36 PRESERVATION OF FOOD. 



forms and remains the kraut will spoil. Remove scum, wash cloth 

 cover and weights, pour off old brine, and add new. To avoid this 

 extra trouble it is wise to can kraut as soon as bubbles cease to rise 

 and fermentation is complete. To can, .fill jars, adjust rubbers, and 

 seal. Sterilize 120 minutes in hot-water pack or 60 minutes in 

 steam-pressure outfit at 5 to 10 Ib. pressure. 



SALTING WITHOUT FERMENTATION. 



Cabbage, string beans, and greens are preserved with salt. The 

 amount of salt used will be one-quarter of the weight of the vege- 

 tables. Kegs or crocks make the best containers. Put a layer of 

 vegetables about an inch thick on the bottom of the container. 

 Cover this with salt. Continue making alternate layers of salt and 

 vegetables until the container is almost filled. The salt should be 

 evenly distributed, so that it will not be necessary to use more salt 

 than the quantity required in proportion to the vegetables used. 

 Cover the surface with a cloth and a board or a glazed plate. Press 

 a weight on these and set aside in a cold place. If sufficient liquor 

 to cover the vegetables has not been extracted by the next day, pour 

 in enough strong brine (i Ib. salt to 2 quarts water) to cover 

 surface around the cover. The top layer of vegetables should be 

 kept under the brine to prevent moulding. There will be some 

 bubbles at first. As soon as this stops set the container where it 

 will not be disturbed until ready for use. Seal by pouring very hot 

 paraffin on the surface. 



