Evening star., 1927-06-24

Certain fresh vegetables can De
very satisfactorily kept for Winter use
by sailing. fermenting or picking
them. These methods are not jn-
tended to take the place of canning or
drying, because they are suited to only
a few foods, but they can and should
ue more extensively used than they
are at present. One advantage they
possess is that they require no cans
~ glass jars, and no sugar or fuel.
The products are good in. themselves
end they make other things taste
good. The vegetables to be preserved
ny any of these methods should be
young, tender and sound. All of
them should be washed to remove sur
face dirt, and root vegetables
should be thoroughly scrubbed.
Fermentation and Sailing.
The use of brine in preparing vege-
tables for Winter use has much to
commend it to the housewife. 1t is a
good means of making sauerkraut
and other food products which supply
acid diet without requiring the con-
tainers used for canning. No cook
ing is required by this process. Salt
brine is the only requirement. The
product may be kept in any container
that is not made of metal and is
water-tight. The vital factor in pre-
serving the material is the Tactic acid
which develops in fermentation. This
acid has good food value. An impor.
tant feature is that vegetables thus
prepared may be served as they are
or they may be freshened by soaking
in clear water and then cooked like
fresh vegetables.
To Ferment Cucumbers and Other
Vegetables Wash the cucumbers if
necessary and then pack them into a
watertight receptacles, such as barrel.
keg or crock. which is perfectly
clean. Receptacles made of yellow or
pitch pine should not be used, as
they will give an unpleasant favor.
On the bottom of the receptacle
should be placed layer of dill weed
and small quantity of mixed
spices, varying with the size of the
receptacle. Another layer of dill
weed and spices should be laid when
the container Is half full, and another
near the top when the container is
nearly filled. The contents should be
covered with an inch layer of beet
tops or grape leaves to protect them
from spelling that may occur in the
surface during the process of fermen-
tats,n. Place a board cover on the
con. ents and press it down with
the use of sandstone or limestone.
For the brine use one pound of salt
to each 10 quarts of water. and to this
add two.thirds of quart of vinegar.
Pour into the receptacle enough brine
TO cover the contents. After allowing
this mixture to stand for "a hours, make
the receptacle air-tight. One Of the most
effective means of doing this is to cover
the surface with very hot melted par
affin, making a layer over the cover
and around the weight. If crock is
used. cover the top with a cloth soak
ed in paraffin, putting the cover in
place before the paraffin hardens. An
other method for use with barrels or
kegs is to pack the container as full
as possible, place the board cover and
weights as above described and allow
the contents to stand for "a hours be-
fore putting the head of the barrel or
keg in place. This allows the early
gases to escape. Remove the board
cover and weights and place the head
tightly in position. Bore an inch hole
in the head and fill the receptacl COM
pletely with brine. Let stand until
bubbling stops. adding more brine if
space develops. Then plug the vent
tightly.
Green tomatoes can be fermented ex.
actly like cucumbers are, and the dill
and spice added If you wish. Beets
should be thoroughly washed and
packed whole. If sliced. they will lose
color and flavor. Cut off the tips and
remove the strings from beans, and
cut about two inches long. or shred by
cutting them lengthwise several times.
Spices may be used with beets, but
these may be omitted If the beets are
to be freshened by soaking when they
are to be used. Peas should be shelled
and packed like string beans. using
small crooks or jars. Corn may be
packed on the cob or cut off, but corn
on the cob is likely to retain the salt
favor and acid flavor longer than
corn that has been cut off.
Sauerkraut and other vegetables pre-
served by sailing process: The outside
leaves and hard core of the cabbage
should be removed and the remainder
shredded very fine. Salt should be uni
formly distributed during the filling
process, as described below, at the
rate of one pound of salt to four gal
Ions of the shredded cabbage. Line the
keg or crock on the bottom and sides
with the large leaves of the cabbage,
put in a layer of shredded slaw three
inches deep, and sprinkle salt over it.
Fill up the keg or crock in this way,
keeping a lining of the large leaves
at the sides. Pound the mass down until
very compact, cover with leaves and
a wooden cover made to fit inside of
the keg, and then put heavy weight
on the cover. so that all the cabbage
will be under the brine all the time.