Image provided by: University of Oregon Libraries; Eugene, OR
About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Sept. 6, 1935)
MEDFORD MAIL TRIBUNE, JIEDFOKD, OREGON. FRIDAY, SEPTEMBER 6. 1933 TO BY ILSjXPERTS Presence of Vitamins and Original Food Values After Cooking Make To matoes Desirable in Diet (Br Bureau of Home Econott-lct, U, S. Department of Agriculture) Tbe big tomato canning Mason U now on and it la one of the biggest ever, for there t a record tomato crop this year. The best tomatoes for canning are those that have ripened on the vine. The home canner, wherever she lives, waits for the ripe home-grown tomatoes, which are cheaper as well as better for canning. Tomatoes are a big item In every well-planned family canning budget. Most people like them. Tomatoes are so different from other vege tables that they add variety 'to any meal. They are useful to the meal planner alao because they fit Into almost any part of a meal In cock tall, soup, main Jllah, or salad, or In "trimmings," such as sauce, pre serves, .plcks or relishes. Tomatoes fill an unusual place In a balanced diet, the bureau ol home economics of the U. S. de partment of agriculture emphasizes Better than most other vegetables, they retain their original food values when cooked or canned, so that in almost any form they are depended on aa one of the chief "protective" foods. They contain several of the vitamins, and are one of the best sources of the elusive vitamin C, which In many other foods is de stroyed by cooking. Of all the vegetables, tomatoes are tQs easiest to can. To put up a good winter's supply no expensive canning utensils are needed, and the method is the same aa for ber ries, peaches, or othfr fruits. To matoes can be packed either hot or cold, in glass or tin. and then "pro cessed" In boiling water. The pur pose of this final heating or "pro cessing," la to destroy bacteria, molds, or other organisms In the foods th.it might cause spoilage. Processing at boiling temperature is enough to keep canned tomatoes aiid fruits from spoiling (though not enough for corn or beans or other non-acid vegetables) . Directions for Canning Select firm, ripe tomatoes of med ium size and uniform shape, free from spots and decay. Put into tray a or shallow layers in wire baskets and dtp in boiling water for about a minute, according to ripeness. Re move and plunge quickly Into cold water for an instant. Drain and core and peel promptly. For a hot pack, which Is the quickest way to can foods and ttie surest cut the tomatoes In quar ters, heat just to boiling, and pack hot. Seal the Jars or cans, and put them on a rack in a boiling water j bath. In a wash boiler or some b'.g deep kettle that win hold water to cover them. Place them far enougn apart on the rack to allow the wa ter to circulate freely under and around them, and see that the level ol the water comes over the tops "Process" the filled Jars or cans that is, Iwe them In the boiling water for five minutes, counting time as soon as the water begins to boll vigorously. Another method, often called the cold-pack, takes more time, but for some purposes Is prelerred. For this, use the tomatoes whole, do not heat them after peeling, but pack them at once Into the Jars or cans as closely as possible. Flit .up the spaces with the Juice of other to matoes and season with one tea spoon of salt per quart. The cold pack does not give a whole tomato suitable for salad, as some home canners have found to their disap pointment, but it doce give a more attractive product than the other method gives, Cold-pack tomatoes, however, must be handled differently In proces sing, for they have not ao far, been heated through. If they are packed In glass Jars, do not seal them en tlrely before they go into the boil ing water-bath, but "exhaust" them first; that Is, drive air out of the Jars by heating them partly sealed If they are in glass Jars with screw lop, screw the cap down evenly un til It catches hold of the rubber ring. With wire-clamp glass-top Jars, put the cap on the rubber and raise the upper clamp In position to hold the lid in place, but leave ihe lower clamp loose. On the auto matic, or self-sealing Jar, fasten the cap with the metal spring or clamp, if that is the kind of self-sealer you are using, or screw on the band, as the case may be. Then put these partially-sealed glass Jars In the boiling water, Just as for the hot-pack, but leave them In for a longer time, because the cold-pack tomatoes have not been heated enough to sterilize them. For quart and pint glass Jars the "pro cessing" time is 45 minutes in boil ing water. Then take them out of the water, finish sealing them, and let them cool but be sure they are out of a draft, or the glass may break. j Cold-pack tomatoes In tin cans (No. a and No. 3 open-top cans are the usual home kind end alee), should be "exhausted" before the top goes jn. For this purpose an extra water or steam bath is neces sary, and the cans, filled but with out their tops, should be set in boiling water which cornea to within lH to two Inches of the open edg. The whole bath should be tightly covered, to hold in the steam, and the cans should be left In for five to seven minutes, so the steam can drive air out of the cans. Then put the lids on, seal the cans, and "pro cess" them In boiling water for aa minutes. Cool them by plunging Into cold water. Directions for Tomato Juice Use fully ripe, firm tomatoes, freshly picked from the vines u possible, and with no spots or other defects. Green parts make the Juice bitter, and moldy or decayed parts ruin the flavor and make the Juice spoil. Work with rather small quanti ties say a peck of tomatoes at time, and work fast. If the Juice stands, either hot or cold. It loses flavor and also loses vitamin value. Wash the tomatoes.. core them and cut tlieui Into small pieces. Peeling Ls, not necessary but Improves the flavor of the Juice, Simmer (do not boil) until soft. Then put tle soft ened hot tomatoes through a fine sieve at once. Salt the Juice if de sired, but for babies or invalids unseasoned Juice Is better. In any case, one-half to one teaspoon ot salt to the quart or Juice ls enough. To pack In glass, the safe way la to heat the Juice quickly Just to boiling. If there Is no thermometer ! handy. Heating to 100 degrees Fanr enheit ls really enough, but it is neceasaryto have a thermometer to be sure. Don't let it cook for an instant longer than necessary. Then pour the hot Juice Into hot steril ized Jars or bottles, fill them up right to the top, and seal at once. No processing is necessary for to mato Juice put up this way In glass. Set the hot Jars or Ixmlea aside to cool, out of drafts. With tin cans, the method Is a little different. Heat the tomato Juice Just to the simmering point. Stop it bofore it comes to the boll. Pour the hot Juice into the tin cans until they are fult, seal them, and put them Immediately In a boiling water bath. Keep tbem there five minutes counting time when the water actually bolls, not before After this processing, cool the tin cans of juice at once In running water. Store tomato Juice In a cool place, and if it la in glass Jars, but these In a dark cool place, for light has a bad effect on color and flavor of tomato Juice. MOTORISTS GIVEN ADVICE ON LIQUOR WASHINGTON (UP) The Amer ican Automobile association has warned touring motorists to famll larire themselves with liquor regula tions In various states. A considerable number of tourists "run into serious trouble" If they carry a nip or two as they travel, the organization sntd. "Motorists generally," the associa tion said, "appear to assume that the repeal of the federal prohibi tion amendment restored John Bar leycorn to good standing before th law everywhere. Not only la thla assumption unwarranted, but tnuia confusion exists even in those state where liquor has been legalized. " As a result of a continued hlga record of automobile fatalities and accidents, it was explained, "trans porta tion of liquor in automobiles even In 'wet' terriixry involves ser ious risks and should be avoided. The tendency almost everywhere if to press charges of driving while un der the Influence of liquor and Impose heavier penal ties." KEEP COOL and ENJOY meals and fountain servtoe at the What No. New air conditioner, Vault Defies Expert j WEST PLAINS. Mo. (UP) L. Scott Little. St. Louis safe expert, worked three days am was unable to open the 18.000-pound eteel globe safe in the West Plains bank. The bank ! borrowed money to carry on business until funds from federal reserve funds from federal reserve banks In Springfield and St. Louis arrived. U Wolft Creek Tavern Featuring Famous Fried Chicken and Steak Dinners with Home Made Hot Biscuits and Honey. Special Sunday Cunch 50c Special Sunday Dinner . . 60c and 85c Visit this historic old Tavern and Inspect, at no charge, te finest collection of American Antiques to be found anywhere In tn West. A o L : n i MODE RN EM Commas. These Prices With "Hoimees?" DAYS! Prices effective Sat. and Mon., CSf ? 7-W. We reawv rijkt to Free Treat For Kiddies Nice to think abawt the old days when our grandparent came across the plain out tnu naxaatp wew stepping eton to advance civilization and it would be their wish that we- Be Modern)! BE MODERN . . . BUY MODERN . . . AND LIVE MODERN! " Save the Labels and Get gome Heal Prizes Tall Can GOLDEN BELL, Hard Wheat Every Sack GUARANTEED 49 lb. sk. Mayonnaise or Sandwich Spread 19c - Qt. 35c Frt nlwo.vi, beaum III w- IJa, uum parked. Bring year Jr. f J H. D. GELATIN DESSERT Made from juices of selected finite and berrie. Ten flavor mint, lime, grape, lemon, cherry, orange, pineapple, strawberry, ( JQ a loganberry, raspberry. Standard package W for 3W Plain Gelatin second to none, compares with the best, 2 pkgs. 25tf I UPTON'S TEA, World's Finest 1 lb. 79c, lb. 39c lb. 21c LUX SOAPS 15c Toilet Soap, perfect for every skin, 2 for Soap Flakes, for dishes, laundry, ete. Handy size 1(W OAl Large sise W Ice Cream Powder Burnetts ready mis. Choco- J( late, Vanilla, Taffy. 3 pkfs. WESSON OIL Adda energy to fruits and vegetables Quart Can Sperry's Wheat Heart School children need a nourishing breakfast. SflS Large package Del Monte Fine Foods Buffet size S ens 15c r p jrw w - 9c 29c SPINACH No. 1 tall can TOMATO IAUCB Regular size cans MARSHMALLOWS, fresh, fluffy, lb, pk. ..... .....lfts GINGER ALE or Lime Rickey, pin bottle- ... , . ... lftc GRAPE JUICE, Welch' picnic size bottle 10 Snowdrift Locked in goodness yew get tfcw key! I Ilk can 23c MARGARINE, Nut Ola, 2 pound 2U SHORTENING, Armour's Whi te Clow, 3 1 .39e MATCHES, strike anywhere, large bouea, 3 fm ... 13 BOST BRAN FLAKES, breakfaa tre, pJfc lie LA FRANCE, use with soap for whiteewsv, peatkaffa ....... lift SATIN A, use with starch fe easy iroM 2 for ....!. ...15 CLOROX, Quart bottle 15c Lib. 29e - I CaUup, Yolo, 14 or. bottle 10c Chocolate, street ground, lb 21c is Sf3 Sclffiol day meal troubles are over Be Modern have the lunches ready on the dot. Coe in and see our bargains for busy mothers. Suggestions alsa for the lunch bucket. Durkee'i Sandwich Relish, S oe. tumbler 15tf Cheese, Pabst, jar assorted kinds, 5 oz 17 Pork and Beans, 16 oz. can 5 Spaghetti, Oibbs, 10 oz. . - -. 5 Soups, Oibbs, assorted kinds, lOj.-J oz. . 5 Kremel, for good desserts, carmel, vmilla, chocolate 5 Peanut Butter, Hoody's, fresh ground, lb 17 Bread, white or whole wheat, special bake l ib. loaf SO Deviled Meat, 1-4 size Cookiei. assorted varieties, package only .15 Served on Planes and Trains FREE Beautiful 6-cp China Dripolator to uasrs ef rjfr Folger s Coffm. FREE TRENCH If AT 0 with the purchase of SCJNBRITE CLEANSER MAMA! Let' Have BOSGO Chorvlnte Jiwt add nit. Fr crolc children and adults. . Pt. jar 3&tf Rrwro Ball and Bat Frr with earn bottle. Peet's Granulated Soa, large packsPga .31c Underwood's Whole Clams 2 cans ............ 25c o Crystal White Soap million bubble, 10 bars 29c Garry Dog Food pure beef ration, 3 cr.ns 25c Vegetables and Fruits Are Really Fresh Here SATURDAY ONLY Watermelons o PEACHES ORANGES POTATOES TOMATOES Red Ripe Locals Hales for Canning Tree Ripened New Crop Locals, U. S. No. 1 Crate ea 15c lb. 2c o doz. 10c 25 lbs. 43c 25c 'fey Wd 206 E. Main Free Delivery Phone ROY OUYER, Manager FINEST QUALITY BEEF Aged just right! Everyone is praising our meats. If you haven't tried one of our steako you have a treat in store for you. WE DELIVER ANY SIZE ORDER A Special Price Very Little Bone We have a krge assort ment of Pickles, Cheese and Lunch Meats for the School Lunch Smoked Picnics Cottage Butts lb. 26c lb. 32c HENS Ea. 64c Salmon Small size, lb. . 15c UK HI jaiaial wii3 j aura mi II tmmmm aaW SALADS Home 9 flr made, pint .... UUW FULL LINE OF FRESH FISH, CRABS, OYSTERS A Fancy Milk Fed Veal Roast, shdr. cuts, lb. 15c Steak, shldr. cuts, lb. 15c Breast, pound 8c 1935 Spring Lamb Legs, pound . . 17c Shoulders, pound . . .14c Breast, pound 5c 3 o 3
