Tomato Preserve

Tomato Preserve

Ingredients:
1 lb. sugar
2 lemons

Directions:
Wipe tomatoes, cover with boiling water, and let stand until skins may be easily removed.
Add
sugar, cover, and let stand overnight. In the morning pour off syrup and boil until quite thick;
skim, then add tomatoes, ginger, and lemons which have been sliced and the seeds removed.
Cook until tomatoes have a clarified appearance.
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BY THE COLD PACK METHOD
The Cold Pack Method is so named because the product is cool when packed into its
container.
Fruits and vegetables canned by the Cold Pack Method are properly selected and prepared,
then sterilized a required length of time in their containers.
Chapter XXXVIII − THE CANNING OF FRUITS AND VEGETABLES 678
The 1918 Fanny Farmer Cookbook
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There are thirteen distinct steps in the process:
1.Grade product. (By product is meant the article to be canned.)
2.Prepare product.
3.Wash product.
4.Blanch vegetables and hard fruits by boiling, scalding, or steaming. Do not blanch
berries
or soft fruits.
5.Plunge product in cold water. This is called the “cold dip.”
6.Pack in jars.
7.To fruits add syrup; to vegetables add hot water and salt.
8.Adjust rubbers and covers.
9.Partially tighten covers.
10.Sterilize or “process” product required length of time.
11.Remove jar from boiling water.
12.Tighten cover of jar.
13.Invert jar to cool.
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Explanation of Steps in the Cold Pack Process
Grading. Fruit and vegetables should be fresh, free from decay, and as nearly uniform in
shape
and state of ripeness as is possible. Wilted fruits or vegetables cannot be guaranteed to keep.
Use imperfect fruit for jams. Can vegetables as soon as picked and fruit the same day as
picked.
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Preparation of Vegetables. Vegetables to be canned are prepared in the same way as when