El Paso herald. (El Paso, Tex.) 1901-1931, 1917-10-20
Help The Nation Win The The War By
Storing Vegetables, Plea Of U. S. Rene Ba'h'
ALI
Vegetables Sailing Methods Easy Good


~ TaSHINGTON. r. O.. Oct 90
M Would you supply yourself
with all kinds OF vegetables
/ for winter use. buying them at the
! season when they are cheapest and
thus making yourself independent Of
market prices2
one way 10 do it is by storing the
vegetabIes-an art that has a good
deal OF know how" about 1t. Another
way IS TO preserve them By sailing
ana fermentation.
Either method is useful for food
conservs tion, because It makes prac-
ticable the utilization Of surplus crops
that would otherwise be thrown
away. The government office OF home
economics has been studying the
problem. and it offers the American
house wife some useful suggestions.
We have forgotten lot Of what
our srandmothers knew about pre-
serving vegetables by sailing and
brining Some housekeepers today
know how to prepare by such means
sauerkraut and salt cucumber pickles.
but they fail to realize that many
other Vcgeta hles lend themselves TO
the same sort OF treatment. furnish
ing products that are both whole
some and appetizinE-
With a given amount Of labor.
great deal more material can be pre-
served by these methods than by
canning And another advantage they
have is that they make use Of con-
tainers which for canning would be
unavailable-for example. old kegs
lard and butter tubs. Wide-mouthed
HfsH~1na a#nwnrrHarrn -nsrrlan--
Theory in Brief.
When vegeta bles are packed dry
with salt Gas in the making Of sauer-
krautl, or are covered with a brine Of
salt and water. the sugars in them are
extracted and undergo fermentation
There you have the whole theory in
a nutshell
To begin with. the housewife must
have number OF stone crooks or
jars holding from one TO five gallons
each. or she may use clean wooden
kegs Of five TO ten gallons capacity.
New kegs are preferable, but old
ones. such as beer or elder kegs are
all right, II well washed and steamed.
For home use small receptacles are
better. because their contents viii be
used VI more quickly. and there viii
be less chance OF molding after they
are opened
Things Needed.
The other things requisite are
% Fine salt mot table salt). which
may be purchased in bulk at two
cents a pound
(2) clean white cheesecloth (orl
to cover the material after
IL is packed in the container-
90 Round piece OF board an inch
or so thick. 10 fit into the key or tub, I
on top OF the cloth For small con
taiuers heavy plates OF suitable size
may be used.
az Paraffin. TO be melted and |
poured over the material in the con- I
tainers after fermentation has ceased .
t(5l Clean bricks cor stones % I
hold down the contents OF the keE
DIT crock
The aDrv SaItinEv Process.
The dry sailing" process consists I
In packing the material with 2 small I
quantity OF salt No water IS added. /
for the salt extracts the water from {
the vegetables and from the brine
Wash and drain the vegetables. and j
Tor each 100 pounds weigh out three I
POUNDS N salt: for smaller quantities .
he same proportion Put the ma
.erial into the container in series OF I
AYERS. each with a sprinkling OF salt q
When three-quarers full spread the /
-heesecloth over the top layer. tuck
nE IL down at the sides Upon the ]
cloth place a round piece Of board I
for plaIe1, and on the latter put a i
,lean stone or one or two bricks
Allow the crock or key, thus pre-
cared TO stand In a moderately warm
room. TO fermeut- The salt and pres
sure OF the weight viii soon extract
he water from the vegetables. form
uE a brine that covers the Wnols
mass The stone and board serve 70
keep the vegetables beneath the sur
.ace OF the LIQUID When bubbing
stops. the fermentation is complete
Then place the receptacle In a cell