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Show BRINING TOMATOES IS EXCELLENT PLAN Fruit Can Be Utilized inSev. eral Different Ways. V (Fnpirtd br lh United Statu Dapartmaat . t Atrlcultura.) Tomatoes which develop late In the teason are often prevented by" frost (torn maturing. ' It Is not necessary, however, to lose them entirely at they can be utilized in a number of ways. Where a large crop must be handled aurrledly, It is sometimes convenient to brine them. Green tomatoes, when put In a weak brine for a few weeks have a very agreeable flavor, and can 6e eaten when taken directly from the brine. It la believed by the United States Department of Agriculture that ills offers a very satisfactory method f preparation for immediate use. A weak brine is made by adding one-hair pound of salt to nine pints of water. A strong brine Is desirable for preferring pre-ferring green tomatoes when it Is necessary to keep them for any length of time. It has been found that these fruits respond very readily to the action of brine. A 40 per cent brine, made by dissolving one pound of salt in nine plnu of water. Is the most satisfactory satisfac-tory strength to use for green tomatoes. toma-toes. As the brine must be maintained main-tained at the same strength throughout through-out the entire process of curing, and as Juices which dilute the brine are drawn out of all products, It is necessary neces-sary to add salt from time to time. A sallnometer, which la a simple inexpensive inex-pensive piece of apparatus, It the best means of determining when the brine Is of the required strength. Its use It recommended whenever possible, especially es-pecially if any quantity is being bundled. bun-dled. Lacking a awMnometer, a simple household test for 4 40 per cent brine Is to drop a fresh egg In it. The egg should barely float, being almost submerged. sub-merged. A keg or stone Jar Is satisfactory for brining. Kegs must be well washed with hot water and soaked overnight with fresh water to be sure they are watertight. Round board covert coated with hot paraffin are used to keep the vegetable submerged In the brine. Clean bricks are used s weights. Another large round wood cover over the top of each keg is necessary nec-essary to keep out dirt and dust. At frequent Intervals It Is necessary to remove, with a large wooden spoon, the acum which forms on the surface. This contains wild yeast, molds and various organisms. Covers and weights should be washed and the strength of the brine tested whenever the scum It being cared for. The salt Is removed from the brined tomatoes by soaking them in fresh water. They can then be made into iwect, sour orflilxed pickles. . - |
