OCR Text |
Show Brining Plan For Non-Acid Vegetables Civen .Save '.: i rc I ( i vcr.claljle.s by .salting .salt-ing or brining in.'J-ciul of taking i a chance on uncertain canning method:;, Kliea Ilur.st, Utah county home demonstration ai'.cnl udvi.ses Victory gardeners who lack pressure cookers or other war-.scarce canning equipment. equip-ment. Not only can non-acid vegetable's vege-table's be preserved safely by brining, but according to Dr. W. E. Pyke, head of nutrition research re-search at the Colorado State Agricultural caliche, the nutritive nutri-tive value are also well-preserved by the brining method. Several vegetbles snap beans, carrots, cauliflower, many greens green tomatoes, cabbage and even head lettuce may be salted salt-ed or brined for use next winter. They are put down In crocks with light salt or weak brine for about two weeks until fermented, then packed in glass jars and processed in boiling water. Snap beans, one of the best vegetables for brining, require five minutes in steam or boiling water before brining to help hold their color and hasten fermentation. fer-mentation. Other vegetables are prepared as for cooking. Cover the vegetables in the crock with brine made of a half pound of pure granulated salt and a cup of vinegar in a gallon of water, or sprinkle dry salt between layers lay-ers of the vegetables, using a half pound of salt and a cup of vinegar for each 10 pounds of the vegetable. - Lay several layers of cheese-' cloth over the vegetables and tuck down inside the crock, then cover with a plate, and weight down with a brick or stone. The brine should come up over the plate. Remove the white scum as it forms on the surface of the brine by lifting up the stone, plate and cheesecloth, washing thoroughly, and replacing. After about two weeks the bubbling will stop. The yegetables will then be ready to pack in glass jars and process in a boiling water bath, 25 minutes for pints and 30 minutes for quarts. Vegetables brined this way require re-quire little or no soaking before cooking or serving. Rinse them I in clear water, boil at least 10 minutes and serve. They have a pickled flavor, much like cooked vegetables seasoned with salt j and vinegar. Salt may also be used to preserve corn, peas, lima beans, akra, green peppers and onion, but these vegetables need |