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FACTS ON TOMATOES 
So popular is the tomato and so 
varied its uses, it’s not surprising 
that homemakers have many ques- 
tions about it. Following are five 
perennial questions that homemakers 
ask food specialists of the USDA 
and their answers: 
Do tomatoes form acid in the 
body? No. Tomatoes are acid as 
eaten, but in the processes of diges- 
tion and metabolism in the body, 
they ultimately have an alkaline re- 
action. 
Is it safe to cook tomatoes, or heat 
them for canning, in aluminum pans? 
Yes. There is no evidence that the 
small amount of aluminum dissolved 
by tomatoes heated in aluminum 
pans is harmful. 
Is it safe to leave canned tomatoes 
in the tin after opening? Yes, if they 
are kept cold and covered. A slight 
metallic flavor may develop, but it is 
harmless. 
Is tomato juice spoiled when it 
separates? No. Just before using, 
shake or stir vigorously. 
Why do home-canned tomatoes 
sometimes float in the jar? The pack 
may be too loose, or air in the tissues 
of the tomatoes has not all been 
forced out during heating or pro- 
cessing. 
EVER HEAR OF THESE? 
White Carrots; Golden Wax Pepper, 
a hot pepper, beautiful waxy yellow, 
never turns red, so pretty it’s used as 
a Christmas tree decoration; Black 
Eared Corn; Asparagus Bean; Four- 
Angled Bean; Sword Bean; Velvet 
Bean; Yam Bean, roots are fleshy 
and taste like sweet chestnuts. 
Please do not ask additional data 
on this material. Complete details 
will be given when we are able to 
list seed in our future catalogues. 
