The Brookings register. [volume] (Brookings, Brookings County, S.D.) 1903-1971, 1919-08-28
THE HOUSEHOLD
CANNING PICKLES, RELisHEs,

ETC.
The addition OF a few jars OF pickles
and relishcs will add variety tn your
store of canned goods. and will be
Just the touch needed to be added to
your menu next winter. Pickles may
be sweet, sour or spiced, or modiica-
lions to all. They are made from a
variety OF vegetables and fruits and
one is almost unlimited In the combi-
nations that may be used. One must
be careful in the making of pickles
that only crockery or porcelain-lined
vessels are used in which the pickles
are set to cure and also in which they
are cooked, as the acids are apt TO
combine with the metals in tin and
zinc pans, in forming Objectionable
and poisonous substances. Most veg
atables make better pickles IL soaked
over night In sailed water about one
cup of salt to one gallon of water.
This soaking In salt water extracts
much of the juice in the vegetables
and tends to make the product firmer.
Many vegetables may simply be brined
during the hot summer and then made
up into pickles later as needed.
Sauer Kraut-Use 3 pounds OF salt
to 100 pounds Of shredded cabbage or
Q quarts OF salt to 20 gallons of cab
bage. Line bottom and sides of wood
en- key with cabbage or grape leaves.
Put in about four inches layer OF cab
bage, then sprinkle Owe with a thin
layer of salt (about 8 or 4 pounds).
Add another layer of cabbage, then
salt, etc. Cover with large leaves.
cover with clean cloth and weight
down. In q few days time the brine
will form. Cabbage and salt may be
added from day to day until keg is
full. Be sure that the cabbage is
entirely under the brine, but in using
weight do not use sandstone or lime
stone weights. al the acids produced
in the brine will dissolve these stones
and produce substances harmful to the
brine. Keep keg in a dry cool place
and remove scum as 1t forms. The
cabbage will cure in from three to
four weeks when it Is ready for use
and may be canned. Pack In glass
jars and sterilize IN boiler for thirty
minutes.
Dixie Relish quart chopped cab
bage, / pint chopped white onion. 4
pint chopped sweet red peppers. !
pint chopped sweet green peppers,
4 tablespoons mustard seed, 2 table.
spoons celery seed tcrushedtt, hh-eup
sugar, / quart vinegar. 5 tablespoons
salt. Soak the pepper in brine q cup
salt to / gallon of water) for two
hours. Freshen in clear cold water.
Drain well. Remove seeds and coarse
white sections. Chop separately, and
measure the chopped cabbage, pep
pers and onions before mixing. Add
spices, sugar and vinegar. Let stand
over night covered In a crock or on
ameled vessel. Pack in small steril-
lied Jars. When ready to pack. drain
the vinegar of tho relish in order that
the jar may be well packed. Pack
the relish in the jars. pressing 1t care
fully: then pour over 1t vinegar which
was drained of. Paddle the jar thor
oughly to get every bubble out and
allow the vinegar to completely cover
relish. Adjust caps, sterilize in FASH
bciier for ten minutes and set Jars
ssfde to cool.
Tomato Catsup-Wash n pack Of
Sed ripe tomatoes, discard all green or
yellow parts as these tend to make
no caxSpD muddy roiored, Cook until
l<hp6opxh}y done and run through q
<tralner 10 remove skins and seeds.
A46 >Ieht jeyeI teaepoons Of salt and
<<keezz<>es<sH >s=poon OF cayenne
pepper: Drfse 70 : rapid boil. add