The Glasgow courier. [volume] (Glasgow, Mont.) 1913-current, 1943-08-05
Kitchen
Conservation
Hints on Preserving Foods,
Fruits and Vegetables
BY MRS. FLORENCE p. ELLIOTT
Home Demonstration Aren't

j. j.. VOgel, farm machinery re-
pair man, will be in the Great Falls
area until Oct. l. He will test pres
sure cooker gauges if they are
mailed to him there, general de-
livery. He charges fifty cents fof
testing services, which includes min
or adjustments if necessary. If the
gauge is in bad condition, requir-
ing considerable time, he might
charge more. He has equipment for
more accurate testing than is avail
abe at the county agents office.
Be sure your name and address is
attached to the gauge. Do not send
them after Oct. 1.
Long before the discovery of
modern canning housewives were
saving their garden vegetables by
brining them. Today, because of the
shortage of pressure cookers and
other canning supplies, brining is
coming back as a wartime method
Of preserving, especially of non-acid
vegetables, when you have no pres
sure cooker.
Brining calls for no special
equipment or scarce materials. Some
25 vegetables are suitable for pre-
serving this way. Brined vegetables
have a slightly salt, slightly sour
flavor, as if seasoned with salt and
or vinegar Most brined
vegetables need cooking before SER
wing, but some, like brined green
tomatoes and dill pickles, you serve
cold as a relish.
Food chemists of the depart-
ment of agriculture have made
improvements on the old meth
DDS used by our grandmothers,
so that brined vegetables today
taste better and have more vi
tamin value.
The new method calls for consid-
'rably less salt and little or no
oaking before cooking or serving.
Iou keep them in open crooks only
Ong enough for the picking o.
ermenting process to take place.
bout two weeks, then pack them in
lass jars, process in hot water and
cal them like canned vegetables.
he same bacteria that sours milk
cts on the salty liquid around the
egetables, turning it acid, and the
cid helps preserve the vegetables
I'd gives it the characteristic
ickled taste.
Corn and lima beans need
heavy salt to keep them, but
other garden vegetables, snap
beans, greens of all kinds, green
tomatoes, carrots. beets, cauli-
flower, you can preserve with
the light salt brine, as the !
chemists call it. Here are the ,
steps:
First, wash and scald the contain
;, a large crock, large glass jar,
OGDEN tub or key. 1t must be '
Ioroughly clean. a
Second, make the brine mixture, I
ing half-poupd salt and half-pint !
to each gallon of water. =
AXE enough to half fill the con-
Now prepare the vegetables just
you would for the table or for s
For instance, snap beans .
,uld have ends removed and be
oxen in pieces.
Scald five minutes in boiling wa o
or cook in steamer five min o
rs and drain. Cool and pack in +
e container up to two inches be-
the top. Take a clean piece of
eseecloth and cover the blaDched a,
yetables in the container, tucking d.
: edges down inside the contain =
Over the cheesecloth lay a plate Vi
. weight it with a clean stone
put as heavy as a brick. a
LAST of all, pour On the brine.
ur it over the vegetables until
comes up to the plate.
Seep the container of vegetables
/ brine at a temperature between
and rs degrees. Very shortly fer
NATION will start. Watch for a
lite scum that forms on the sur
When the scum forms, take -,
the weight and the plate. then -
off the cheesecloth so that you q,
off the scum with 1t. Wash the ~
h thoroughly, also the plate and ~.
and put them back over the ~
etables as they were. If scum de- ~,
,ps fast, remove 1t every second M
In about two weeks fermen- -,
should be over, you can cook '
use the vegetables then, or put -
m up in glass jars for use next %,
ter.
To can, repack in pint or -.
uart jars, filling to one-haf p,
Ich of the top with brine. Par- ",
aIly seal the tons. Process in ~.
,iling water bath, pints 25 ~.
inutes, quarts 20 minute Seal ~,
and store Like canned veg Va.
ables. <
as