Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1918-09-06
SALT DOWN TOMATOES
THAT YOU CAN'T CAN
Corn in Husk Can Be Put
Away in Brine, Too-Easy
Process Given Here

Salt down the vegetables which YOU
cannot can or dry The big jars OF
crooks can be showed away into con-
Nenient place in the cellar. All methods
OF putting up vegetables should be
employed. according the United states
food administration of the national war
garden commission.
Green Tomatoes
Choose well developed green tomatoes.
wash them, pack them in a container,
cover them with a 10 per cent brine
'about one and three-quarter ounces salt
to one gallon of water), place layer
or chard leaves on the top, and weight
the tomatoes down under the brine
Green tomatoes similarly prepared and
packed in salt and vinegar solution the
same as that used for peppers are good
for salads and relishes.
Ripe Tomatoes
Select medium-sized ripe tomatoes
free from cracks or bruises. Pack them
similarly and In the same kind of solu-
tons as recommended for green toma-
toes.
Corn In the Husks
Select well-filled ears of sweet corn,
and remove the loose outer husks and
silks. Pack the ears between alternate
layers of salt Zone pound TO seven
pounds of corn) in a crock. and cover
and weigh them securely. Several days
after packing them add enough 10 per
cent brine (about one and hrec-quar-
ter ounces salt to one gallon Of water).
to fill the jar completely. Corn cut from
the cob may be packed in 10 per cent
brine. but since dried corn is better
in flavor and requires but little more
tf,l,. LET g,,s. tHA 1rh c
not recommended except as an expert
ment.
Sealing Of Sailed Vegetables
Cottonseed oil or melted paraftn
poured over the surface of the brine 10
form a layer sufficiently thick to make
a seal will prevent the growth of
molds and aid in checking rapid evapor-
alton of the liquid. The surface of the
brine should not be covered however.
until all bubbling has ceased, which
may be a week after the vegetables are
packed The container should be stored
in a cool place and examined once or
twice a week for several weeks.
Directions for Using Salted Vegetables
Salted vegetables should in general
be we'll rinsed in cold water, then re-
moved from the brine and then soaked
IN three or four times their measure
of cold water to draw out the excess
salt. The time necessary for soaking
varies with the kind of vegetable. III
the water is changed occasionally less
time will be required for soaking They
should then be drained, rinsed well. put
on to cook in cold water. and brought
slowly to the boiling point, after which
they should be cooked until they are
tender the time required being practi-
cally the same as for fresh vegetables.
Sailed Ripe Tomatoes
When removed from either the brine
or the salt -and-vinegar solution, ripe
tomatoes should be firm, of good color
and palatable.
Ripe tomatoes preserved in the salt
solution generally require soaking for
two hours previous to being used. After
this soaking the skins slip off easily,
and the tomatoes can be used as the
fresh. For soups or scalloped or casser-
ole dishes. soaking for one hour is usu-
ally sufficient, for the excess salt sea-
sons the other Ingredients.
Ripe tomatoes preserved IN the salt
and-vinegar solution require soaking
only about thirty minutes. When used
in combination with fresh vegetables
they need not be soaked at all. The
skins slip off easily and the flesh is
firm. The color and the favor of the
tomatoes are practically no different
from those of fresh tomatoes. Slices
Of the tomatoes may be served on let
tuce with sliced Cucumbers.