1948 Tomato Preserves Recipes

TOMATO PRESERVES

Steps:

• Step 1: Wash approximately 2 1/2 to 3 pounds of firm, ripe tomatoes. Scald, peel, and chop tomatoes.
• Step 2: Place chopped tomatoes in a saucepan and heat slowly to simmering, stirring constantly to prevent sticking and burning. Cover and simmer 10 minutes, stirring occasionally.
• Step 3: Measure 3 to 4 cups of the cooked tomatoes into a large saucepan. Add 1/2 teaspoon grated lemon rind, 3/4 teaspoon cinnamon and the strips of lemon rind from 1 lemon (optional).
• Step 1: Sterilize 5 to 6 (1/2 pint) jelly or Mason canning jars.
• Step 2: Add 1/4 cup lemon juice to the 3 to 4 cups of prepared tomatoes in the saucepan. Measure out 4 1/2 cups sugar and set aside.
• Step 3: Stir 1 box powdered pectin into the prepared tomatoes in the saucepan. Bring to a boil over high heat, stirring constantly.
• Step 4: At once, stir in the sugar. Stir and bring to a full rolling boil that cannot be stirred down. Then boil hard for 1 minute, stirring constantly.
• Step 5: Remove from heat. Skim off foam.
• Step 6: Pour hot jam into hot jars, leaving 1/4 inch of head space (space at the top of the jar). Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids.
• Step 7: Process in a boiling water canner for 5 minutes at normal altitude. Set aside to cool and seal. Sealed jars may be kept on the pantry shelf; store unsealed jars in freezer.

1948: TOMATO PRESERVES

Steps:

• 1. Select slightly underripe tomatoes, preferably the small, pear-shaped ones. Core the tomatoes, then skin them by cutting a shallow X in their rounded end and dipping them in boiling water for 30 seconds. Peel. If the tomatoes are large, slice them in half across the middle and remove their seeds. Weigh the tomatoes, then measure the sugar and spices. 2. Layer the tomatoes and sugar in a deep, heavy saucepan (enameled cast iron works best). Cover and let stand overnight - no need to refrigerate. 3. The next day, tie the spices in cheesecloth. Add the spice bag to the tomatoes along with the sliced lemon. Place over medium heat and bring to a simmer. Cook, stirring often, until the tomatoes have become slightly translucent and the syrup is thick and begins to gel. Don't boil the syrup, or the tomatoes will fall apart. If the tomatoes finish first, remove them from the pan and reduce the syrup over medium-high heat. Remove the spice bag. Meanwhile, sterilize enough jars to accommodate the amount of preserves. 4. Fill the jars ¾ full with tomatoes and lemons (or save the lemons to eat separately), and cover the tomatoes with syrup. Seal, using your preferred canning method: paraffin or processing.

TOMATO PRESERVES

Steps:

• In a 3- to 4-quart pan, combine tomatoes, brown sugar, vinegar, lemon, ginger, cumin, cinnamon, cloves, salt, and pepper. Bring to a boil over medium heat, stirring often.
• Reduce heat and simmer, stirring occasionally, until mixture is reduced to 2 cups and has the consistency of thick jam, about 1 hour and 15 minutes. Add more salt and pepper to taste.

TOMATO PRESERVES

Steps:

• Wash and drain tomatoes.
• Do not core tomatoes.
• Tie spices and gingerroot in a spice bag.
• Combine spice bag, sugar, lemon and water in a large saucepot.
• Simmer 15 minutes.
• Add tomatoes; cook gently until tomatoes become transparent, stirring frequently to prevent sticking.
• Remove from heat.
• Cover and let stand 12 to 18 hours in a cool place.
• Remove spice bag.
• Remove tomatoes and lemon from syrup.
• Boil syrup 2 to 3 minutes or longer to thicken.
• Return tomatoes and lemon to syrup; boil 1 minute.
• Remove from heat.
• Skim foam if necessary.
• Ladle hot preserves into hot jars, leaving 1/4 inch headspace.
• Adjust two-piece caps.
• Process 20 minutes in a boiling-water canner.
• Yield: about 6 half-pints.