Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1917-06-22

The strings should be removed from
string beans before they are put up.
Beets, of course, require careful wash
ing to remove all dirt before brining.
II 1t is desired, when finally the beets
or string beans are to be eaten. TO
wash out the brine and serve them as
fresh vegetables, the addition OF spice
when they are put up ie not necessary.
Proceed as with cucumbers.
Make the Containers Albright.
There always will be more or less
bubpling and foaming of the brine
during the first stages Of fermentation
After this ceases thin Aim will ap-
pear which will spread rapidly over
the whole surface and develop quick
ly into 9 heavy, folded membrane.
This scum Is a growth of yeast-like
organisms which feed upon the acid
formed by fermentation. II allowed to
grow undisturbed it will eventually de-
stroy all the acid and the fermented
material Will, epoil. To prevent this
scum from forming it is necessary to
exclude the air from the surface OF
the brine This should be done by
either of two methods. twenty-four
hours after the vegetables have been
packed.
Perhaps the best method is to cover
the surface-ever the board and around
the weight-with very hot, melted
paraffin If the paraffin Is sufficiently
hot to make the. brine boil:when poured
upon it, the paraffin will form
smooth, even layer before hardening.
Upon solidifying, It effects an alright
seal Oils, such as cottonseed oil or
the tasteless liquid petroleum. may
also be used for this purpose. AS
measure of safety with crooks. II IL
advisable to cover the top with cioth
in melted paraffin. Put the cover in
place before the paraffin hardens.
The second method. which may be
used with barrels or kegs, IL to pack
the container as full as possible ana
then replace the head. In using this
method for fermentation of beets, GU,
cumhers, Or string beans, add the
board and weights as described above
and allow to stand for twenty-four
hours before heading. During this PEE
riod most of the gas fist formed es-
capes and the container Then may be
headed up tight. first removing the
board and weights, Then bore an inch
hole in the head and fill the barrel
with brine. allowing no. air space. Al
iua bubbles III escape. aau ;:a'e
brine if possible, aud plug the vent
tight. If the barrel does not leak, fer
mented products put UP in this man
ner will keep indefinitely.
After sealing with paraffin the con-
tanners should be set where they VIII
not be disturbed until the contents are
to be used Any attempt to remove
them from one place to another may
break The parsfin seal and nec;ssitate
resealing. If the containers are not
opened until cold winter weather, the
vegeta bies should keep without spoil
age until they are used up. If opened
In warm weather they are likely 10
spot quite rapidly unless the paraffin
is refeated and the centainer reseaied
In the ease of eucumosrs
and chayotes. 1t Is preferable,
enough material Is available. to use
the method of packing in kegs or bar
eels as described above.
Only these vegetables which can not
be kept by storing or early ones that
are no; available later in the season,
should be preserved Late bets. fer
example, can be. better kept in the
cellar. Fr4 ID.
The method of putting up cabbage
by fermentation has a number Of ad-
vantages over the present process oil
making saue-kFaut and will De de-
scribed in a later article.