Oxford Democrat., 1918-06-04
Preserving Dandellons and Other
Greens.
PRESERVATION WITH SALT.

l FERMENTATION WITH SAAIs
Gather the young dandelion plants -
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 green's thoroughly By rubbing
them between tha hands In deep pan
of cold water. Put them through sev-
eral waters to make sure they are thor
ouehly clean, then drain them.
Have d clean STONE crock ready and
pack into It alternate layers Of green's
and salt. For each two.inch layer Of
greens use. thin sprinkling Of salt.
Use q cup and half of salt TO ten
quart crock. Have layer of salt on tho
top. Cover with double thickness OF
cheese cloth. Put an inverted plate on
next and weight 1t down with clean,
heavy stone. Store in cool place. II
the salt and pressure Of the weight
have not extracted sufficient brine to
! cover the green's In "a hours, prepare
brine made by dissolving IL cup of salt
In quart of water and pour enough Of
this over the greene to come up to the
inverted plate. The top layer should be
kept under the brine. There will be
\
this stops 1t is we'll to pour melted paraf-
FIN around the edge of the plate to form
. seal.
When the green's are to be used in the
fall or winter, the desired quantity
should be lifted from the brine, rinsed
we'll, and then allowed to soak In cold
water for several hours. The greens
should then be cooked and served, -
when fresh.
Young string beans, spinach, swiss
chard, or other greens may be success
fully preserved In this way for winter
use.
CANNING GREENS.
Pick over and thoroughly wash the
greens, then steam them until they are
thoroughly wilted. (This generally
takes 20 minutes but if larger quantity
of greens il steamed at one time 1t may
take longer for the steam to psrmeate 10
the center of the mass The greens
may be easily handled If they are put in
q cheese cloth bag, (blaDchiDg baR) sim
liar to q pillow case. After stesmiDg,
the green's should be given cold dip or
plunged into cold water. Do not allow
the greens to remain standing In the
water. The green's should then be
squeezed in the bag to remove the excess
water; rolled ont of the bsg and cut up
with q sharp knife. This should be
packed, Immediately, into clean glass
jars, with rubbers in position. One-half
teaspoon of salt should be added to each
pint of greens and the jars partially
sealed.
The greens must be processed or
cooked in boiling water for one and one
half Il 1-2) hours to insure the killing OF
all bacteria 30 that the product may
keep. The processing kettle or recep-
tac!e for canning should be sufficiently
deep 90 that the water may be at least
Ioue inch over tho tops of the jars and
1.-The Jars must rest on false bottom or
rack in order that the bottom of the jars
may not be overheated by coming In
Idirect contact with the bottom of the
kettle. The kettle should have q close
lfitting cover. II q strsight-sided pail or
kettle is used for the Gamer 1t may be
we'll to have 1t only about 0ne-third (1S)
full of hot water when the jars are put
into it and then to add boiling water to
the required amount, taking care not to
pour boiling water on to the jars. It Ia
essential that the water In the processing
kettle be raised to the boiling point az
soon % possible and that 1t be kept there
for one and one-half Il 10y hours. II Q
considerable length of time Is allowed
to elapse after the greens are cold
dipped, before they are brought to the
boiling point in the Gamer, they may
develop fat, sour taste, so 1t is essen.
tial to see that they reach the boiling
point as soon az possible after packing
them In the jare.
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 dark place tC
prevent fading. The cold dip is gres'
help in retaining good color in th'
green's.
It takes practically peck of green's tc
Hll quart jar.
This summer, the Emergency Hom'
Demonstration Agents of the various
districts of the state will hold canninI
: demonstration in towns where the worl
Iis desired. II you wish demonstration
for your town you may secure one b!
writing your district agent or the Hom'
Economics Extension Division Of th'
College of Agriculture, Orono, Maine.