South Bend news-times. (South Bend, Ind.) 1913-1938, 1918-08-01


and brining has been prepared oy
Miss Juanita Mills county home
demonstration agent.
Sailing AND BRINING.
Sailing. the age old method OF
preserving Punishable vegetables for
winter use. has come into its own
once more: Relatively little use has
been made Of their practical method
OF preserving during the last gen
Grafton, owing 70 the development
OF canning i'm this country and the
fact that We can obtain fresh vege-
tables at almost any time OF the
year II We are willing 20 pay the
price But now our transportation
facilities are such that even though
we are willing 20 pay. il is rapidly
becoming impossible for us 20 de-
pend upon fresh vegetables i'm the
winter and from a patriotic stand
point we should not buy them even
though they are available for our
government has asked us to use
only those grown IN our own To-
cality so that every inch Of trans
portation space may be used In
carry feed, clothing and ammuni-
ton TO our soldiers and allies.
We are out TO win this war and
in 50 doing il is imperative that alb
solutelv no fruit OF vegetables or
any other food shall go TO waste
this summer and owing TO the pres
ent scarcity of tin and glass con-
tanners sailing OF vegetables should
be given trial in every home where
surplus garden crops are availa BILE.
There are three distinct advan-
takes nthis method Cd the process
il very simple, CD no expensive
equipment is needed and 60 de-
sirable fiavors may he added. You
can make use of containers which
could not be used for canning such
as lard and butter tubs. earthen-
ware crooks, stone jars, wooden
kegs. etc. BE sure. however that
they are thoroughly cleansed
Directions for Sailing.
l. Select well grown, sound
vegetables just before they are fully
matured.
70 Wash thoroughly.
g. Peel or trim IL necessary.
A. Pack carefully in container
while they are crisp and tender.
.. Cover top with layer OF
grape. horse-radish or swiss chard
leaves.
6. Add enough brine Of the re
quired percentage to completely
cover the vegetables
Z. Cover with an inverted plate
which fits inside the cOntainer.
s. Weight this with a clean stone
heavy enough 10 hold il down.
g. DO not allow molds 10 form al
top.
10. Keep vegetables covered with
brine continuously.
n. store i'm a cold place and eX-
anime once or twice a week.
4 ten percent brine is generally
used FOR sailing. using ten parts Of
water 10 one part Of salt that is one
and two thirds cups salt 70 one gol-
lon of water Briues weaker than
ten percent are likely TO allow fer
mentation as In the case OF kraut,
which. however. is considered de-
sirable I'm this instance because OF
the change in flavor that is pro-
duced
Some vegetables such as string
beans. cucumbers. kohl-rs,bi and
parsley require more salt and keep
better when packed in alternate
layers Of dry salt. using one part OF
salt 20 ten parts Of vegetables by
weight. with enough brine added
two days after they are packed 10
cover them completely. corn in
the husks should have the loose
outer husks and silks removed and
saltcd the same as above using one
pound Of salt 20 seven pounds OF
corn
still other vegetables such as
cauliaower. peppers. green tomatoes
and ripe tomatoes. have better
flavor when packed in ten Percent
brine when one-twentieth o. the
water has been replaced by vinegar
Cabout 81 cup vinegar TO I gallon
OF water.)
However. peppers and green and
ripe tomatoes have very delicious
flavor when packed in ten percent
brine.
To use salted vegetables, remove
from brine. rinse we'll and soak in
cold water I to 8 hours. Ripe to
matoes i'm salt and vinegar solution
require soaking only thirty minutes.
Miss Mills has also prepared
number of recipes in which vege-
tables which have been sailed or
preserved in brine. may be used 70
.....,-l =. -4r-n 80 70 n-nnr- n.IIl n nm D..