Every Step in Canning Part 28

After sealing with paraffin the containers should be set where they will not be disturbed until the contents are to be used. Any attempt to remove them from one place to another may break the paraffin seal and necessitate resealing.

Some vegetables which do not contain sufficient water are better fermented by covering them with a weak brine. Those which are the most satisfactory when fermented in this way are cuc.u.mbers, string beans, green tomatoes, beets, beet tops, turnip tops, corn and green peas.

The general directions for this brining are as follows:

Wash the vegetables, drain off the surplus water and pack them in a keg, crock, or other utensil until it is nearly full--within about three inches of the top of the vessel. Prepare a weak brine as follows: To each gallon of water used add one-half pint of vinegar and three-fourths of a cup of salt and stir until the salt is entirely dissolved. The vinegar is used primarily to keep down the growth of injurious bacteria until the lactic-acid ferment starts, but it also adds to the flavor. Spices may be added if desired.

The amount of brine necessary to cover the vegetables will be equal to about one-half the volume of the material to be fermented. For example, if a five-gallon keg is to be packed, two and one-half gallons will be needed. It is best to make up at one time all the brine needed on one day. A clean tub or barrel can be used for mixing the brine. Pour the brine over the vegetables and cover. Set the vessel and its contents away in a moderately warm room to ferment.

When fermentation ceases, the container should be placed in a cool cellar or storeroom and the surface of the liquid treated to prevent mold. Before adding the paraffin or cottonseed oil, any sc.u.m or mold which may have formed on the surface of the liquid should be removed by skimming.

These general directions can always be followed with successful results, but some modifications are desirable for certain vegetables.

Cuc.u.mbers--Dill Style. To pickle cuc.u.mbers wash the cuc.u.mbers and pack into a clean, water-tight barrel, keg or crock. On the bottom of the barrel place a layer of dill weed and a handful of mixed spice.

Add another layer of dill and another handful of spice when the barrel is half full, and when almost full, add a third layer. If a keg or crock is used, the amount of dill and spice can be reduced in proportion to the size of the receptacle. When the container has been filled to within a few inches of the top, add a layer of covering material--beet leaves or grape leaves--about an inch thick. If any spoilage should occur on the surface, this layer will protect the vegetables beneath. Press down with a clean board weighted with bricks or stone.

Make the brine as given in the general rules. Add sufficient brine to cover the material and allow it to stand twenty-four hours. Then make air-tight. The time necessary for complete fermentation to occur depends upon the temperature. In a warm place five days to a week may suffice; in a cool cellar three to four weeks.

The dill and spices may be omitted, in which case we then have plain cuc.u.mbers.

String Beans. Remove the ends and strings from the beans and cut into pieces about two inches long; pack in the container; cover with brine and ferment.

Green Tomatoes. Green tomatoes should be packed whole and prepared as cuc.u.mbers. The dill and spice may be added if desired.

Beets. Beets must be scrubbed thoroughly and packed whole. If peeled or sliced before being fermented the beets lose considerable color and flavor.

Beet Tops and Turnip Tops. These should be washed thoroughly and packed into the container without being cut up.

Peas. Green peas should be sh.e.l.led and packed in the same way as string beans. It is advisable to use fairly small containers for peas, so that the quant.i.ty opened up will be used before it has a chance to spoil.

Corn. Husk and clean the silk from the corn; wash and place the ears on end in the jar, packing the jar nearly full. Pour the brine over the ears; add cover and weights. Fermented corn has a sour taste, which may not be relished if the corn is eaten alone. For this reason it will be preferable in most cases to preserve corn by canning, drying or by salting without fermentation. Fermented corn, however, may be used in the preparation of some dishes, such as chowders, omelets, and so forth, where its flavor will be masked to some extent by the other ingredients. To some people this peculiar acid taste of fermented corn is not at all objectionable.

Salting Without Fermentation. In this method the vegetables are packed with enough salt to prevent fermentation or the growth of yeasts or molds. The vegetables preserved most satisfactorily by this method are dandelions, beet tops, turnip tops, spinach, kale, chard, cabbage, cauliflower, string beans, green peas and corn. The following directions should be followed:

The vegetables should be washed, drained and weighed. The amount of salt needed will be a quarter of the weight of the vegetables. Kegs or crocks make satisfactory containers. Put a layer of vegetables about an inch thick on the bottom of the container. Cover this with salt.

Continue making alternate layers of vegetables and salt until the container is almost filled. The salt should be evenly distributed so that it will not be necessary to use more salt than the quant.i.ty required in proportion to the weights of the vegetables that are used.

Cover the surface with a cloth, and a board of glazed plate. Place a weight on these and set aside in a cool place. If sufficient liquor to cover the vegetables has not been extracted pour in enough strong brine--one pound of salt to two quarts of water--to cover the surface round the corner.

The top layer of vegetables should be kept under the brine to prevent molding. There will be some bubbling at first. As soon as this stops, set the container where it will not be disturbed until ready for use.

Seal by pouring very hot paraffin over the surface.

String beans should be cut in two-inch pieces. Peas should be sh.e.l.led.

Cabbage should be shredded in the same way as for sauerkraut. Corn, however, requires somewhat different treatment, and the directions for salting it are as follows:

Salted Corn. Husk the ears of corn and remove the silk. Cook in boiling water for about ten minutes to set the milk. Cut off the corn from the cob with a sharp knife. Weigh the corn and pack in layers with a quarter its weight of fine salt, as described above.

Some experts insist on blanching and cold-dipping all vegetables for dry-salting without fermentation. They say that, though it is not necessary, it makes the tissues softer and consequently they are more easily penetrated by the salt. Furthermore, when preparing these products for the table the salt soaks out more readily and the products cook much more quickly if they have been blanched. So where there is time it seems advisable to blanch for five minutes for dry-salting.

If properly prepared and stored, fermented, brined and dry-salted products will keep for a long time. It is absolutely necessary to prevent mold from growing on the surface of the brine of fermented vegetables, by the addition of paraffin or in some other way.

Protection of the surface of dry-salted vegetables is desirable, but not necessary if the containers are covered to prevent the evaporation of the brine. Most trouble with the fermented or salted products may be traced to carelessness in protecting the surface of the brine.

POINTS TO REMEMBER

These are the special things to remember about fermentation, brining and dry-salting:

1. For fermentation, such as in making sauerkraut, use a quarter pound of salt to ten pounds of food material. For every 100 pounds of food add two and a half pounds of salt.

2. For brining use three-quarters of a cupful of salt and one cupful of vinegar to each gallon of water.

3. For dry-salting use one pound of salt to four pounds of food.

4. Do not use vinegar, pickle or pork barrels as containers for salted foods unless they are very thoroughly scalded.

5. Thoroughly scald all containers, covers, weights and cloths before using.

6. If using gla.s.s jars put a cork inside to press the food down. If white vaseline is rubbed on the rubber rings the solution will not get through rubber and be lost.

7. After adding salt or brine for fermented foods, cover the food material with a piece of muslin or cheesecloth six inches larger in diameter than the diameter of the container. Tuck this in round the top of the food, cover with weight and adjust lid of container.

8. During fermentation keep the cover on loosely until all bubbles cease. Test by slightly knocking container to see if any bubbles appear on the surface.

9. When you have made this test and discovered that the bubbling has ceased, then it is time to protect the food from all organisms which destroy lactic acid.

10. To protect the food cover with hot melted paraffin or liquid oil.

11. If evaporation takes place, add water or brine to make up the original amount of water.

12. When dry sealing is used let the product stand twenty-four to thirty-six hours, then add strong brine to fill the containers. The water from the vegetables usually only half fills the containers.

TABLE FOR PRESERVATION OF VEGETABLES BY SALT

METHODS VEGETABLES ADAPTED AMOUNT OF SALT OTHER TO METHOD INGREDIENTS NEEDED -------------------------------------------------------------------- I. Dry Cabbage, which is -lb. salt to 10 No other.

salting with converted by this lbs. food or 2 fermentation. method into lbs. salt to 100 sauerkraut, string lbs. food. beans, beet tops, turnip tops, greens, kale and dandelions. II. Cuc.u.mbers, string -cup salt, 1 Dill and spices Fermentation beans, green gallon water, 1 can be added. 1 with brine. tomatoes, beets, cup vinegar for lb. dry dill or beet tops, corn brine. Amount of 2 lbs. green and green peas. brine required is dill and 1 oz.

equal to volume spices for a of food. 4-gallon crock.

III. Dry Dandelions, beet 25 lbs. salt to Blanch and salting tops, turnip tops, 100 lbs. of food. cold-dip without spinach, kale, Salt should be vegetables for fermentation. chard, cabbage, weight of five minutes cauliflower, vegetable. before dry string beans, salting.

green peas, and corn. --------------------------------------------------------------------

CHAPTER XVI

CURING, SMOKING AND PRESERVING MEAT

Many farmers seem to have more trouble with the curing of meats than with the slaughtering. This part of the work is indeed very important as it determines whether one will have good tasting cured meat or meat that is too salty or possibly that is far removed from the original taste of the raw product.