The Busy Woman s Garden Book 



cook 22 minutes. Remove, reverse to cool and test 

 seal. Tomatoes cooked in the open-pan method 

 so long customary are so satisfactory that it is 

 scarcely worth while to change the method, unless 

 one finds the cold-pack way more convenient and 

 agreeable. If preferred tomatoes may be canned 

 whole or simply cut in two and the seed cavities 

 emptied. Smaller or broken tomatoes may be 

 cooked and passed through a sieve to remove the 

 seeds and the puree thus formed used to fill in 

 between the slices in the can; this makes a very 

 fine product. 



It is not advisable to can vegetables that can 

 be stored successfully in cellar or store rooms; 

 such products should not deplete the already 

 scanty store of cans; but in the case of people 

 living in flats or apartments where there are no 

 storage facilities squash and pumpkins for pies 

 may be utihzed in this way to advantage. 



Squash and Pumpkins — Prepare and cut into 

 convenient sections, blanch three minutes, cold 

 dip. Pack closely in hot jars or cans. Fill with 

 boiling water, add teaspoonful of salt to each 



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