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Stratford Evening Post, Volume IV, Issue 39, 25 January 1936, Page 2

THIS WEEK’S RECIPE.

Preserving Tomatoes. Chooise freshly-picked, firm,, "tomatoes, free from blemishes. Tomatoes may be preserved who’e, or sliced; peeled, or unpeeled. Wash, scald for a minute; dip in cold water; lemove skin, and put whole or sliced into clean jars,, packing as closely as possible to allow for shrinkage alter heating. Fill packed jars with boiling brine (1 teaspoon salt to 1 quart water)), adjust the rubbers; partially seal the jars. Do not seal securely, or the jar may crack owing to pressure from within t Place jars cn a rack in steriliser (wikhcub touching the edge of each other). Add warm water to within one inch of the top of jars. Bring slowly to boiling point, and simmer for 5 minutes. Remove jars, tighten each top, and seal securely. Reverse the jars to test for leakage. If the jars leak return to the pan, sterilise for 5 minutes longer, and re-tighten. Wipe the jars when, cold, and store in a cool, dry, dark, airy place.