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Show The Indispensable Tomato Can It in a Variety of Ways Canned tomatoes have an important place in every home canner's pantry. That is as it should be because tomatoes are the most all-round useful of home canned products. But why stop with plain canned tomatoes when there are so many other delightful things to do with that beautiful fruit of the i garden? For example, there is chili sauce to have at hand when dressing is on the menu, and tomato to-mato paste when an Italian dish is to be prepared, and conserve to go with hot muffins and relishes to go with oh well, you know with what. But here are two choice recipes you may like. They were given us by Gladys Kimbrough, Home Service Serv-ice Director for Ball Brothers Company Com-pany and editor of that famous Blue Book of home canning and preserving pre-serving recipes. Chili Sauce 1 gallon tomatoes 2 cups onion 2 cups sweet red pepper 1 pod hot red pepper 1 cup sugar 3 tablespoons salt 1 tablespoon mustard seed 1 tablespoon celery seed 3 tablespoons mixed spices 2 cups vinegar Skin tomatoes before chopping. Chop all vegetables before measuring. measur-ing. Tie mixed spices in bag. Mix all ingredients except spice bag and vinegar. Add spice bag after mixture has boiled 30 minutes. Cook until very thick, then add vinegar and boil until there seems to be no more "free" liquid. Taste and add more seasoning if necessary. Pour, while boiling hot, into hot jars; seal at once. TOMATO CONSERVE 2 quarts chopped tomatoes 1 orange 2 lemons 8 cups sugar or 5 cups sugar and 3 cups corn sirup (light or dark) 2 cups seedless raisins 1 cup English walnut meats Vt teaspoon salt Scald, skin, core, and chop sound, ripe tomatoes. Cut orange peel in paper thin slices. Cook tomatoes, lemon juice, orange pulp and peel until tomatoes are reduced to a pulp. If convenient, let stand overnight. Add sugar and raisins, preferably Sultanas, and boil rapidly until thick. Add nuts and salt. Pour, boiling hot, into hot jars; seal at once. |