OCR Text |
Show Can Tomatoes Whofe kr Sa!ads Phntn eonrtpsv Rntl Rm C.c, In home-canning tomatoes, the utility or regular pack, in which the tomatoes are pressed down tight, is all right for most purposes, pur-poses, but a few-whole packed tomatoes to-matoes come in handy. When chilled and cut in quarters, they add much to tomato aspic and other congealed salads. Regardless of how you are going go-ing to pack tomatoes, use only clean, fresh, sound, firm, red-ripe tomatoes for canning. Every tomato to-mato should be washed, rinsed, and drained before scalding. To scald tomatoes without over-cooking, put 6 to, 8 in a square of cheesecloth or wire basket and hold in boiling boil-ing water about one-half minute. Dip in cold water and drain before cutting out the corev (Cut deep enough to get it all.) After the core is out, slip off the skin and drop tomato into a hot Ball Mason Jar. If whole tomatoes to-matoes are wanted, pack them closely without crushing and add hot tomato juice or water to cover. If using utility pack, press the tomatoes down tight until juice runs from them. One teaspoon salt is usually added to each quart of tomatoes, although tomatoes keep as well without salt. Don't forget to leave almost inch of headspace when filling the jar. Run a knife down between be-tween the tomatoes and the jar to bring up air bubbles. More liquid may be needed to fill space left when the bubbles are removed from jars of whole packed tomatoes. toma-toes. Don't bother to add more to the utility pack. Wipe tops and threads of jars clean. Then apply your Ball Dome Caps according to instructions printed, on the box. Process tomatoes to-matoes in a boiling water bath, 35 minutes for whole tomatoes and 45 minutes for a utility pack. |