TOMATO PULP.

Otago Daily Times, Issue 20006, 25 January 1927, Page 14

TOMATO PULP.

Tomatoes cannot bo bottled whole, but it they are stored in the form of pulp this comes in usefully for many purposes during the winter when soups and sauces are in demand. Choose perfectly sound tomatoes which are just ripe. Over-ripeness or unsounduess will spoil the whole supply. After wiping them, remove the stalks and plunge them into boiling water for a minute or two. The skins may then be easily removed and (ho tomatoes cut into quarters. Conserve all the juice that escapes as I hey are cut and pack flesh and juice into the bottles. They should be of the type used for fruit-bottling, with screw or clip lids. Preferably the lids should be glasslined, but failing that, they must lie lined with waxed paper, otherwise the tomatoes will produce an injurious effect on the metal. Adjust the lids very lightly to allow the steam to escape and then pack them into a large pan and fill up lo the nocks with cold water. Heat gently, bringing to the point when the bubbles appear all over Ihe surface of the water. Keep at this point for 45 minutes. The tomatoes will diminish somewhat during this process and one of the bottles should be used for filling up the others. After filling up, again adjust the caps and return to the pan of water, bringing it once more to the bubbling stage. Keep at ths temperature for a furthe rhalf-nour. Remove the bottles one at a time, screwing each down before attempting the next. Wipe quite dry and store in a cool place.