Seed the cherries. Let stand overnight with cup of sugar to each quart of
cherries✪ Cherry Pickles. Drain off juice and bottle. Pour over the cherries a hot, sweet.
Sluiced vinegar (see proportions aliove), using the cherry juice which drains
from the fiuit to take the place of a part of the vinegar. Seal.
Lesson 7. Salting and Fekmentation.
AIM.
To show how vegetables may be preserved by salting or by fermen-
tation ami to give methods of preparing such vegetables for the table.
POINTS TO BE BROUGHT OUT.
1. Salting and fermentation are two simple methods of controlling^
food spoilage. In the process of salting sufficient salt is added to
the food to prevent all growth of organisms. In the process of fer-
mentation, a small amount of salt is added and fermentation allowed
to take place. When sufficient lactic acid has been formed in the
food, it checks fermentation and prevents further change in the
material.
A. Ad\antages:
(1) They are easy methods by which a large quantity of
food can be kept with a small amount of labor and expense.
(2) They give wholesome products with distinctive flavors.
USE AND rKEPAKATION OF FOOD. 187
(3) Food SO preserved is easily stored. It docs not need to be
sealed but may be kept in barrels, crocks, stone jars, etc.
{-It) Xo additional e(iiiipiuent is required beyond that usually
found in any kitchen.
B. Disadvantao-es:
(1) These methods of preservation are not suited to all
products.
(2) There is a decided change of flavor in the material which
soiue people do not like.
(3) There is some loss of food value, especially if the ma-
terial is soaked in preparation for the table to remove any ex-
cess salt or acid.
(4) A cool place is required for storage.
(5) Some attention is necessaiy to prevent the growth of
mold on the surface and the consequent spoiling of the top layer
of food.
2. Directions for preserving vegetables by salting:
A. Vegetables are washed, drained, and weighed. Use one-fourtli
as much salt, by weight, and pack in alternate layers with a layer of
salt on top. Cover with a plate or a wooden cover slightly smaller
than the container, and weight. The salt and juices of the vege-
tables will form a brine strong enough to prevent fermentation or
spoilage. If sufficient brine to cover is not formed, strong brine
should be added, made in the proportion of 1 pound of salt to 2
quarts of water✪ Preserving Vegetables by Salting.
B. Treatment of the surface to prevent growth of mold. — If mold
is alloAved to grow on the surface it will weaken the brine so that
material will not keep. This may be prevented by one of the fol-
loAving methods:
(1) "Watch the bi'ine and skim off any film or mold as it ap-
pears. The cover should also be scalded.
(2) A layer of melted paraffin may be poured over th-e surface
to exclude the air. This will prevent formation of mold. Care
must be tuken not to break the paraffin in moving the container,
else it must be removed, reheated, and poured back to form an
airtight seal.
(3) The brined vegetable may be packed in a tight keg or
barrel, the head put into place, and brine added until no air
space renuiins. If the container is water-tight the vegetable will
keep indefinitely with no further attention.
C. Vegetables which may be kept by salting. — (Jrecns, beet tops,
turnip tops, spinach, chard, kale, cabbage, string beans, peas, and
138 rSE AXD PREPAY ATIOX OF FOOD.
Page 123 · 2 recipe records on this page
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Seed the cherries. Let stand overnight with cup of sugar to each quart of cherries. Drain off juice and bottle. Pour over the cherries a hot, sweet. Spiced vinegar (see proportions above), using the cherry juice which drains from the fiuit to take the place of a part of the vinegar. Seal.
Lesson 7. Salting and Fermentation.
AIM.
To show how vegetables may be preserved by salting or by fermentation ami to give methods of preparing such vegetables for the table.
1. Salting and fermentation are two simple methods of controlling food spoilage. In the process of salting sufficient salt is added to the food to prevent all growth of organisms. In the process of fermentation, a small amount of salt is added and fermentation allowed to take place. When sufficient lactic acid has been formed in the food, it checks fermentation and prevents further change in the material.
A. Advantages:
(1) They are easy methods by which a large quantity of food can be kept with a small amount of labor and expense.
(2) They give wholesome products with distinctive flavors.
(3) Food SO preserved is easily stored. It docs not need to be sealed but may be kept in barrels, crocks, stone jars, etc.
{-It) Xo additional e(iiiipiuent is required beyond that usually found in any kitchen. B. Disadvantages:
(1) These methods of preservation are not suited to all products.
(2) There is a decided change of flavor in the material which soiue people do not like.
(3) There is some loss of food value, especially if the material is soaked in preparation for the table to remove any excess salt or acid.
(4) A cool place is required for storage.
(5) Some attention is necessary to prevent the growth of mold on the surface and the consequent spoiling of the top layer of food.
2. Directions for preserving vegetables by salting:
A. Vegetables are washed, drained, and weighed. Use one-fourtli as much salt, by weight, and pack in alternate layers with a layer of salt on top. Cover with a plate or a wooden cover slightly smaller than the container, and weight. The salt and juices of the vegetables will form a brine strong enough to prevent fermentation or spoilage. If sufficient brine to cover is not formed, strong brine should be added, made in the proportion of 1 pound of salt to 2 quarts of water.
B. Treatment of the surface to prevent growth of mold. — If mold is allowed to grow on the surface it will weaken the brine so that material will not keep. This may be prevented by one of the following methods:
(1) "Watch the bi'ine and skim off any film or mold as it appears. The cover should also be scalded.
(2) A layer of melted paraffin may be poured over the surface to exclude the air. This will prevent formation of mold. Care must be taken not to break the paraffin in moving the container, else it must be removed, reheated, and poured back to form an airtight seal.
(3) The brined vegetable may be packed in a tight keg or barrel, the head put into place, and brine added until no air space remains. If the container is water-tight the vegetable will keep indefinitely with no further attention.
C. Vegetables which may be kept by salting. — Greens, beet tops, turnip tops, spinach, chard, kale, cabbage, string beans, peas, and
Records on this page
Cherry PicklesPreserving Vegetables by Salting