Page Twenty-Six .

PERFECT PRESERVING

CANNING WHOLE TOMATOES

Blanch, cold dip, core, and peel some toma-
toes, and put on to boil in a preserving kettle.
Boil 20 minutes. Rub through a sieve to make
liquid smooth and remove seeds. Return to
preserving kettle and reheat. Then select
some small, firm, ripe tomatoes, just big
enough to slip into the jars. Blanch quickly,
plunge into cold water, peel and core, and
pack carefully into Perfect Seal Jars, without
crowding or spoiling the shape of the tomatoes.
Add a level teaspoon of salt to each quart, fill
up the jars with the strained boiling hot liquid,
put on rubbers and tops. Sterilize for half an
hour, and follow directions for sealing as
given on page 11.

Tomatoes canned in this way may be used
whole in any way where fresh ones are used, or
for baking, frying, breading, etc., and the
strained liquid is available for cream soup or
gravy.

PRESERVED TOMATOES

Blanch ripe tomatoes for 2 minutes in
boiling water. Dip quickly into cold water,
and peel and core carefully. Weigh them, and
put in the preserving kettle with an equal
number of pounds of granulated sugar. To
each two pounds of the sugar and tomatoes
add 1 level teaspoonful of green ginger root
shaved fine. Boil all ten minutes and then
lift out the tomatoes and spread on a platter
to cool. This will prevent them going to
pieces.

Continue to boil the syrup while the tomatoes
are cooling. Then return the tomatoes to the
kettle, bring to a boil, and pack into jars,
adding a slice of lemon to each jar before
sealing. Seal while hot.

TOMATO MINCEMEAT

Slice green tomatoes, sprinkle well with
salt, and put ina bag to drip all night. Measure
the tomatoes and add an equal weight of
sugar. Cook until the tomatoes are soft. To
7 pounds of tomatoes and sugar ada three
pounds of seedless raisings, with mace and
cinnamon to taste. Cook five minutes after
adding the spices. Pack in jars and seal im-
mediately. This will make delicious mince pies.

TOMATO MARMALADE

Blanch 4 quarts of ripe tomatoes. Peel,
slice and add 6 large lemons sliced thin, and 1
cup of seeded raisins. Place in layers in the
preserving kettle with 4 lbs. granulated sugar.
Cook for one hour over the flame, set back and
let it simmer until thick. It should then
measure about 24 quarts. Seal while hot in

jars.
CORN ON THE COB

Pour boiling water over the corn and blanch
for 15 minutes. Then plunge quickly into
cold water fora moment. Pack in half-gallon
jars butts and tips alternating. Add 1 level
teaspoon salt, and a little boiling water to each
jar. Put on rubbers and tops. Place in boiler
and sterilize for 3 hours. Follow directions for
sealing as given on page 11.

Corn off the cob may be canned in the
same manner, cut the corn from ears after
blanching and cold dipping, and then proceed
to sterilize as above.

EGG PLANT

Scald for five’ minutes in boiling, slightly
salt water. Plunge in cold water for a moment.
Peel and cut crosswise. Pack in jars adding
boiling water and 1 level teaspoon of salt to
each pint. Place rubbers and tops in position,
and sterilize for 1 hour, and follow directions
for sealing as given on page 11. Remove from
boiler.