Broad Beans And Tomatoes

Press, Volume CVI, Issue 31291, 10 February 1967, Page 2

Broad Beans And Tomatoes

(By SUSAN BAKEH> Tomatoes and broad beans bottled together make a tasty combination on toast or in a stew during the winter

To preserve them, prepare the vegetables as follows;

Wash and shell the beans. Place in a pan and just cover with water. Bring to the boil. Meanwhile blanch firm tomatoes for half a minute; put them in cold water for one minute, then peel, core and quarter. Loosely pack the beans, still boiling, into jars with the tomato quarters, to within an inch of the tops. If desired, add half a teaspoon of salt to each pint jar and fill the jars to within half an inch of the top with boiling liquid —the water in which the beans were cooked, tomato juice, or plain water. Seal the jars and process three hours in a boiling waterbath, or for 35 minutes (for pint jars), 60 minutes (for quarts) in a pressure cooker at 101 b pressure.

All jars of bottled vegetables must be emptied into boiling water and boiled 15 minutes in an open vessel before being tasted.