BOTTLING TOMATOES.

New Zealand Herald, Volume LX, Issue 18348, 14 March 1923, Page 12

BOTTLING TOMATOES.

Sir, Having a nice crop of tomatoes, I should be thankful if any of your corresclouts know of & good recipe for bottling them. I tried one years ago, and though they were quite good, were insipid, wo thought, not nearly as good a.- tinned ones. It would be so nice for improving many dishes if one could preserve the flavour. Inquirer,.

Sir,—" Cook's Male'" surely is libelling our fruit industry when he say it is imjH>«?ible to obtain fruit five from germs of decay. No one having any experience of bottling fruit would think of using other than perfectly sound fruit. The using of coid water for bottling '» no new method, and is explained fully in that, well-known book of Dr. Chase, tomatoes, peaches, and rhubarb being named as suitable for this method. I have bottled rhubarb successfully for pome years by this method, but I prefer tomatoes bottled by another simple method, which I give for Newly-weds benefit. Choose small, ripe, firm tomatoes; wipe, and fill piedish; sprinkle with salt a* for ordinary cooking. Cover with piedish the same size, and cook slowly in oven. Lift out carefully into bottles with-

■ ■■:t breaking, pour over the juice which has hem drawn out while cooking, and screw down tightly. Steaming tomatoes in a double saucepan is equally as good. When cold, and before putting away,,test if airtight by standing for a while upside down. Housewife.