The Brattleboro daily reformer. (Brattleboro, Vt.) 1913-1955, 1918-05-29
PRESERVE GREENS
FOR WINTER USE
Suggestions for Sailing and Canning by
Miss Swift Green Vegetables
Important Sources of Iron.


Miss Lucy G. Swift, home demon
stration agent for Windham county.
submits the following suggestions for
the preservation of greens for winter
use:
Greens.-Now is the time to be plan
| ming on the supply of green's for winter
use. Take them while young and ten
der, not waiting until they are too old.
Green vegetables are probably the most
| important sources of iron, which is
necessary in our food. Besides the cul-
| tivated varieties such as spinach, beet
tops, swiss chard, ETC.. there are the
lwild varieties with which we are now
familiar, the dandelion and marsh mari
gold (cowslips) being the most COM
mon. Use them freely, once or twice
a week, throughout the year. The
directions given below may prove help
full for camping or sailing green's.
To can greens.-Can greens the day
they are picked. Wash clean, sort thor
oughly, allowing no foreign weed leaves
or other vegetable matter to remain
rid the green's of all sand, dirt, dry
and decayed or diseased leaves, place
them in crate or cheesecloth and
blanch in live steam either in an i'm
lprovised homemade steamer OF regular
commercial steamer, for Is minutes.
Remove the greens and plunge quickly
into cold water, place on the table and
cut into convenient lengths. pack tight
in hot jars or tin cans, add hot water
to fill the container and season to taste
The product viii be slightly improved
if a few strips of boiled bacon or
Clipped beef are added. A little olive
oil also improves the flavor If using
glass jars, place rubbers and tops in
, position; partially seal. If using tin
cans. cap and tip completely. Sterilize
for the length of time given below fol
. the particular type of outfit used.
Minutes
/ Water bath, homemade or
III commercial 100
) pounds steam pressure 60
Water seal, PA degrees 90
| 10 pounds steam pressure 40
! Remove from Gamer, tighten covers
of jars. invert to cool and test the joints
Wrap in paper to prevent bleaching
| and store.
To salt greens-Wash the green's
I drain off the water, and then weigl
| them. For each 100 pounds of greens
weigh out % pounds of salt. 70
smaller quantities use the same proper
ton of salt (onefourth of the weigh
of the greens). Spread q layer of TIL
greens about one inch deep on the bot
tom of clean key. tub or crock an'
{ sprinkle heavily with salt. Try to dis
tribute the salt evenly among the diff
y ferent layers packed so that the guam
tity weighed out will be just enough t
] pack the green's. Continue addin
LAYERS of green's and salt until the con
tainer is nearly full and then cove
: with a clean clot&ubasEa sssss Eata4ha
:, The key or other container should the
be set aside in a cool place. If TIL
: salt and pressure of the weight hav
not extracted sufficient brine to covel
q after "a hours, prepare a strong brin
by dissolving one mound of salt in tw
:. quarts of water and pour enough of thi
A over the green's to come UP to the roun
wooden cover. There will be a sma
amount of bubbling at the start, bu
this will not continue long. As 500
. as the bubbling stops the surface O
the LIQUID should be protected from tn
q possibility of a scum forming on til
d top. The best way is to use very he
melted paraffin pouring it over the to
to form layer and air tight seal.