Canned Tomatoes

Ingredients

• a little pepper
• a little salt

Method

1. 1

   Scald tomatoes to remove skin, then boil briefly.

2. 2

   Fill cans with layers of tomatoes, pepper, and salt until full.

3. 3

   Seal immediately.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 416. The excerpt below is the record exactly as published.

a little salt ; boil five or six minutes ; drain in a colander, then on a cloth until dry, and place in a 496 CANNED FRUIT. tight bottle, or use wide-mouthed bottles, not quite full, and pour over fried mutton-fat so as to cover the peas ; cork tightly, covering with resin or sealing wax. When used, boil until tender and season with butter, PIE PLANT. Skin and cut as for pie ; fill a glass can as full as possible, then fill up with cold water; screw on the cover; no cooking or heating. The fruit will be as nice another year as that fresh from your garden. PLUMS. Wash and put whole into a syrup made in the proportion of a pint of water and a pound of sugar to every two pounds of fruit ; boil for eight minutes, can and seal immediately. If pricked with a fork before pla- ting in syrup they will be less liable to burst. PUMPKIN. Wash the pumpkin (do not peel, as the sweetest part lies next the rind) ; cut up in rings, then in small squares ; fill your kettle and put in a few spoonfuls of water to start it ; cover closely and let it steam until tender; remove the cover and let it cook until as dry as possible with- out burning (stirring often) whether it be half or a whole day. Seal while hot in tin cans (it must be kept dark). When wanted for pies remove from the can to the colander and thoroughly sift ; allow two eggs for three pies ; make quite sweet with good brown sugar, flavor with ginger and make thin as sweet cream with equal parts of milk and water, or two-thirds water; bake slowly in a good crust until it is solid like custard. If properly baked it will be a rich brown, shiny to look at and delicious to the palate. RASPBERRIES WITH CURRANT JUICE, Ten pounds of red or black raspberries, twelve pounds of granulated sugar, one quart currant juice. Make syrup of the sugar and juice; when boiling add the fruit, and continue for ten minutes. Put in glass cans and fasten immediately. STRAWBERRIES. Take large, select but not overripe ones. Stem them and put into a bottle, giving them a shake now and then to settle them down ; have ready, a hot syrup of sugar, with just water enough to dissolve it ; let boil ten minutes, then pour over and seal up ; turn the bottle upside down to be sure there is no air in it. If done so, they will retain their color and flavor. Then wrap the bottles in paper and put away in the cellar. DRIED AND CANDIED FRUITS. 497 TOMATOES. Scald enough to remove the skin, then let them come to a boil and no more ; have your cans ready, begin to fill them, shake a little pepper

Cook this with the app: pantry check, scaling, and the assistant.