xt7h1834358n https://exploreuk.uky.edu/dips/xt7h1834358n/data/mets.xml   Kentucky Agricultural Experiment Station. 1942 journals kaes_circulars_003_378 English Lexington : The Service, 1913-1958. Contact the Special Collections Research Center for information regarding rights and use of this collection. Kentucky Agricultural Experiment Station Circular (Kentucky Agricultural Experiment Station) n. 378 text Circular (Kentucky Agricultural Experiment Station) n. 378 1942 2014 true xt7h1834358n section xt7h1834358n ,@§¢
 
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Unit II
 ~ TOMATOES AND SOUP MIXTURE
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Circular 378
  University of Kentucky . College of Agriculture
and Home Economics . . . Extension Service
Thomas P. Cooper, Dean and Director

 UNITS OF CANNING PROJECT
SIX UNITS of the canning project are available to U
4-H club girls. The first three are to be taken in order: s(
Unit I .......... Fruits il
Unit II ......... Tomatoes and Soup Mixture P
Unit III ........ The Vegetable Canning Budget C
For One Person O
Units IV, and V may be taken in the order desired, (E
tho Unit IV must be completed before a girl may exhibit S
her canned products in the Championship Class at the sl
State Fair.
Unit IV ........ Meats and Relishes
Unit V ......... Canning For Salads and l`
Refreshments 2.
Unit VI is planned for older girls in 4-H clubs and 3
Utopia clubs. 4_
Unit VI .,...... The Family Gardening and 5-
Canning Budget 6_
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Lexington, Kentucky
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March, 1942
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4-H Club Canning Project
Unit II: Tomatoes and Soup Mixture
By ANITA BURNAM Drxvis
FOR BETTER NUTRITION we should grow and can more
3 tomatoes than ever before for they are one of our best home-grown
l sources of vitamin C. Vitamin C plays a very important part in build-
ing teeth, bones, and blood system, and in helping them to function
properly. It increases resistance to infection and promotes Erm gums.
Citrus fruits (oranges, lemons, grapefruit) are an excellent source
of vitamin C, but tomatoes, either fresh or properly canned, will supply
our needs for vitamin C just as well as the citrus fruits. Tomatoes
Q should be eaten four or live times a week, one—half cup or more to the
E serving.
HOW TO HAVE GOOD TOMATOES AND
SOUP VEGETABLES FOR CANNING
l. Use the varieties listed in the table.
2. Plant at the proper time. Consult Kentucky Extension Circular
376, “The Vegetable Garden, Month by Month."
1 3. Give the garden regular care according to Circular 376.
4. Pick vegetables in their prime while they are young and tender.
5. Can as soon as picked. "One hour from garden to jar" is a good rule.
6. Follow the table.
VARIETIES AND TIME FOR PLANTING AND CANNING
 
Tomatoes* Marglobe Make plant beds Aprlll
Rutgers (New) Set plants Mayl to 15 Aug. 15 to Oct. 15
Greater Baltimore
White corn Stowell’s Evergreen May 15 Aug. 15
Yellow corn Golden Cross May 15 Aug. 15
Bantam
Lima beans Henderson Bush May 1 Aug. 1 and later
(Small beans) (Bears a long time)
Okra White Velvet May 1 July 15 and later
Earlier for Southern Ky. (Thru October if
Green Velvet Later for Northern Ky. not cold.)
•An average tomato plant under fair conditions will _bear 8 toimiigofmg
canning fruit. Six to 8 plants will bear a bushel, which will make 16 quarts canned tomatoes.
3

 4 Exrunsiom Cnzcuriuz N0. 378
WHAT TO DO IN UNIT II Ca]
1. Can thirty quarts as follows: r
15 quarts tomatoes Z
5 quarts soup mixture I
10 quarts fruits (four varieties). This is an application of methods _
learned in Unit I. 1
2. Label each jar, giving complete information as shown on sample a
label. Home made labels may be used for home storage, Club c
labels should be obtained from the County Extension office for j.
use in County and State exhibits. \
Jar
  Q
I
———— ~? [.
NAME or Pnonucr
a
*.. — Y.-—·— [
How Pixcxmu How Pnocsssrzn 1
Rut
Exnrsirows NAME P
d
_iir_ POST OFFICE COUNTY U
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· · 1. Sl
3. Keep a complete record in the Canning Record Book. 2 P
¢l. Use the score card in practice judging of tomatoes and soup mix- 3 D
ture.
5. Exhibit one quart each of tomatoes, soup mixture, large fruit and 4 P
small fruit. These are to be exhibited in clear white glass jars. 5 C
CANNING EQUIPMENT
The "open kettle" method of canning, which until recently waS· 6. A
used almost entirely for tomatoes, is now being discarded by more
progressive homemakers, in favor of the coldpack method. The rea- 7. P1
son is that more of the vitamin C in the tomatoes is saved by the cold-
pack method. Since many factors, such as heat, light, air, and water. 8. I.:
affect the amount of vitamins lost in preparing foods, it is most im-
portant to can in the right way.

 Totxmroizs AND Soup Mixruarz 5
Canner
The water-bath canner, as used in Unit I, may be used for tomatoes
and soup mixture, lf a pressure cooker is available it may be used
wds provided Club members have supervision and follow directions for
i its use as given in Extension Circular 362, "Home Canning of Fruits
tple and Vegetables." lt is a good idea to add some small pieces of
Llub canning equipment each year. They make work easier and more
for pleasant. Prize money from canning exhibits may be used to ad-
vantage in this way,
jars and lids
Quart jars are to be used for all products unless otherwise stated.
Before jars are used they should be examined carefully to see that
the lids fit, that wire bails on glass-top jars are tight and that there
are no nicks or chipped places around the rim of the glass or metal
top.
Rubber rings
New rubber rings of the best quality should be used. Since rubber
deteriorates with age, test the rings for elasticity before using. Never
use two rubbers on a   For convenience in handling apply the
rubber rings before the jars are placed in the sterilizer.
STEPS IN CANNING TOMATOES
1. Select Erm, ripe tomatoes of medium size and uniform shape.
_, 2. Place in wire basket or cloth bag and scald until skins loosen.
my 3. Dip tomatoes in cold water, peel, and remove core from the stem
end.
and . . . . .
V 4. Pack whole or in quarters in hot sterilized jars.
Iam 5. Cover with boiling tomato _juice prepared from small misshapen or
very large tomatoes, (Never add water to tomatoes in extract-
ing _juice.)
was V 6. Add l teaspoon salt to each quart of tomatoes and partly seal the
torc jars.
rea- 7. Process at once 45 minutes iu water—bath. or at 5 pounds pressure
Uh]. for l0 tninutes in pressure cooker. Remove, completely seal.
ttcr. 8. Label and store.
im-

 6 Exrisnsion Cnzcutmz No. 378
 
STEPS IN CANNING VEGETABLE SOUP MIXTURE
l. Select young, tender corn, lima beans, okra, and ripe tomatoes. Vega
2. Place tomatoes in cloth bag and scald until skins loosen.
3. Dip tomatoes in cold water.
4. Peel tomatoes, remove cores, and cut into quarters.
5. Shell and wash lima beans. Pack
6. \N’ash and slice okra.
7. Gather corn just before using.
8. Shuck, silk, and clean corn carefully.
9. Cut corn from cob. Do this last as corn loses its Havor quickly after
being cut.
10. Combine all ingredients in the following proportion:
2 quarts tomatoes
1 quart okra and lima beans (or either)
1 quart corn
1 tablespoon salt
n (1 c. chopped sweet red pepper may be added)
ll. Bring to a boil, pack hot in quart jars and seal at once.
12. Process 180 minutes in water-bath, or 70 minutes in pressure
cooker at 10 pounds pressure. (Strong-flavored vegetables such
as turnips, cabbage, onions, and carrots, may be added at time
of preparation for serving but are not usually canned in soup
mixture.)
SCORE CARD FOR CANNED TOMATOES
Smit
Tomatoes ............................................................................................................ 60
Condition when picked: evenly ripened, not defective
or overripe .......................................................................................... 30
Condition of finished product: natural, clear, bright color,
not darkened, not overcooked .................................................... 30
Pack ...................................................................................................................... 41
Uniformity in size of pieces or of whole tomatoes ..........., 10
Condition of tomato juice: natural bright color, no
water added ...................................................................................... 10
Proportion of juice to tomato: jar full of tomato pieces
or whole tomatoes which are covered by tomato juice ........ 10
Container: of uniform or specified size, of clear white
glass, clean and neatly labeled according to directions ........ 10
——{
Tomi ............................................ t 10*

 Tommoizs Ann Sour Mixruiug 7
l SCORE CARD FOR SOUP MIXTURE
Score
S' Vegetables ..........................................................................,............................. 60
Condition of vegetables: picked in their prime, not too
mature ...................................,....................................,........................, 30
Condition of soup mixture: natural color, not darkened .... 30
Pack ............................................................................l.............,......................... 40
Proportion of tomato to other vegetables:   tomato, %
other vegetables, jar full .........................,.................................. 30
Container of uniform or specined size, clear white glass,
clean, neatly labeled according to directions ........,............... 10 V
Total .........,.................................. 100
fter
sure
inch
;imc
ow REFERENCES
Extension Circular 376, "The Vegetable Garden, Month by
Month"
Extension Circular 362, "How to Can Fruits and Vegetables"
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Published in connection with the agricultural extension work carried on by coopera-
tion of the College of Agriculture and Home Economics, University of Kentucky, with the
U. S. Department of Agriculture, and distributed in furtherance of the work provided for
in the Acts of Congress of May B and June 30, 1914.
GM-s-42
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