Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1918-06-13
PRESERVING
DANDELIONS AND
OTHER GREENS

vi HEh OILElNO
The following has been issued by
the University of Maine. College of
Agriculture, Extension Service:
Preservation Of Dandelions with Salt
Gather the young dandelion plants
as they are more tender and have
better favor than the older plants.
Those grown in shady places are less
bitter than those exposed to bright
sunlight Clean the greens thorough
~ by rubbing them between the
hands in a deep pan of cold water.
Put them through several waters 10
make sure they are thoroughly clean,
then drain them.
Have q clean stone crock ready and
pack into it alternate layers of greens
and salt. For each two-inch layer Of
greens use a thin sprinkling of salt.
Use a cup and a half of salt to a 10
quart crock. Have a layer of salt
on the top. Cover with a double
thickness of cheese cloth. Put an in
verted plate on next and weight it
down with a clean, heavy stone.
Store in cool place. If the salt and
pressure of the weight have not eX
greens in "a hours. prepare a brine
made by disSolving IL cup of salt
in l quart of water and pour enough
of this over the green's to come Ip
to the inverted plate. The top layer
should be kept under the brine. There
will be some bubbling at first but as
soon as this stops it is we'll to pour
melted paraffin around the edge q
the plate to form a seal,
When the greens are to be used n
the fall or winter, the desired guam
tity should be lifted from the brine
rinsed well, and then allowed to soak
in cold water for several hours. The
green's should then be cooked and
served as when fresh.
Young string beans. spinach swiss
chard. or other green's man be sue
cessfully preserved in this way for
winter use.
Canning Greens
ilck over and thoroughly wash the
greens, then steam them until they
are thoroughly wilted. (This gen
orally takes 20 minutes but if a
larger quantity of green's is steamed
at one time it may take longer Tor
, the steam to permeate to the center
of the mass.) The green's may be
easily handled if they are put in a
cheese cloth bag. (blanching bag)
similar to a pillow case. After
steaming, the green's should be given
cold dip or plunged into cold water.
DO not allow the green's to remain
standing in the water. The greens
should then be squeezed in the bag
to remove the excess water; rolled
out of the bag and cut up with a
sharp knife. They should be packed,
Immediately, into clean glass jars.
with rubbers in position. One half
teaspoon of salt should be added to
TALLY sealed.
The greens must be processed or
cooked in boiling water for one and
one half G12D hours to insure The
killing of all bacteria so that the pro-
duct may keep. The processing ket-
tie or receptacle for canning should
be sufficiently deep so that the water
may be at least one inch over the
tops Of the jars and the jars must
rest on a false bottom or rack in or
der that the bottoms of the jars may
not be overheated by coming in direct
contact with the bottom of the kettle
The kettle should have a close fitting
cover. If a straight sided pail or
kettle is used for the Gamer it may
be we'll to have it only about one
third G-3) full of hot water when
the jars are put into it and then 10
add boiling water to the required
amount. taking care not to pour the
boiling water directly onto the Jars
1t is essential that the water in the
processing kettle be raised to the
boiling point as soon as possible and
that it be kept there for one and one
half G1a( hours. If a considera BILE
length of time is allowed to elapse
after the green's are cold dipped, be
fore they are brought to the boiling
point in the Gamer, they may de-
velop a fiat sour taste. SO it is essen
tial to see that they reach the boiling
point as soon as possible after pack
ing them in the jars.
The jars should be removed from
the Gamer and completely sealed at
the end of the processing period
When cold, they should be stored in
a dark place to prevent fading. The
cold dip is a great help in retaining a
good color in the greens.
1t takes practically peck Of greens
to fill a quart jar.
The Emergency Home Demonstra-