The Brookings register. [volume] (Brookings, Brookings County, S.D.) 1903-1971, 1917-07-19
TO PRESERVE VEGETABLES

beans, beets, cabbage, cucumbers, and
other s|ucculent garden crops. is de
scrlbed in a notice just issued by the
United States Department of Agricul-
ture.
S%aurkraut 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 a house
hold measure for preserving these and
other vegetables. Those whoIove acid
foods and who have too few canning
containers to hold their surplus pro-
duets may find this method useful.
The following description of the meth.
cd of fermentins vegetables has been
prepared by n of the psychologists
in the Bureau Of Chemistry, who has
been experimenting with this process.
The vegetables are not cooked, but
are put down in a salt brine in any
nonmetal watertight container and are
sealed up with paraffin and are other
wise made alright. Under this treat
ment Tactic acid will develop and this
acid, the value OF which as food has
been recognized, acts a sa preserva-
tive. Whether Americans will de-
yelOp a taste for such fermented foods,
highly priced in Europe, is open to
question, but the investigator believes
that many will find the process we'll
worth trying.
TO Preserve Cucumbers.-Wash the
fruit if necessary and pack into a
clean, water-tisht barrel, keg or crock.
ON the bottom of the barrel place a
layer of dill and a handful of mixed
spice. Add another layer of dill and
another handful of spice when the
barrel is half full, and when almost
full add a third layer, If a 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 a few
inches of the top, add a layer of GOV
cring material-beet tops or grape
ltayeS-about an inch thick. If any
-poilage should occur on the surface,
this layer will protect the vegetables
beneath. Press down with a clean
hoard weighted with bricks or stone.
10 not use limestone or sandstone.
Make a brine by adding l pound
Of salt to 10 quarts of water. To each
10 quarts of brine so made add two
thirds of a quart of vinegar. The vine
the growth of injurious bacteria until
the lactic-acid ferment starts, but it
also adds to the flavor. Add sufficient
brine to cover the material and allow
to stand "a hours. Then make air
tight, as described below. The time
necessary for complete fermentation
tc occur depends upon the temper
AZURE. In a warm place only Ave days
to a week may be necessary: in a cool
cellar three to four weeks.
Beets and String Beans.-The string
should be removed from string beans
before they are put up. Beets, of
course, require careful washing to re-
move all dirt before brining. If it 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 is not necessary. Pro
coed as with cucumbers.
Make the Containers Alright
There always will be more or less
bubbling and foaming of the brine
during the first stages of fermentation.
After this ceases a thin film will ap-
pear which will spread rapidly over
the whole surface and develop quickly
into a heavy. folded membrance. This
scum is a growth of yeast-like organ
isms which feed upon the acid formed
by fermentation. If allowed to grow
unQlSIuTDoQ II VIII eNeHludIIy ueotloy
all the acid and the fermented ma
terial will spoil. 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, "a hours after
The vegetables have been packed.
Perhaps the best method is to cover
the surface-over the board and
around the weight-with very hot.
melted paraffin. If the parafin is suf-
fciently hot to make the brine boil
When poured upon it. the parafin will
form a smooth, even layer before
hardening. Upon solidifying. it eff
fects an alright seal. Oils, such as
cottonseed oil or the tasteless liquid
petroleum, may also be used for this
purpose. AS a measure of safety with
crooks, it is advisable to cover the
top with a cloth soaked in melted par