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By NANCY SECRIST
Extension Agent
This is a good time to remind home gardeners that four tomato varieties—Ace, Ace 55VF, Cal Ace and Garden State—are not recommended for home canning. These were the four varieties of 58 screened which were found to be too low in acidity to prevent activity of Clostridium botulinum spores. Adding one tablespoon lemon juice or V4 teaspoon citric acid per pint increases the acidity of tomatoes.
The following 3 recipes were served at recent Extension Homemakers’ Gub meetings. All 3 make good summertime snacks.
Blushing Buttermilk (70 calories per 8 oz. glass) Mary Stuart Bain Woodville Club
Vi cup ice cold tomato juice Vi cup buttermilk (cold) Mix together tomato juice and buttermilk.
Buffet Shrimp Dip Bernice Kennedy Amissville Club
1 can tomato soup-no water
1 cup mayonnaise
3 oz. pkg. cream cheese
l‘/i tsp. Knox gelatin Vi tsp. salt V* cup celery (chopped) V* cup onion (chopped)
1 small can shrimp Soak gelatin in V* cup cold water.
Heat soup to boiling, dissolve cream cheese in soup.
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