The Onslow County News And Views

Tomato Juice Good Source Of Vitamins.

Tomato juice is a healthful drink and, if properly prepared is an excellent source of vitamins "A" and "C", says Mrs. Cornelia C. Morris, Home Economist in Food Conservation at N. C. State College.

She suggests the use of fully ripe, firm tomatoes of a bright red color, which have been washed well and cut into small pieces after the removal of the core. To preserve the natural flavor and color in the canned tomato juice.

Mrs. Morris says that knives of stainless steel should be used and that utensils of copper, brass, and iron should be avoided.

The conservationist advises that one to two gallons of tomatoes should be handled at the time and that there should be no delay in any step of the canning program. The tomatoes should be precooked at about 170 to 180 degrees Fahrenheit or, if no thermometer is available, let the tomatoes simmer until softened. They should not be boiled.

According to Mrs. Morris, the softened, hot tomatoes should be put through a fine sieve at once. A bowl or cone type sieve is recommended because it allows the least amount of air to be incorporated in the pulp. If the tomato juice is to be given to an infant or an invalid, salt should be omitted. Otherwise, one-half to one teaspoon of salt may be added to each quart.

After the tomatoes are put through the sieve, the juice should be reheated at once according to Mrs. Morris. If glass containers are used, heat the juice to boiling, pour into the sterilized containers, and add salt. Process for five minutes.

If tin cans are used, Mrs. Morris advises that the juice should be heated to 180 to 190 degrees, poured into the cans, sealed, and allowed to process for 5 minutes. No head space should be left in either the glass or tin container.