The Republican journal., 1918-05-30
Preserving Greens.
Pr. ,ervation with Salt.

...--se Young dandelion plants as
uore tender and have better
-r4u the older plants. Those
., n shady places are less bitter than
/ ..,a,,ed to bright sunlight. Clean
-..as thoroughly by rubbing them
.r.sr .e hands in deep pan of cold
q.t hem through several waters
...s sire they are thoroughly clean,
he aathem.
4 IT,. sIean stone crock ready and
~a alternate layers of green's
Il .r For each two-inch layer of
... .,s. him sprinkling of salt. Use
Il and half of salt to ten-quart
Have a layer of salt on the top.
g double thickness of cheese
f. pl 5n inverted plate on next
..4.r-5i- down with a clean, heavy
s.-e N cool place. If the salt
|, .,--4., .,e Of the weight have not eX-
...s ,4flcient brine to cover the
maj u hours, prepare brine made
|, rt,.o-ug oue-half cup of salt in one
r,- t,l,cf and pour enough of this
-lf Greens to come up to the in
,.. rate The top layer should be
-...5.- +ta brine. There will be some
,7 u-st but as soon as this stops
,.-. r. pour melted paraffin around
-.== the plate to form seal
H.. the Greens are to be used in the
blr winter, the desired quantity should
Il FED f-am the brine, rinsed well, and
|,.ms. W. soak in cold water for several
|tmr The green's should then be cooked
n- ed as when fresh.
mag string beans, spinach, swiss
ar 1r other green's may be successfully
ysrssj ID this way for winter use.
Canning Greens.
| h. u.er and thoroughly wash the
r hen steam them until they are
|ng7ly Wilted. This generally takes
aalres but if larger quantity OF
! fal, IS steamed at one time it may
| lie niger for the steam to permeate to
|Huner If the maSS.) The green's may
II easily handled if they are put in
|1e,scoh bag, tblanching bag similar
allow case. After steaming, the
r-> should be given cold dip or
F,4sei INTO cold water. Do not allow
green's TO remain standing in the
|T'a The greens should then be squeezed
-- bag To remove the excess water;
s lgl of the bag and cut up with a
! 4E knife They should be packed,
1nedlateIy, into clean glass jars, with
tlGFs in position. One-half teaspoon
sal. should be added to each pint of
Ftsls and the jars partially sealed.
Iae Greens must be procesSed or cook
boiling water for one and one-half
II hours to insure the killing of all
asEa so that the product may keep.
a- Tgresslng kettle or receptacle for
Gaming should be sufficiently deep so
| ' Zoe water may be at least one inch
r. he tops of the jars and the jars
lS resi- on a false bottom or rack in
Fl that the bottoms of the jars may
De oyerheated by coming in direct
Ra-' with the bottom of the kettle.
lux Kettle should have a close-fitting
'rf If straight-sided pail or kettle
sr- -or the Gamer it may be we'll to
|''eA only about one-third u-3) full of
water when the jars are put into it
iAen to add boiling water to the re-
1eo amount, taking care not to pour
0ollhg water directly onto the jars.
essential that the water in the pro-
%lg kettle be raised to the boiling
1 Is soon as possible and that it be
there for one and one-half Il 1-2)
A 1t a considerable length of time
'o"ed to elapse after the green's are
| tipped, before they are brought to
%Ahg point in the Gamer, they may
! ''ep Hat, sour taste, so it is essen
70 see that they reach the boiling
as soon as possible after packing
g in the Jars.
'at lars should be removed from the
fs qS' and completely sealed at the end
my, "s processing period. When cold, they
,'Ie be stored in dark place to pre-
!. sding. The cold dip is great help
aiming good color in the green's.
sAvs practically peck of greens to
quart Jar.
a@ summer, the Emergency Home
s0nSlration Agents of the various dis
Oh the State will hold canning
sp Cratlons in towns where the work
,~ted If you wish a demonstration
h touf town you may secure one by
mug Your district agent or the Home
romlcs Extension Division of the
Vst OF Agriculture OronO Maine.