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PICKLING VEGETABLES
PROLONG THE SEASON
The season for home canning and
drying does not end with summer or ealy autumn. Many things may be canned or
dried in October and November. Among these are turnips, spinach, squash,
pumpkin, carrots, parsnips, cabbage, celery, beets, late corn, kale, chard,
salsify and tomatoes.
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Mustard Pickles
2 quarts of green tomatoes.
1 cauliflower.
2 quarts of green peppers.
2 quarts of onions. Wash, cut in small
pieces and cover with 1 quart of water and 1/4 cup of salt. Let stand 1
hour, bring to the boiling point and drain. Mix 1/2 pound mustard, 1 cup of
flour. 4 cups of corn syrup, and vinegar to make a thin paste. Add this
paste to 2 quarts of vinegar and cook until thick, stir constantly to
prevent burning. Add vegetables, boil 15 minutes and seal in jars.
Piccalilli 4 quarts of
green tomatoes.
1 quart of onions.
1 hot red pepper.
2 cups of corn syrup.
1/2 cup of salt.
1-1/2 ounces each of mustard seed, cloves and allspice.
2 cups of vinegar. Simmer 1 hour. Put into a
covered crock. Pickled Onions
Peel, wash and put in brine, using 2 cups of salt to 2 quarts water. Let
stand 2 days, pour off brine. Cover with fresh brine and let stand 2 days
longer. Remove from brine, wash and pack in jars, cover with hot vinegar to
which whole cloves, cinnamon and allspice have been added. |
Spiced Crab-Apples
Wash apples, stick 3 or 4 whole cloves in each one and cover
with vinegar to which have been added stick cinnamon and 1-3/5 cups corn
syrup for every quart of vinegar used. Cook slowly at a low temperature
until apples are heated through. These may be put in jar or stone crocks.
Sweet Pickled Peaches
Wipe peaches and stick 3 or 4 whole cloves in each one. Put
in jars or crock and cover with hot vinegar, allowing 3-1/5 cups of corn
syrup to each quart of vinegar used. Every morning for a week pour off the
vinegar, heat to boiling and pour over peaches again. On the last day seal
jars or cover crock well.
Table Relish
Chop:
4 quarts of cabbage.
2 quarts of tomatoes, 1 quart to be green.
6 large onions.
2 hot peppers.
Add:
2 ounces of white mustard seed.
1 ounce of celery seed.
1/4 cup of salt.
6 cups of corn syrup.
2 quarts of vinegar.
Simmer 1 hour. Pour into sterilized jars or bottles and seal
while hot. |
This manual was prepared by the Commission's experts and
is based on their own research and experience, supplemented by information
procured from the United States Department of Agriculture, Agricultural
Colleges, Experiment Stations, and other sources.
The National War Garden Commission, wishing to do all
within its power to aid the War Industries Board in the very necessary
economy in the use of paper, has limited the edition of this book and asks
those who receive it in quantity to make the most careful distribution so
that the book may reach the hands of none but those who will use it. IF THE
INDIVIDUAL RECIPIENT CAN NOT USE THIS BOOK IT IS URGED THAT IT BE HANDED TO
SOME ONE WHO WILL USE IT.
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CANNING
Advantages of
Cold-pack Method
Arranging for canning
Blanching and cold-dipping
Botulism
Canning in Tin
Cold-pack Method in the South
Community canning
Containers
Equipment for Cold-pack Method
Fruit canning, directions
Grading vegetables and fruits
High Altitudes
Methods of Canning
Steps in Cold-pack Method
Tests for jars and rubbers
Time-table for blanching and sterilizing
Vegetable canning, directions
DRYING
Artificial heat
Blanching
Community drying |
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DRYING (Continued)
Conditioning dried products
Details of drying
Electric fan
Fire prevention
Fruit drying, directions
Insects, protection from
Methods of drying
On top of or over stove or range
Oven drying
Preparing food material for drying
Storage of dried products
Sun drying
Time-table for drying
Vegetable drying, directions
Winter use of dried products
FERMENTATION AND SALTING
FRUIT BUTTERS
JELLY MAKING
PICKLING
SOUR-CROUT |
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