Brownsville herald. [volume] (Brownsville, Tex.) 1910-current, 1917-06-18

fermentation method widely used abroad
in preserving string beans, beets, cabbage,
cucumbers and other succulent garden
crops, i described in u notice Just issued
by the United States department of agri-
culture.
Sauerkraut and pickles put up IN this
way are fairly well known IN tins country
hut comparatively few persons have
thought Of trying ii a. a household meas
ure for preserving these and other vege-
tables. Those who like acid foods and
who have too few canning containers 10
hold their surplus products may find Thu
method useful. The following description
Of this methods Of fermenting vegetables
j. prepared by one of the bacteriologi~t> IN
the bureau of chemistry who has been cx-
perimenting with this process.
The vegetables are not cooked but are
put down in a salt brine in any non-mctal
water-tight container and are sealed up
with parafiin and are otherwise made air
tight. Under this treatment Tactic acid will
develop and this acid, the value ~ which
as food has been recognized, acts a. a
pre>eryative. Whether Americans will de
velop a taste for such iermented foods
highly priced in Europe. J. open 10 qucs-
ton. but the investigator believes that
MANY will find the process well worth try
ing.
To PRESERVE CUCUMBERS.
Wash the fruit II necessary and pack
into a clean. water-tieht barrel. keg or
- ~ a.. l-,.a.. Ia IL. G,r~.I IL.
Il layer Of dill weed and \ handful ~
mixed spice. Add another lavcr If dill and
another handful Of ~pice when the barrel
J. half full and when almost full add a
third layer. III a keg or crock l. used. the
amount OF dill and spice can be reduced IN
proportion to the size Of the receptacle.
When the container has been filled within
4 few inches ~ the top, add 4 LAYER ~ Gov
ering material-beet tops or grape leavc-
about an inch thick. III any -poilage
should occur On the surface. this LAYER
viii protect the vegetables beneath. Press
down with a clean board weighed with
bricks or stone. Do not use limestone or
sandstone.
Make \ brine IN adding cnc pound ~
salt To ten quarts of water. 10 each ten
quarts uf Lrine 80 mad, nIi two-thirdS ct
a quart of vinegar. The vIr,rar i used
primarily To keep Town the growth of
injurious bacteria until the Tactic acid fer
menr starts, bat II also adds 10 the flavor.
Add sufficient brine Ia cover the material
and ALLOW to stand "a hours. Then make
air-tighi. a. described below. The time
necessary for complete fermentation to
occur depends upon the temperature. In
a warm place only five days 10 Il week
may be necessary: IN a cool cellar three Ia
four weeks.
BETS AND STRING BEANS.
The strings ~hould be- removed from
string beans before they are put up. Beet~.
of course, require careful washing To re
move all dirt before brining. If 1t i de
sired. when finally the bett- or string
beans are 10 b. eaten, t. wash the brine
and serve them a. fresh vegetables. the
addition Of spice when they are put NJ j.
not necessary. Proceed a. with cucum-
berS.
MAKE THE CONTAINERS AIR-TIGHT
There always will be more or les bulb
bling and toaming If the brine during the
first stages III fermentation. After This
ceases \ thin film viii appear which will
spread rapidly over the whole surface, and
develop into a heavy. folded membrane.
This scum Is a growth OF yeasi-like organ
ISmS which feed upon the acid formed hv
fermentation. III allowed 10 grow undi-
turbcd it will eventually DESTROY III Tho
acid and the fermcnted material will spoil
To prevent this scum from forming II FL
necessary to exclude the air from the sur
face of the brine. This should be done bv
either of two methods. - hour~ after the
vegetable have been packed.
Perhaps the best method II IA cover the
>urtace-over the board and around the
weIght-with very hot. melted paranin. VI
The paraiiin 4 sufficiently hot Ia make the
brine boil when poured upon it. the paraf-
Tin will form u smooth. even LAYER before
hardening. Upon ~oIidily,r-. il effect, an
alright seal. Oil. such a- cotton seed
OIL or the t~astclc~~ liluti petroleum. may
also DC used for this purpose. A, \ meas
IRE Of safety with crooks. It i advisable
10 cover the top with a cloth soaked IN
melted parallin. Put the cover i'm place he
fore the parafin hardens.
The second method. which may be used
with barrels or kegs. j. 10 pack the con
tanner ~ full a. possible and then renlnrc
the head IN using this method for fer
mentation Of beets. ~cucumbers. or .tripo
beans, add the board and weights as de-
scribed above and allowed 10 stand for u
hours before heading. During tins period