Canned Tomatoes No. 3. — Select the tomatoes before they are ripe.
As soon as they are gathered from the vines remove the skins, cut
them in small pieces and drain; boil them 20 minutes, stirring often,
and adding salt freely while boiling. Can in the usual way. One
can determine by tasting just how much salt can be used. They are
less likely to sour when salt is used.
Canned Tomatoes are nice stewed and baked in alternate layers
with boiled rice or boiled macaroni, seasoning the layers with butter,
pepper and salt.
CANNED TOMATOES WITH CORN — Boil the corn on the
cob the same as for table use, and cut it off while hot; have tomatoes
skinned and rubbed to a smooth pulp; put 2 parts tomatoes to 1 part
corn✪ Canned Tomatoes with Corn, salt as for the table, bring to a hard boil, and can quickly.
CANNED BEANS WITH ACID — Cook the beans until done;
then add for each pint of beans 1 tablespoon of a solution made by
dissolving 1^ oz. tartaric acid in 1 cup water✪ Canned Beans with Acid; can at once while hot.
To use, to each quart of beans add ^ teaspoon of soda to neutralize
the acid, and let stand a little while before cooking. Then season
and serve. If there is a slightly acid taste use a little more soda; if
too much soda is used add a trifle more acid.
Peas oan be put up the same way.
FRUIT JUICES Select the best fruit, squeeze out the juice,
strain it through fine muslin (4 thicknesses) or through flannel
cloth, add sugar in the proportion of | lb. sugar to 1 quart of juice,
and bring to a boil; use an earthen or porcelaindined kettle, remove
all scum which rises, and put while hot into small bottles, and
keep closely corked; or it can be kept ia Mason jars.
626 CANNING FRUITS, VEGETABLES, ETC.
When canning fruit the juice remaining can be bottled in the
same manner. For pudding sauces, etc., these can be used in place
of wines and intoxicating liquors, as we have elsewhere stated in
speaking of intoxicating liquors; they can also be used for water ices
and summer beverages.
Fruit jui-ces can also be put up without the use of sugar; strain
the juice, and fill it into the bottles to the bottom of the neck only;
then cork securely, wire the corks down, and set the bottles into
water up to the neck; let it boil ^ hour, then take from the stove, let
them stand in the water till cold, and seal the corks. Juices put up
this way can be used like fresh juices, but when exposed to the air
they spoil quickly, so that all must be used at once when a bottle is
opened. Small bottles are therefore best.
CANNING WITHOUT SYRUP.
Fruit can be put up much as directed for apricots, but without
using any syrup. The fruit should not be very ripe when picked;
fill wide=mouthed bottles as full as they will hold, cork and seal each
one tightly, surround it with water and boil as there directed; then
remove from the stove and let them cool standing in the water, tight-
ening the covers occasionally. It will be found to nearly equal fresh
fruit when opened, and can be used like it. Apricots, cherries,
gooseberries, sliced pineapple, plums, and other fruit can be put up
thus.
CANNING BY THE COLD PROCESS.
Many fruits may be canned by what is termed the " Cold Pro-
cess." It is best to boil the water used for this purpose, to kill all
germs in, it; then let it get cold before using it.
Green Currants and Green Gooseberries ✪ Canning Fruits and Vegetables
Page 391 · 3 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Canned Tomatoes No. 3. — Select the tomatoes before they are ripe. As soon as they are gathered from the vines remove the skins, cut them in small pieces and drain; boil them 20 minutes, stirring often, and adding salt freely while boiling. Can in the usual way. One can determine by tasting just how much salt can be used. They are less likely to sour when salt is used.
Canned Tomatoes are nice stewed and baked in alternate layers with boiled rice or boiled macaroni, seasoning the layers with butter, pepper and salt.
CANNED TOMATOES WITH CORN — Boil the corn on the cob the same as for table use, and cut it off while hot; have tomatoes skinned and rubbed to a smooth pulp; put 2 parts tomatoes to 1 part corn, salt as for the table, bring to a hard boil, and can quickly.
CANNED BEANS WITH ACID — Cook the beans until done; then add for each pint of beans 1 tablespoon of a solution made by dissolving 1^ oz. tartaric acid in 1 cup water; can at once while hot. To use, to each quart of beans add ^ teaspoon of soda to neutralize the acid, and let stand a little while before cooking. Then season and serve. If there is a slightly acid taste use a little more soda; if too much soda is used add a trifle more acid.
Peas oan be put up the same way.
FRUIT JUICES Select the best fruit, squeeze out the juice,
strain it through fine muslin (4 thicknesses) or through flannel cloth, add sugar in the proportion of | lb. sugar to 1 quart of juice, and bring to a boil; use an earthen or porcelaindined kettle, remove all scum which rises, and put while hot into small bottles, and keep closely corked; or it can be kept ia Mason jars.
When canning fruit the juice remaining can be bottled in the same manner. For pudding sauces, etc., these can be used in place of wines and intoxicating liquors, as we have elsewhere stated in speaking of intoxicating liquors; they can also be used for water ices and summer beverages.
Fruit juices can also be put up without the use of sugar; strain the juice, and fill it into the bottles to the bottom of the neck only; then cork securely, wire the corks down, and set the bottles into water up to the neck; let it boil ^ hour, then take from the stove, let them stand in the water till cold, and seal the corks. Juices put up this way can be used like fresh juices, but when exposed to the air they spoil quickly, so that all must be used at once when a bottle is opened. Small bottles are therefore best.
CANNING WITHOUT SYRUP.
Fruit can be put up much as directed for apricots, but without using any syrup. The fruit should not be very ripe when picked; fill wide-mouthed bottles as full as they will hold, cork and seal each one tightly, surround it with water and boil as there directed; then remove from the stove and let them cool standing in the water, tightening the covers occasionally. It will be found to nearly equal fresh fruit when opened, and can be used like it. Apricots, cherries, gooseberries, sliced pineapple, plums, and other fruit can be put up thus.
CANNING BY THE COLD PROCESS.
Many fruits may be canned by what is termed the " Cold Process." It is best to boil the water used for this purpose, to kill all germs in, it; then let it get cold before using it.
Green Currants and Green Gooseberries
Records on this page
Canned Tomatoes with CornCanned Beans with AcidCanning Fruits and Vegetables