Everywomans Canning Book; The A B C of Safe Home Canning and Preserving (Paperback)

Book may have numerous typos, missing text, images, or index. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. 1918. Excerpt: ... PICKLING Pickling is preserving with salt or vinegar. In adding spices and condiments to pickles, one may be guided by individual taste. Some prefer pickles highly spiced, while others wish for very little seasoning. Equipment. Only porcelain-lined or agate kettles should be used when cooking pickles. Acids attack metal utensils and spoil the pickles. Use a wooden spoon for stirring. Jars should be well washed and scalded before being used. Rubbers which come with the jars may be used in place of new ones for sealing pickles. Sealing. All pickles should be sealed air-tight. Ordinarily it is not necessary to process them in the hot water bath after partial sealing. Brine. When recipe calls for brine, make as follows: one cup of salt to four quarts of water. Favorite Recipes From Old New England Families Pickled String Beans Contributed by a Sherborn farmer Select tender beans, fresh from the garden. Do not break off ends or string. Leave whole, and wash in cold water. Spread on the table to dry. Take a large crock; sprinkle a layer of salt in the bottom of the crock to a depth of one inch. When the beans are dry, put in a layer of beans, then a generous handful of salt. Alternate layers of beans with salt until crock is full. Cover well with salt. Put large plate on top and weigh down with heavy stone. Beans will keep this way all winter. To Use. Take out beans as needed. Wash. Remove ends, string and cut up. Put into boiling hot water and boil rapidly for fifteen minutes. Pour off water, add fresh boiling water, and cook until tender. Pickled Beets Cook young beets in an open kettle until soft. Plunge into cold water and slip off the skins with the fingers. Pack into jars. Fill jars with weak solution of vinegar and water. Adjust rubber, cap, seal lightly, and process one hour. Equa...