Show BRINING TOMATOES IS EXCELLENT PLAN PLAN fruit can be utilized in several different ways prepared by the united states state department of agriculture tomatoes which develop late in the jeason are often prevented by frost 10 rom maturing it Is not necessary however to lose them entirely as they can be utilized in a number of ways where a large crop must be handled huI hurriedly edly it Is sometimes convenient to brine them green tomatoes when put in a weak brine for a few weeks have a very agre agreeable eabie flavor and can be eaten when taken directly from the brine it Is believed by the united states department of agriculture that his offers a very satisfactory method of f preparation for immediate use A weak brine Is made by adding one halt half pound of salt to nine pints of water A strong brine is desirable for preserving se rv 1 ng greed green tomatoes when abe it Is necessary to keep them for any length of time it has been found that these traits fruits respond arery readily to the action of brine A 40 per cent brine made by dissolving one pound of salt in nine pints of water Is the most satisfactory strength to use for green tomatoes As the brine must be maintained at the same strength throughout the entire process of curing and as juices which dilute the brine are drawn out of all products it Is necessary to add salt from time to time A ea which Is a simple inexpensive piece of apparatus appa ratu a Is the best means of determining when the brine Is of the required strength its use to Is recommended wherever possible especially ally it if any quantity Is being handled lacking a a simple household test for a 40 per cent brine 1 to drop it a fresh egg in it the egg should barely float being almost submerged 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 bound board covers coated with hot paraffin are used to deop the vegetable submerged in the brine clean bricks are used as weights another large round wood cover over the top of each keg is necessary to keep out dirt and dusts dust at frequent intervals it Is necessary to remove with a large wooden spoon the scum 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 Is being cared for the salt Is rem removed oved from the brined bained tomatoes by soaking them in fresh water they can then be made into sweet sour or mixed pickles |