Canning Tomatoes

Ingredients

• about 2 lbs ripe tomatoes
• 1 lb ripe tomatoes
• 1 tsp salt

Method

1. 1

   Scald and remove skins and core from ripe tomatoes; cut in quarters and cook for 30 minutes in their own juice.

2. 2

   Fill into sterilized jars and seal.

3. 3

   For the second method, prepare tomatoes as in the first, but do not quarter them.

4. 4

   Place them in jars, pressing them down carefully, fill jar with strained tomato juice, and steam for 1 hour.

5. 5

   Seal.

Nutrition per serving

As published

This recipe was extracted from Selection and preparation of food (1907) by Isabel Bevier, page 18. The excerpt below is the record exactly as published.

Canning Tomatoes at Home and in Club Work. Circular 108, California Agricultural Experiment Sta- tion. Grape Juice. Bulletin No. 7, University of Illinois, Department of Household Science. Jelly and Jelly Making. Bulletin No. 102, Delaware Agricultural Experiment Station. Fruit Juices. Experiment 95. Agencies for Preservation. Pare ripe peaches, cutting them into quarters. Place 5 or 6 pieces in a small dish and expose at room temper- ature as a check upon the experiments which follow. I. Place a sample in the refrigerator. 1 For preservation of animal foods see Course I. 55 56 Preparation of Food 2. Place slices of fruit in a jar. Cover with water and seal. 3. Prepare a second sample as above ; heat in steamer for 30 minutes. 4. Cover slices with alcohol. 5. Cover slices with vinegar. 6. Cover slices with sirup made by boiling 4 parts sugar and 1 part water. 7. Cover a slice evenly with ground spice. 8. Cover with sugar. 9. Cover with salt. 10. Suspend a slice upon a toothpick or fine wire in the sunshine or cool oven, to dry entire surface. Examine samples at intervals, comparing them with the check. What are the principal causes of decomposition in food materials ? Classify the means which have been employed for retarding or preventing bacterial action. Experiment 96. Comparison of Jars. During the work in application of sterilization which follows, compare the various kinds of fruit jars offered in the market as to efficiency, convenience, and cost. (Average life of fruit jar is estimated at five years.) Experiment 97. Canning Peaches. Prepare peaches by paring and dividing into halves. (a) Place prepared fruit in sterilized cans ; cover with Laboratory Manual 57 sirup made by using 3 parts sugar to 4 parts water. See that cans are well filled. Seal. Steam 1 hour. (b) Same as (a), but using water instead of sirup. (c) Place prepared fruit in boiling sirup (of what density?) in open vessel. Cook until tender, fill into sterilized cans and seal. When would method (b) be justifiable? Keep a record of the amount of fruit (as purchased) used in filling each can. Compute cost of fruit, sugar, can, and estimate cost of gas consumed. Examine samples after 2 or 3 months, comparing the results of the three methods. Test effect of light on canned goods. Experiment 98. Canning Tomatoes. (a) Scald and remove skins and core from ripe tomatoes (about 2 lbs) ; cut in quarters and cook 30 minutes in their own juice. Fill into sterilized jars and seal. (b) Prepare tomatoes (1 lb) as in (a), but do not quarter them. Place them in jars, pressing them down carefully. Fill jar with strained tomato juice [left from (a)] ; steam 1 hour. Seal. Experiment 99. Tomato Juice. Wash 1 lb ripe tomatoes, removing the cores. Cut into small pieces ; cook until thoroughly softened ; rub through a sieve or colander to remove skins and seeds. Reheat ; fill into jars and seal. 58 Preparation of Food Experiment 100. Grape Juice, (o) Wash 1 lb grapes, pick from stems, add -i their volume of water, and cook below 05° Q until seeds begin to show. Strain out juice. Add a second volume of water to pulp and cook as before. Strain out juice, mixing with first portion. Add £ volume of sugar, reheat, and seal. (/A Mash fresh grapes well, press out juice, strain through cheesecloth. Measure the juice and add an equal volume of sugar. Put into jars and seal. Dilute with ice water before serving. The residue may be used for the making of jelly- Experiment 101. Canning Beans. Prepare green beans (f lb for pint jar) by washing well and removing the tips of the pods and the strings. Break into pieces about J inch in length. Place in wire basket and boil for 5 minutes. Drain. Place in jars, to within 1 inch of top. Add .} tsp salt and till jar with hot water. Screw the covers down tight. Steam 5 to o hours, according to the age of beans. Let stand in steamer until cool. Experiment 102. Canning Com. Select perfect corn, free from silk, and cut from the cob. Pack firmly into jars to within 1 inch of top. add ■\ tsp salt,

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