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Fresh herb flavor can be captured in the foods you preserve for winter - in condiments canned or frozen. Canned tomatoes and tomato juice acquires delicious flavor when a big bouquet of herbs is added to the kettle 16 or 20 minutes before pouring into jars. Add herbs to jellies, vinegars, tomato sauce and catsup or your ftvarite condiment.1'
A Few Helpful Suggestions - 1) Use herbs sparingly at first, until you are accustomed to their flavors. 2) Cook vegetables in a small amount of water until crisp tender, allowing nearly all the water to evaporate. This retains flavor and reduces the loss of vitamins. 3) Use less of the dried herb than fresh; approximately 1/8 the amount. 4) As a general rule, add them the last 10 or 16 minutes of cooking. 6) For the compulsive “salt shaker'’ in the family, prepare a mixture of finelycrushed dried herbs. A good combination is 2 parts Summer Savory and parsley; 1 part basil and majonun; Vt
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