Tulsa daily world. [volume] (Tulsa, Indian Territory [Okla.]) 1905-1919, 1917-06-17
FOODS PRESERVED
BY FERMENTATION
Department of Agriculture
Tells of Method Much Used
in Other Countries.
VEGETABLES NOT COOKED
Put Down Raw in Salt Water
and Carefully Sealed From
Air by Paraffin.

WASHINGTON, June 16.-The fer
mentation method widely used abroad
in preserving string beans. beets. cab
baSe cuCumbers and other succulent
garden crops is described in notice
just issued by the United states de-
partment of agriculture.
Sauerkraut and pickles put up in
this way are fairly well known in this
country, but comparatively few per-
sons have thot of trying 1t as house
hold measure for preserving these and
other vegetables. Those who like acid
foods and who have too few canning
containers to hold their surplus prod
ucts may find this method useful. The
following description of this method or
fermenting vegetables is prepared by
,ne of the psychologists in the bu
jeau of chemistry who has been eX-
permenting with this process.
Not Cooked.
The vegetables are not cooked, but
are put down in a salt brine in any
nonmetal tight container and
are sealed up with paraffin and are
otherwise made alright. Under tins
treatment Tactic acid will develop and
this acid, the value of which as food
has been recognized, acts as pre-
seryative Whether Americans will
develop a taste for such fermented
foods highly priced in Europe is open
to question, but the investigator be-
lieves that many will find the process
well worth trying.
To Preserve Cucumbers.
Wash the fruit If necessary and
pack into a clean, water-tight keg or
crock. on the bottom of the barrel
place layer of dill weed and a hand
a IL, a latr
of dill and another handful of spice
when the barrel is half full and when
full add 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 a layer of COW
ering material-beet tops or grape
leaves-abOut an inch thick. If any
spoilage should occur in the surface,
this layer will protect the vegetables
beneath. Press down with clean
board weighted with bricks or stone.
DO not use limestone or sandstone.
Make "A brine by adding one pound
of salt to ten quarts of water. To
each ten quarts of brine so made add
two-thirds of quart of vinegar. The
vinegar is used primarily to keep down
the growth of injurious bacteria until
the Tactic acid ferment starts, but 1t
also adds to the flavor. Add suffi
cient brine to cover the material and
allow to stand "a hours. Then make
alright, as described below The time
necessary for complete fermentation TO
occur depends upon the temperature.
In warm place only five days to a
week may be necessary; in cool cell
lar three to four weeks.
Bccts and String Beans.
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 brning.
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 vegeta bles, the addition of spice
when they are put up is not necessary.
Proceed 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 heavy folded membrane. This
scum is a growth of yeastlike organ
isms which feed upon the acid formed
By fermentation. If allowed to grow
undisturbed it will eventually destroy
all the acid and the fermented ma
terial will spoil. To prevent this scum
from foaming 1t 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 paraffn. If the paraffin IL
sufficiently hot to make the brine boil
when poured upon it, the paraffn will
form "A smooth, even layer before
hardening. Upon solidifying, it effects
an alright seal Oils. such as cot
tonseed oil or the tasteless liquid Pc
troleum. may also be used for this
purpose AS a measure Of safety with
crooks, 1t is advisable to cover the top
with cloth soaked In melted paraffin.
Put the cover in place before the
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