Preserved Tomatoes

No. 1594. - Use only ripe Tomatoes, wash them in cold water and trim off the stems. Pour boiling water over them, peel them, cut them in quarters and lay them in a wooden tub until all are finished. Then put them in a quart or gallon can, solder on the cover and boil it in a hot water bath. The quarts require forty-five minutes and the gallons an hour and a half to boil.

Preserved Tomato Sauce

No. 1595. - Select nice red ripe Tomatoes, trim them, wash them in cold water, cut them in quarters and put them in a saucepan on a brisk fire. Let them boil for fifteen minutes. Spread a cloth over a basket or strainer and put the Tomatoes on this cloth to drain for one hour. Then rub them through a fine sieve and put the sauce in champagne bottles. Cork them tightly, tie the corks down and boil the bottles in a hot water bath for thirty minutes. All preserves should be put on to boil with cold water. When bottles are used they should be packed in straw, and when boiled let them stand until the water, in which they have been boiled, is cool before removing them. When ready for use this sauce may be prepared the same as fresh Tomatoes, and for this purpose it is only necessary to thicken the sauce, season it to taste and strain it again.

Whole Tomatoes, Preserved In Sauce

No. 1596. - Select small, red, ripe, firm Tomatoes, dip them in boiling water and peel them. Put them into large-mouthed bottles, without injuring the Tomatoes, and do not have the bottles too full. Fill the bottles with sauce made as in No. 1595 to cover. Cork the bottles tightly and tie the corks down. Then boil them in a hot water bath for three-quarters of an hour. Before using these Tomatoes they should always be warmed in their own sauce.

Tomato Figs Preserved

No. 1597. - The' Fig or Red Pear Tomato, as described in No. 1553, is one of the very best varieties for preserving. Dip them in boiling water and peel them, being careful not to injure them. Put five pounds of the Tomatoes in an earthen jar with five pounds of crushed cube sugar, then cover them and set them in a cool dry-place for two or three days. Then drain the juice into a copper basin, set it on the fire to boil, skim it well and, when clear of all the scum, let the syrup cool and then pour it over the Tomatoes. Repeat this operation three times in one week. After this, when the weather is favorable, take the Tomatoes out of the jar and place them on dishes or plates in the sun to dry for about six or seven days, occasionally turning them over, and when they are dried put them in boxes lined with white paper. Sprinkle some powdered sugar over them, then put another layer of Tomatoes (not too close together), then powdered sugar again, then Tomatoes, and continue this until the box is full. Cover them and keep them in a dry place.