HOME SCIENCE

Ashburton Guardian, Volume 57, Issue 117, 27 February 1937, Page 8

HOME SCIENCE

MODERN HOUSEKEEPING. PRESERVATION OF FOOD. VEGETABLES. (By an Otago University Graduate.) The method if keeping vegetables by pickling has been practised since primitive times, when any surplus was stored in brine. Sometimes this matenai kept well, hut often it did not, how ever, scientific investigation has none much to give us a. satisfactory methov of working. ~ , , There are three mam methods ol salting: (1) Dry salting with iermentation. (*2) Fermentation in briue. (3) Dry salting. I think you will find most practical, the third method, i. 0., dry salting without fermentation. it is an excellent method for preserving Frencu beans and green peas. Then _ the beans are cut into two-inch pieces; and tho peas should ho shelled. The following directions should be strictly observed: — French Beans. Wash the vegetables, draw off th r < water, well, drain them and allow lib salt to 4lbs vegetables. Spread layer of vegetables about one inch deep in the bottom of a clean keg, barrel or crock, and sprinkle heavily with some of the salt. At the same time try to plan in advance how to distribute the salt evenly throughout. Continue adding layers of vegetables and salt till the container is nearly full, and then cover with clean cheesecloth, a round piece of board and a heavy weight. Let these stand 24 hours. If the salt and pressure of the weight have not extracted sufficient brine to cover the vegetables after 24 hours, prepare a strong brine by dissolving lib salt in 2 quarts of water and pour enough of this over the vegetables up to tho round wooden cover. 1 here will he a. small amount of bubbling at the, start but this will not continue for long, and as soon as it has ceased, protect the surface of tho liquid irom the air to prevent a scum being formed. The best method is to cover flic surface with wax.

Then when winter comes and you wish to serve some beans they may be prepared for tho table hi much the same way as fresh vegetables, except soak them in fresh water for several hours to remove the salt. Change the water several times. It will ho unnecessary to add salt when cooking them.