A manual of home-making

Experiments have shown that the following vegetables may btj satisfactorily prescrv(^i l>y the above methocl: dandelions, beei' tops, turnip tops, spinach, chard, kale, cabbage, striJig J green peas, and com. Care and stomge. If properly prepared and stored, fermented and sfilrinl prS? ucts will keep for a long time. It is absolutely nece>.s:in lo prevent rnoltl from growing on the surface of the brim* ii( fer- mented vegetaljles by the addition of paraffin or in some oUier way. Protection of the surface of salted vegetables is deedmbfe, but not necessary if the containers are coverwl to ^ * the evaporation of the brine. Practically all of the trout ^ the fermented or salted producta may lie ti*aced to carelessnces m DerB^ ongM quid f FOOD PRESERVATION S99 protecting the surface of the hv'uw. In rase mold should de- velop upon the surface or the brine should become evaporated so that the upper layers of the toad spoil, this does not mean necessarily that the entire contents of the vessel have spoiled, even though the upper layers may have a very disagreeable odor. The molds and olher organisnis which cause the spoil- ing do not penetrate rapidly lo the lower layers, and by care- fully removing the spoiled material from the top, adding a little fresh brine and pouriiif^ hot paraffin on the top, the re- mainder of the contents of the vessel may be saved. After fermentation lias ceased, the containers of salted and fermented vegetables should be stored in a cool place. They should be protected from rats, mice, and vermin, which might eat through the paraffin layer and get at the contents. Preparation offerfnented and salted pegetabks for the table. Some fermented and salted vegetables, like cucumberc, are e^ten raw; others, like cabbage (sauerkraut), are usually cooked. In general the fermc*nted and salted products may be prepared for the table in much the same manner as the fresh vegetables, except that l>efore being cooked they should Ije soaked in fresh water for several hoyi-s or longer, if necessar>% to remove the salt, the water being change<i several times. In some cases it may be necessary also to change the water once or twice during the boiling of the salttKl vegetables. In this, one should be guided i>y taste. Fermented vegetables, after being removed from the con- tainer, should lie rinsed thoroughly in frej^h water and then cookecl without soaking if a prodiiet having a decidedly acid flavor is desired. If one does not dtssire the acid flavor, it may, be modifitnl to any extent or removed almost entirely by soak- ing the fermented vegetables as directed above for the salted proiluet. CANNING Successful preservation of food by carming depends on two things: first, the sterilization of the food and the can, that is, the complete destruction by heat of all life in or on the food, 600 A MANUAL OF HOME-MAKIXG I I uiid on all {mvls of the can that are to come in contiiri «i* food; second, Hul>scquent care to prevent further on micro-organisms.