Evening star., 1935-08-28

QOlQ C1eSe Gays,
as they fill so many important dietary
requirements. Better than most other
vegetables, they retain their original
food values when cooked or canned,
so that in any form they may be de-
pended upon as one of the certain
protective" foods. They contain
many vitamins and are a splendid
source of vitamin C, which Is usually
destroyed in other vegetables when
cooked.
OF ALL the vegetables, tomatoes are
~ the easiest to put up" They
may be packed either hot or cold, in
glass or tin, and then procesSed in
boiling water. The purpose of the
processing is, of course. to destroy any
bacteria that might cause ultimate
spoilage
Armed with containers, pots, kettles
and plenty of ambition, and follow
ing the bureaus instructions, you
should be able to store up enough
food values to keep your family IN
ICdlll dIlu SOlll4OAI eAlAOuSAAOoS viz
coming Winter.
BUREAU OF HOME ECONOMICS.
DIRECTIONS FOR CANNING
TOMATOES.
CELECT firm, ripe tomatoes OF me
dunn size and uniform shape, free
from spots and decay. Put into trays
or shallow layers in wire baskets and
dip in boiling water for about min
ute, according to ripeneSs. Remove
and plunge quickly into cold water for
an instant. Drain and core and peel
promptly.
For a hot pack, which is the quick
est way to can foods-and the surest-
cut the tomatoes in quarters, heat
just to boiling. and pack hot. Seal
the jars or cans, and put them on a
rack in a boiling water bath, IN a
wash boiler or some big, deep kettle
that will hold water to cover them.
Place them far enough apart on the
rack to allow the water to circulate
freely under and around them, and
see that the level Of the water comes
over the tops. Process" the filled
Jars or cans-that is, leave them in
the boiling water-for five minutes,
counting time as soon as the water
begins to boil vigorously.
Another method, often called the
cold-pack, takes more time, but Tor
some purposes is preferred. For this,
Use the tomatoes whole; do not heat
them after peeling, but pack them at
once into the jars or cans as closely
as possible. Fill up the spaces with
the juice of other tomatoes and sea-
son with one teaspoon OF salt per
quart. The cold-pack does not give a
whole tomato suitable tor salad, as
some home Gamers have found to
their disappointment, but it does give
q more attractive product than the
other method gives.
X X
COLD-PACK tomatoes, however,
- must be handled differently in
processing, for they have not SO far
been heated through. II they are
packed in glass jars, do not seal them
entirely before they go into the boil
ing water bath, but exhaust them
first: that is, drive air out Of the
jars by heating them partly sealed.
If they are in glass Jars with screw
top, screw the cap down evenly un-
til it catches hold Of the rubber ring.
With wire clamp glass-top jars put
the cap on the rubber and raise the
Upper clamp in position to hold the
lid in place, but leave the lower clamp
loose. On the automatic, or SELF
sealing jar, tasten the cap with the
metal spring or clamp, If that is the
kind Of self-sealer you are using, or
screw on the band, as the case
may be.
Then put these partially sealed
glass jars in the boiling water, lust