corn. Peas should be shelled before being salted. Beans should be strung and cut into pieces. Corn should be cooked until the milk is -set, then cut from the cob and packed. 3. Directions for preserving vegetal)les by fermentation with dry salting : A. Vegetables containing a large proportion of water may be treated as in dry salting, using 3 pounds of salt to 100 pounds of vege- tabl✪ Preserving Vegetables by Fermentation with Dry Saltinge. Cover, weight and set aside to ferment. The time required for fermentation depends principally upon the temperature. In warm weather it will require eight to ten days. In cool weather it will require two to four weeks. Fermentation is complete when bubbles no longer rise to the surface. The surface should then be treated as directed in 2B to prevent growth of mold. This process is suited to such vegetables as string beans, beet tops, turnip tops, and cabbage, and is the method used in making sauer kraut. B. Fermentation in brine. — Vegetables containing a smaller amount of water may be fermented by covering with a weak brine made in the j^roportion of 1 gallon of water, li pints of vinegar, and three-fourths cup salt✪ Fermentation in Brine. Weight, allow to ferment as in A, and treat to prevent mold. This method is used for such vegetables as cucum- bers, green beans, or peas. 4. Methods of preparing salted or fermented vegetables for the table : A. Salted vegetables should be soaked in several changes of water to remove the excess salt, then prepared as for fresh vegetables. There is necessarily some loss of food value and original flavor. B. Fermented vegetables should be cooked without soaking, if an acid flavor is desired. If preferred, this acid flavor may be partially removed by soaking before cooking as for salted vegetables. METHOD OF DEVELOriNG LABORATORY WORK. This lesson may be used as a demonstration or as a class practice. One salted vegetable, such as greens or beans, and one fermented vegetable, such as sauer kraut, may be prepared. Since the process of fermentation requires some days the students should be required from time to time to note the progress of the process and see that the growth of mold is properly controlled. If preferred, the students may be required to preserve vegetables at home by salting and by fermentation, and to report the results to the class. The remainder of the laboratory period should be used finishing the pickles started during the previous lesson. USE a:n^d preparation of food. 189 Lesson 8. Dkyino Fruits and Vegetables. AIM, To show an easy, economical, and satisfactory method of preserv- ing fruits and vegetables by sun drying or drying by artificial heat. POINTS TO BE BROUGHT OUT. 1. Drying consists of removing sufficient moisture from the product so that the organisms can not grow and multiply in it. Sufficient heat is necessary to evaporate the moisture and a current of air to remove it from the surface. In home drying this may be done by (1) sun heat, (2) artificial heat, or by (3) air heat, or by a combina- tion of these. Some autliorities recommend blanching of all products before drying. Where this is done it should be for short time to prevent loss of soluble constituents. Blanching lessens the possibility of enzymatic changes and so improves the appearance and the keep- ing qualit}'. 2. Advantages of drving: A. In the process of drying, only the water is removed ; therefore the food value of the product is preserved.

AI-modernized reading of the original text

corn. Peas should be shelled before being salted. Beans should be strung and cut into pieces. Corn should be cooked until the milk is -set, then cut from the cob and packed. 3. Directions for preserving vegetables by fermentation with dry salting : A. Vegetables containing a large proportion of water may be treated as in dry salting, using 3 pounds of salt to 100 pounds of vegetable. Cover, weight and set aside to ferment. The time required for fermentation depends principally upon the temperature. In warm weather it will require eight to ten days. In cool weather it will require two to four weeks. Fermentation is complete when bubbles no longer rise to the surface. The surface should then be treated as directed in 2B to prevent growth of mold. This process is suited to such vegetables as string beans, beet tops, turnip tops, and cabbage, and is the method used in making sauer kraut. B. Fermentation in brine. — Vegetables containing a smaller amount of water may be fermented by covering with a weak brine made in the proportion of 1 gallon of water, li pints of vinegar, and three-fourths cup salt. Weight, allow to ferment as in A, and treat to prevent mold. This method is used for such vegetables as cucumbers, green beans, or peas. 4. Methods of preparing salted or fermented vegetables for the table : A. Salted vegetables should be soaked in several changes of water to remove the excess salt, then prepared as for fresh vegetables. There is necessarily some loss of food value and original flavor. B. Fermented vegetables should be cooked without soaking, if an acid flavor is desired. If preferred, this acid flavor may be partially removed by soaking before cooking as for salted vegetables. This lesson may be used as a demonstration or as a class practice. One salted vegetable, such as greens or beans, and one fermented vegetable, such as sauer kraut, may be prepared. Since the process of fermentation requires some days the students should be required from time to time to note the progress of the process and see that the growth of mold is properly controlled. If preferred, the students may be required to preserve vegetables at home by salting and by fermentation, and to report the results to the class. The remainder of the laboratory period should be used finishing the pickles started during the previous lesson. USE AND PREPARATION OF FOOD. 189 Lesson 8. Drying Fruits and Vegetables. To show an easy, economical, and satisfactory method of preserving fruits and vegetables by sun drying or drying by artificial heat. 1. Drying consists of removing sufficient moisture from the product so that the organisms can not grow and multiply in it. Sufficient heat is necessary to evaporate the moisture and a current of air to remove it from the surface. In home drying this may be done by (1) sun heat, (2) artificial heat, or by (3) air heat, or by a combination of these. Some authorities recommend blanching of all products before drying. Where this is done it should be for short time to prevent loss of soluble constituents. Blanching lessens the possibility of enzymatic changes and so improves the appearance and the keeping quality. 2. Advantages of drving: A. In the process of drying, only the water is removed ; therefore the food value of the product is preserved.

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Preserving Vegetables by Fermentation with Dry SaltingFermentation in Brine

Use and preparation of food