After blanching, dip them quickly into cold
water and remove the skins. These, it will be found, may be removed
easily and quickly. Pack the tomatoes thus prepared tightly into jars
and fill them with boiling water, boiling tomato juice, or stewed
tomatoes. Add a teaspoonful of salt to each jar. Then adjust the jar
lids and proceed according to the directions given for the method
selected. Boil for 22 minutes in the water bath; in the pressure cooker,
cook for 15 minutes at a pressure of 5 pounds or for 10 minutes at a
pressure of 10 pounds.
75. TOMATOES FOR SOUP.--If there are soft tomatoes at hand or if
tomatoes are canned by the open-kettle method, quantities of tomato
juice will be available. Such material as this may be put through a
sieve and boiled down for winter use in the making of soups, bisques,
etc. It may be canned simply by pouring the boiling juice into
sterilized jars and sealing them immediately.
76. TOMATOES AND CORN.--An excellent food combination results from
combining stewed tomatoes with corn. Such a combination may be canned
safely by either the open-kettle or the cold-pack method.
Pages:
144
145
146
147
148
149
150
151
152
153
154
155
156
157
158
159
160
161
162
163
164
165
166
167
168