Show Freezing Fr Brining and Processes s Preserve a 1 Foods for Long Winter Months to Come Editors Editor not note This is h lh the th fourth of ofa a series seris of articles designed to lo help the housewife in storing scoring her Victory garden gerden products for the winter Brining is the last of the choices given when preserving foods for although some vitamins are lost lostIn lostin lostin in drying brined foods lose a considerable amount of water soluble vitamins during the brining brining brining brin brin- ing process and the rest are pretty pretty pretty pret pret- ty well washed out during the refreshing period But if your family likes foods that ha have ve been brined and you are sure of having having having hav hav- ing enough of the vitamin filled other foods for your family's use here are some helpful suggestions The natural or simple sugar governs the method used Dry salt method without fermentation fermentation fermentation tion is suitable f for r corn and t green beans only Vegetables must be blanched before brining Use two and one-half one pounds of salt to each 10 pounds of vege vege- tables The dry salt method with fermentation fermentation fermentation fer fer- is suitable for cabbages cabbages cabbages cab cab- bages t turnips u urn rn i p s lettuce and greens of all kinds Vegetables do not have to be blanched and you use one half pound of salt to each 10 pounds of vegetables Corn Com green beans and kosher dill pickles are brined with the wet salt method with light brine Vegetables must be blanched in steam and to each gallon of boiled dater dissolve one pound salt Wet salt method with heavy brine is suitable for corn green lima beans and peas If comand corn com cornand cornand and green beans are to be stored longer than two months this method is safer than the light- light brine Blanch vegetables in steam and to each gallon of water Water water wa wa- ter dissolve three pounds of salt Precautions Whenever fermentation is essential essential es es- es to the brining process as it is in all methods except except except ex ex- the dry salt without fermentation fermentation fermentation fer fer- skim of oft off carefully at frequent intervals during the 16 10 day period re required required required re- re to complete fermentation The test for completion of the fermentation is simple just give the jar or keg a kick and if no bubbles come to the top fermentation fermentation fermentation fermen fermen- tation is finished Then seal tightly before storing Freezing Freezing is perhaps the best method of preserving when considering considering considering con con- the vitamin qualities but is definitely limited due to lack lacle of facilities Preparation of foods consists of removing any coarse stems cutting cutting cutting cut cut- ting of off coarse basal ends or caps thoroughly washing and cleaning and then blanching Blanching preserves color and flavor and shrinks and softens vegetables so that they may be bemore bemore bemore more easily packed Either the boiling method or steaming may maybe maybe maybe be used Cool as quickly as possible possible pos pos- sible by dipping vegetables in ice water until they have reached room temperature Drain and seal In containers and freeze as quickly as possible The best containers are square or rectangular rectangular rectangular rec rec- tangular cardboard cartons with an inner lining of moisture and vapor proof mate mate- rial such as cellophane that c caa be sealed with a hot iron or b bany b bany Iff any other method prescribed d b by the manufacturer j Foods should be frozen at 10 degrees F. F or lower then k kept pt at about zero J Most fruits will retain a belie color and flavor if frozen with sugar applied either dry liy or as a syrup Apples and pears peari need four pounds of produce to toone toone one pound of sugar Peaches ar are sliced and frozen in syrup thatis that thatis I is six pounds of or sugar dissolved in four pints of water Raspberries Rasp RaP berries blackberries and dewberries dewberries dew dew- berries need syrup made with six and one-half one pounds sugar dissolved dis du dissolved solved in three and one half pints pints' of water Grapes need a 50 I solution I I II I 4 sYu U d dr r M f t ril r I A r l i c S j P v r ri 4 t g v L. L Mrs Myrtle Peterson places processed lettuce in the prescribed water proof carton for freezing Her vegetables will keep inde- inde f as long as they are frozen and this is h considered the be best best- method for retaining precious vitamins |