—Lancaster Farming, Saturday, August 27, 1960
6
For the
Farm Wife and Family
Late Summer Canning Notes
'By Mrs. Richard C. Spenc*
* Now is the time for canning and making pickles. The
secret dL’ having a good can of food When it is opened in
the winter is starting with good ingredients at canning
time. Just as pickling ingredients is the key to good pick
les, processing is the key to good preservation of the pack.
If you plan to make pick
les, be sure to use fresh pick- suit the size cucumber you
ed cucumbers Don’t let them have on hand. Be sure to
stand around for days then off the blossom end of
decide to use them for pick- is a
es ‘ , „ , good spot for spoilage to
Sort out the cucumbers s^ar (-_ Leave a fourth-inch of
for size choosing recipes to
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the stem on.
Wash the cucumbers care
fully using a soft cloth, not
a brush. This keeps the skin
from being broken. Take out
any pickles that float as they
are apt to be hollow. Rinse
thoroughly so you’re sure all
garden soil is removed.
YouTl need good cider or
white vinegar, not homemade
since you need a controlled
amount of acid. It takes the
right mixture of vinegar,
sugar, salt and spices to do
a good pickling job.
Pure granulated salt is
best to use, since it has no
filler ingredients but you can
use table salt.
Usually you use whole
spices for cooked, spices and
they should be fresh to give
best flavor. Usually these
are used only in the syrup
and not packed in the Jar.
Granulated sugar is always
used unless a recipe says
otherwise.
To make pickles you’ll USIE.L PICKLES
need aluminum, enamel, 4 pounds 4-inch nu,,
glass or stainless steel pans cucumbers
and spoons. Other substances g tablespoons salt
may cause reactions with the 3 cups distilled wv,,. '
pickling liquids. e gar e vi
Be sure to use an up-to- 3 CU p S water
date recipe that takes into %to 1 cup dill se , rt
account the acidity of to- 21 -peppercorns a
day’s vinegar and the kinds , .
of other ingredients we use. Wash cucumbers thorougi
• • * *y; cut in . len gthwij
_,, .... ~, Combine salt, vmeg ar
Q. My dill Pickle* were water . Heat boihng «
soft last year. What » wrong mcamhers int o dean hou
and how do I prevent this? Add 2 tablespoons duff
A. Soft or slippery pxcWes. and 3 peppercorns to ft,
are spoiled pickles. This jar _ Flll Wlth boiling Z
may have happened he- ling syrup to within u™
cause the vinegar you used from top of jar . i
was too weak, the salt brine adjust covers M jar
not strong enough or the tur er directs. Place m
pickles were stored in too jars on wire rac k m J?
a „u, • deep kettle. Add
Start with a reliable recipe boiling water to
cover tea
buy good quality vinegar and of jars; place over heat 2
use pure granulated salt for C ess (boil) 10
best pickling results, mg time from moment scti
* * * boiling resumes. R emo
Some new quick-pickling jars; adjust seal as maimf
recipes you might like to try: , (Turn to page 7)
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