TOMATO PUREE
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SUSAN BAKER)
Few vegetables are more popular for home bottling than tomatoes. Many thousands of pounds are stored each year in the form of juice, tomato soup, or preserved whole. With the tomato season approaching, housewives may be seeking new ideas for tomato bottling. This tomato puree may be the answe* particu-
larly for families who enjoy the crisp flavour of green peppers.
Ingredients: 1 onion 3 sweet peppers 3 stalks celery 12 cups tomatoes (quartered Method.—Simmer all ingredients until they are soft. Press them through a sieve and season with salt and pepper. Pour into clean jars, seal and process the jars 35 minutes in a boiling, water bath or 10 minutes irTa pressure cooker at 51b pressure.
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Bibliographic details
Press, Volume CVI, Issue 31248, 21 December 1966, Page 2
Word Count
122TOMATO PUREE Press, Volume CVI, Issue 31248, 21 December 1966, Page 2
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Acknowledgements
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