Farming,' Saturdayi July 27, 1963 V For the Farm Wife and Family Homemade Pickles and Relishes By Mrs. Richard C. Spence There are four general class es of pickle products: Fruit pickles, in which the frtiit is usually left whole and simmered in. a sweet-sour syrup. Pears, peaches, and crhbapples are prepared in this way. Relishes such as piccalilli, chili sauce, catsup, and chut ney, in which truits and vege tables are chopped, seasoned, and cooked to the desired consistency. Fermented pickles, including cucumbers, green tomatoes, and sauerkraut, which go through a 2- to 4-week fermen tation. Fresh-pack or quick-process pickles such as bread-and- but ter pickles and Kosher-style dills, which are brined for several hours or overnight, drained, and combined with boiling-hot vinegar, spices, and other seasonings. FOB SUCCESSFUL PICKLING Top-quality pickle products can be obtained only when good-quality ingredients are used and the proper -methods are followed. Correct propor tions of fruit or vegetable, sug ar, salt, vinegar, and spices are of great importance. Use tested recipes and measure or weigh ingredients accurately. 1 ? * You Are Cordially Invited To Attend 12th Annual S.P.A.B.C. CATTLE SHOW July 30 (TUESDAY) AYRSHIRE BROWN SWISS GUERNSEY JERSEY August 1 (THURSDAY ) HOLSTEIN Shows Start At 10 A.M. Southeastern Penna. Artificial Breeding Cooperative RT. 2UJO BY-PASS Phone 369-0441 ■> , ' ' 1 ' INGREDIENTS Fruit and vegetables Use Utensils For heating only good-quality fruits and pickling liquids, use utensils vegetables. Select tender vege- of glass, unchipped enamel tables and firm- ripe fruit, ware, stainless steel, or alu- Pears and peaches may be minum. Do not use copper, slightly underripe for pickling, brass, galvanized, or iron Waxed cucumbers are not suit- utensils; these metals may re able for pickling whole because act with acids or salts and the brine cannot penetrate, cause undesirable color chan- Sort for uniformity of size and ges in the pickles or form select the size best suited for undesirable compounds, the recipe being followed. For brining, use a crock or Salt Use pure granulated salt if available. Table salt can be used but may not give as good results because of the materials added to prevent cak ing. Do not use iodized table salt as it may darken pickles. Vinegar Use a high-grade cider or white distilled vine gar of 4 to 6 percent acidity. Cider vinegar with its mellow acid taste gives a better blend ing of flavors but it may dark en white or light-colored fruits and vegetables. White distilled vinegar has a sharper, more pungent acetic acid taste, but it is desirable when color is important, as with pickled pears, onions, and cauliflower. Do not dilute the vinegar un less the recipe so specifies. If a less sour product is preferred, add sugar rather than decrease vinegar. When you get you* paycheck, reserve a part of it for yourself ... by adding to your insured savings account here! In this way, you can build up a sub* stantial fund for any future use. Many local families have found this payday savings plan an easy and pleasant way to save for the future. Open your account with a convenient amount —and receive liberal earnings twice yearly.'too. I.FIRST FEDERAL! 25 North Duke St. MHlffiaffl Customer Parking in Bear Phone 393-0601 J *' ;s Spfccs Pot best’ 'H'fcvbf in pickles, be sure the spices used are fresh. Whole spices are preferred for pickle making; ground spices may darken the product. Tie the spices In a piece of clean, thin white cloth, such as cheesecloth, large enough to allow for circulation of liquid during cooking, and remove them before packing the pickles in jars. Sugar Either white gran ulated or brown sugar may be used. White sugar gives a clearer color, but brown sugar may be preferred for flavor. EQUIPMENT stone jar, enamel-lined uten sils, or large glass jar, bowl, or casserole. To cover vege tables while they are in the brine a heavy plate or large glass lid that fits inside the container will be needed, to gether with a weight to hold the cover down so that the vegetables are kept below the surface of the brine. A glass jar filled with water makes a good weight. Spoons should be of wood or stainless steel. . Heat treatment Pickle products require heat treat ment to destroy organisms that cause spoilage and to inacti vate enzymes that may affect flavor, color, and texture. For most types of pickles adequate heating is best achieved by processing the filled jars in a water-bath canner at 212 de grees. Some products, such as FIRST STOP ON PAYDAY ALL ACCOUNTS INSURED TO $lO,OOO lavings and /ojan ASSOCIATION OF LANCASTER -T- _ y.-~L iritis £ I '■ p i c'c al il liA''• ch i li l,l ' sa uci, - 4our ; ed jars are placed In the eann pickles, and “watermelon" pick-~er in actively boiling "water. les, which either have a very high sugar or vinegar content PKHMK3 pii;r) DILL PICKLES and are cooked; for a long 20 pMnmis (about y 2 bushel) period in an open kettle at cucum)teßS( 3% to 5 y 2 inches boiling temperature, do not - n lengtll require processing in a boiling- 3, cup wb ole mixed pickling water bath. They may be pack- spices ed boiling hot in clean hot 2 tQ 3 bunches {res h dill jars, and sealed without furth- 2 cupg vinegar er heat treatment. 1 cups sa j t) pure gran ulated To process pickles in boil- 2 gallons water ing-water bath Pack pickles Cover - cucumbers with cold into glass jars according to water wash thoroughly’ using directions in the recipe. Im- vegetable brush> handling nierse the jars into actively gently tQ avold bruising . Take foiling water in canner or care remove an y b iossoms. deep kettle; be sure the water Drain Qn rack or wipe dry . ' comes an inch or two over the „ , , jar tops. Cover the container P lac f half the Pickfe sp > c « 8 tightly, bring water back to and a lay f r of dlll in boiling as quickly as possible. loa croc “ r 8 on * 3 ’. * Start to count processing time Wltk CUCGm e^ s 0 °*‘ . " and boil gently and steadily « trom top of c ™ ck ‘ f x w f ll for the processing time recom- th ® vmegar ’ mended for the food you are aad pour , over «ie cucumbers., canning. Remove jars immedi- ace . a 3ayer °f di an - ately to a wire rack, setting mainmg * plces °™ r the to * them several inches apart to ° f ™ CU “ b f B ; (GarlK; may be cool added, if desired.) been slightly modified from made the crock and w. * the usual water-ibath procedure weigh such as a glass 3 ar fill to avoid development of a ed Wlth wateT on top ° £ the cooked flavor and loss of eover to keep cucumbers under crispness. For the fermented the brine. Cover loosely with cucumbers, start to count "the clean cloth. Keep pickles- at processing time as soon as fill- room temperature and remora * *»*C* * jt* W#* v#«l ■■•'■ ©BW FOR THE REST OF YOUR REPAIRS GET A HOME IMPROVEMENT LOAN FROM THE "COUNTY BANK" Put your house in order with a low-cost Home Improvement Loan. Whatever plans you may have for re modeling or renovation, we have the Home Im provement Plan to suit your budget. Get an estimate from your contractor of what it would cost to repair or modernize. Then see us for_a Home Improvement toon. THE LANCASTER COUNTY NATIONAL BANK O East King Street (temporary address) 138 North Queen Street (Drive-In 'Window) Prince and James Streets (Drive-in Window) 1643 Lincoln Hwy. East 1847 Colombia Avenue One West Main Street (Drive-in Window) QUA KRYVILLE State and Church Streets Established 1841 £O. m <* ,_ v /Tf/v 'hi/'* te. W • S Convenient Offices LANCASTER MOUNT JOY * 1 i? Jg FLORIN 801 Main Street
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