The Barre daily times. (Barre, Vt.) 1897-1959, 1917-06-16
PRESERVE
VEGETABLES BY
FERMENTATION
Vegetables Can Be Preserved by Fermen-
tation--The Department of Agri-
culture Describes a Method
Widely Used Abroad.

abroad in preserving string beans, beets
cabbage, cucumbers and other succulent
garden crops, is described in notice
just issued by the United States depart
ment of agriculture.
Sauerkraut and pickles put up in this
way are fairly well known in this coun-
try but comparatively few persons have
thought of trying it as household
measure for preserving these and other
vegetables. Those who like acid foods
and who have too few canning contain
ers to hold their surplus products may
find this method useful. The following
description of this method of ferment-
ing vegetables is prepared by one of the
bacteriologists in the bureau of chemis-
try who has been experimenting with
this process.
The vegetables are not cooked but
are put down in a salt brine in any non.
metal water tight container and are
sealed up with palaffin and otherwise
air tight. Under this treatment Tactic
acid will develop and this acid, the val
ne of which as food has been recognized,
acts as preservative. Whether Amer
leans will develop taste for such fer
mented foods highly priced in Europe,
is open to question, but the inyestigat.
or believes that many will find the pro-
cess well worth trying.
To Preserve Cucumbers.
Wash the fruit if necessary and pack
into clean, water tight barrel, keg, or
crock. On the bottom of the barrel place
a layer of dill weed and a handful OF
mixed spice, Add another layer of dill
and another handful of spices when the
barrel is half full and when most full
add a third layer. If keg or crock
is 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 few inches Of the
top, add layer of covering material
beet tops or grape leaves bout an inch
thick. If any spoilage should occur on
the surface, this layer will protect the
vegetables beneath. Press down with a
clean board weighted with bricks or
stone. DO not use limestone or sand
stone.
Make a brine by adding one pound of
salt to 10 quarts OF water To each I
10 quarts OF brine so made add two.
thirds OF a quart of vinegar. The vine
gar is used primarily to keep down the
growth of injurious bacteria until the /
Tactic acid ferment starts, but it also
adds TO the flavor Add sufficient brine
TO cover the material and allow to stand
y hours. Then make alright, as de-
scribed below The time necessary for
complete fermentation to occur depends
upon the temperature In warm place
only five days to week may be neces-
sary, in a cool cellar three to four weeks.
Beets and String Beans.
The strings should be removed from
string beans before they are put up.
Beets, Of course, require careful washing
10 remove all dirt before brining Ii
t is desired, when finally the beets or
string beans are to be eaten, to wash out
he brine, and serve them as fresh veg
tables, the addition OF spice when they
ire put up is not necessary. Proceed as
With cucumbers.
Make the Containers Alright.
There always will be more or less
,ubbling and foaming of the brine dur
ng the first stages OF fermentation Aft ,
r this ceases thin film will appear !
which will spread rapidly over the whole
urface and develop quickly into heavy, I
olded membrane This scum is growth
t yeast-like organism which feed upon
he acid formed by fermentation. II
llowed to grow undisturbed it viii even
ually destroy all the acid and the fer
lented material will spoil. To prevent
his scum from forming it is necessary
o exclude the air from the surface of
he brine. This should be done by either
f two methods, "a hours after the veg
tables have been packed.
Perhaps the best method is to cover I
he surfaee-over the board and around
he weight--with very hot, melted par !
fin. II the parafiin is sufficiently hot
D make the brine boil when poured
pom it, the paraffin will form a smooth, I
ven layer before hardening. Upon So
difying, it effects an aiT-tight seal. Z
lis, such as cottonseed oil or tile taste
SIS liquid petroleum, may be used for
ais purpose. As q measure OF safety
18th crooks, it is advisable to cover the x
Up with cloth soaked IN melted pafaI- q
n. Put the cover in place before the
lrafiin hardens.
The second method, which may be used .
it'll barrels or kegs, is to pack the y
,ntainer as full as possible and then 2
place the head In using this method
" fermentation of beets, cucumbers, or
ring beans, add the board and weights
described above and allow to stand
IT "a hours before heading During this
sriod most of the gas first formed es-
Ipes and the container then may be
,aded up tight. first removing the board
nd weights Then bore an inch hole in
lie head and fill the barrel with brine,
lowing no air space. Allow bubbles to
cape. Add more brine if possible, and
ug the vent tight If the barrel does