| Show preservation of vegetables by salting saling 1 I adry DRY SALT IlIn material terIA all greens string cort beans corn on the cob and cauliflower X equipment wooden kegs or stone cro cros 49 fine salt one yard of c aka ail i wc api dpi plate or a board boar a a ight and a d pair or of scales g Aino it one pound salt to fo four ur po t Is of mate material aal method ileth 1 selection lof materials vegetables when they 64 are ig tender and not overgrown use it a clean utensil ia to gath gatherl gat herg them anit in it is best to tl gath el t hein early in the morning and n ng when the sun is shining M on them 1 2 brading of materials cull out th inferior material and sort the y gwng ing from the old this work jaust list be carefully done in order 0 0 get tile the best results 3 3 arc paring 0 materials all veeta ve 0 eta P es must be I 1 thoroughly roughly bo W wash 18 axin in several waters remove ends ad a d strings from beans with I 1 poin s ip off all the husks except ellou 1 to cover the surface of the corn j 4 rath B aligning aliening dip the material in boiling water or steam for two to minutes Ai 1 ctr 5 cald 1 dip dip in coldwater kac min fites to set pulp 6 prep scald alijo th te to prevent v en t 11 growth of mold t 7 ng va taek alc k mat materials e aiala and salt in jat in layers finishing with a layer laker 0 ol 01 salt cover with scalded cloth nd tuck in well around the edges cover with plate and wei glit t Us after 24 hours elou enough 0 1 1 brine has got ot formed to cover all the vegetables add more brine 0 ot one p pound salt to two quarts 0 of f water stifle in a cool place vegetables lose their bright color when ut commil but regain doted it when soaked up again when ready to ui c soak vegetables in several wati wat rs s long enough to soak out most of the he salt and then cook 1 I 1 as asual always wa Ys be careful to replace c P oth th I 1 plate and weight on remaina nir vegetables green tomatoes cauliflower string bean ii 10 an n the cob pers per brusse sp sprouts and pears and to be 8 spiced pice d an and 1 I sweetened I 1 ter I 1 solution i twenty per cent or two pounds salt to one gallon of water f I 1 method follow direction as t for dry salting allowing one half as much bri arilie ae AS there i s spate spade in the container cont ainar |
