes are cut up, simmer them
just enough to soften them.
Don't let them boil.
Then Immediately press the
hot tomatoes through a fine
sieve, to take out the seeds
and skins. Measure the juice.
and for each quart add p to
/ teaspoon of salt. COR leave
the salt out, if the juice is for
O baby or an invalid on a
Salt-free dietO
To pack in glass jars, heat
the juice quickly just to boil
ing-to 100 degrees fahrenheit,
If you use thermometer.
Don't let it cook for an in
stant longer than you can
help. Then pour the hot juice
into the hot sterilized jars, fill
them up right to the top, and
seal at once. No processing is
necessary for tomato Juice in
glass Jars. Set the hot jars
aside to cool, out of drafts.
If you are using tin cans,
the method is little different.
Heat the tomato Juice just to
the simmering point. Stop it
before it comes to the boil.
Pour the hot juice into the
tin cans until they are full,
seal them, and Immediately
process for five minutes in a
boiling water bath, counting
time when the water actually
boils, not before. After pro-
cessing, cool the tin cans of
Juice at once in running water.
Atore tomato Juice in a cool
place, and if 1t is in glass Jars,
put these in a dark. cool place,