30 



HOME DRYING MANUAL 



crocks make satisfactory containers. Put a 

 layer of vegetables about an incfi thick on the 

 bottom of the container. Cover this with 

 salt. Continue making alternate layers of 

 vegetables and salt 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 glazed 

 plate. Place a weight on these and set aside 

 in a cool place. If sufficient liquor to cover 

 the vegetables has not been extracted by the 

 next day, pour in enough strong brine (1 

 pound of salt to 2 quarts of water) to cover 

 surface around the cover. The top layer of 

 vegetables should be kept under the brine to 

 prevent molding. There will be some bubbling 

 at first. As soon as this stops set the con- 

 tainer where it will not be disturbed until 

 ready for use. Seal by pouring very hot 

 paraffin on the surface. 



THE USE OF BRINE 



This method is used for cucumbers, string 

 beans, green tomatoes, beets, corn and peas, 

 as these vegetables do not contain enough 

 water for a good brine using only salt. Wash 

 and put in a crock or other container within 

 3 or 4 inches of the top. Pour over them a 

 brine made by adding to every 4 quarts of 

 water used ^4 pint of vinegar and J4 cup salt. 

 The amount of brine needed will be about }i 

 the volume of the material to be fermented. 

 When fermentation is complete the container 

 should be sealed as detailed for sour-crout. 



To Fennent Cucumbers 



Unless the cucumbers are from your own 

 garden wash them carefully to insure cleanli- 

 ness after indiscriminate handling. Pack 

 them in a keg, barrel or crock, leaving space 

 at the top for the cover. Cover them with a 

 brine made by adding to every 4 quarts of 

 water used yi pint of vinegar and 3,4 cup of 

 salt. The amount of brine needed will be 

 one-half of the volume of the material to be 

 fermented. Place a wooden cover or glazed 

 plate on top of the contents and press it down 

 by weighting it with a stone or other weight, 

 to keep the cucumbers under the brine. Fer- 

 mentation will require from 8 to 10 days in 



warm weather and from 2 to 4 weeks in cool 

 weather. It is complete when bubbles cease 

 to rise when the container is lightly tapped or 

 jarred. When this stage is reached remove 

 any scum which may have collected, pour hot 

 paraffin over the cover and around the weight 

 and store in a cool place. 



Green Tomatoes 



The process for green tomatoes is the same 

 as that for cucumbers. 



Beets and String Beans 

 Remove the strings from beans. Beets 

 should be washed thoroughly and packed 

 whole. Spices may be used, as with cucum- 

 bers, but these may be omitted if the vege- 

 tables are to be freshened by soaking, when 

 they are to be used. The method is the 

 same as with cucumbers. 



PREPARING FOR USE 



To prepare salted vegetables for use, soak 

 in 3 or 4 times their volume of cold water to 

 draw out excess salt. One or two changes of 

 water will shorten this process. They 

 should then be drained and rinsed well, put in 

 cold water, brought slowly to a boil, and 

 cooked until tender. They may then be pre- 

 pared and served as fresh products are pre- 

 pared and served. 



Fermented vegetables should be rinsed in 

 fresh water after removing from the container. 

 To retain the acid flavor do not soak in water 

 before cooking. 



If cooked without soaking, fermented 

 dandelions, spinach, kale and other greens 

 will have flavor similar to that of the greens 

 in their fresh state. 



Fermented corn should be soaked several 

 hours, with three or four changes of water. 

 During the cooking also there should be one 

 change of water. The corn may then be 

 used in chowder, pudding, omelet, fritters or 

 waffles. 



Salted string beans should be soaked to 

 remove the salt and then prepared and served 

 as fresh beans are prepared and served. 

 Fermented string beans may be cooked 

 without soaking and served as the fresh 

 beans are served. Young and tender string 

 beans may be eaten raw. 



PICKLING VEGETABLES 



Pickling is an important branch of home 

 preparedness for the winter months. Pickles 

 have little food value, but they give a flavor to 

 a meal which is liked by many. They should 

 not be given to children. 



In pickling, vegetables are usually soaked 

 overnight in a brine made of 1 cup of salt 

 and 1 quart of water. This brine removes the 



water of the vegetable and so prevents 

 weakening of the vinegar. In the morning 

 the brine is drained off. 



Alum should not be used to make the 

 vegetables crisp, as it is harmful to the human 

 body. A firm product is obtained if the 

 vegetables are not cooked too long or at too 

 high a temperature. 



