M-Lmcaster Farming, Saturday, August 23,1986
NEWARK, Del. When Peter
Piper picked his famous peck, it
was probably because he wanted to
add spice, color and crunch to his
meals and snacks. The punch in
pickles comes from skillfully
selecting and blending spices,
sugar and vinegar with the
vegetables and fruits so abundant
this season.
Preparing these pungent goodies
needn’t put anyone in a pickle.
According to University of
Westminster Herb Gardener
(Continued from Page B 2)
The number to call is 301-876-2154.
If herbs are a special interest of
yours, you might want to check out
some of the herb resources,
catalogs and gardens listed below.
Herb Resources,
Catalogs A Gardens
The National Herb Garden
U.S. National Arboretum
3501 New York Ave., N.E.
Washington, D.C. 20002
(202)475-4865
The Herb Society of America
2 Independence Court
Concord, MA 01742
1966 Herb Directory
Diane Lea Mathews
Box 134
Salisbury Center, NY 07865
$6.00
AUoway Gardens and Herb Farm
456 Mud College Road
Littlestown, PA 17340
717-359-4548 or 4363
Woodland Books
P.0.80x 1422
Provo, Utah 84603
\
Pressure treated wood
with cedar shake shingles
or
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with asphalt shingles.
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RD 2, Box 59, Millersburg, PA 17061
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Delaware extension home
economist Claudia Holden, a high
quality pickle begins with high
quality ingredients. Fruits and
vegetables must be firm and not
overripe. Be sure to wash all
produce thoroughly, and remove
blossoms. Cucumber blossoms
contain enzymes that may soften
cucumbers during fermentation.
Holden says it’s important to
carefully follow recipes. Don’t cut
down on any ingredients,
The Sandy Mush Herb Nursery
Rt. 2, Surrett Cove Road
Leicester, NC 28748
Catalog |2.00
Companion Plants
Route 6, Box 88
Athens, Ohio 45701
Catalog $1.50
The Rosemary House
120 S. Market Street
Mechanicsburg, PA 17055
Catalog $1.25
Well Sweep Herb Farm
317 Mt. Bethel Rd.
Port Murray, NJ 07865
Catalog $l.OO
Caprilands Herb Farm
534 Silver Street
Coventry, CT 06238
Catalog fori Stamp
Stillridge Herb Farm
10370 route 99
Woodstock, MD 21163
Catalog $.75
Southern Herbs
P.0.80x 3722
Winter Springs, FL 32708
Phone (305)695-6750
Newsletter $9/yr.
Gazebos made to
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Dealer Inquiries
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especially the vinegar and salt.
Follow the directions in the recipe
for the size of pickle you have
chosen. And if you’re using
cucumbers, choose a variety
raised for pickling. Alsu, don’t use
waxed cucumbers - pickling liquid
won’t be able to penetrate the skin.
Use high-grade cider vinegar or
white, distilled vinegar, says
Holden. White Vinegar is best for
pickling light-colored products
such as cauliflower and pears.
Vinegar acidity should be 5 per
cent. (Check the label for vinegar
strength.)
The choice of salt is important
too, since salt contributes to the
characteristic flavor and texture
of pickles, and lowers the acidity.
Holden recommends pure,
granulated salt, which may be sold
as pickling or canning salt. Kosher
salt is also fine to use. Although
iodized salt can be used, additives
may make the brine cloudy.
Salt-free pickle recipes are
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available. However, no-salt pickles
are perishable and must be
refrigerated or frozen.
Hard water may interfere with
the curing process in pickling and
cause shriveling or discoloration.
If soft water is unavailable, boil
hard water for 15 minutes, then
cover and set aside for 24 hours.
When ready to use, remove any
scum from the surface, then pour
the water slowly from the con
tainer so that sediment is left on
the bottom. Buying distilled water
is simpler, but more expensive.
Select the proper equipment for
heating pickling liquids, advises
Holden. “Don’t use utensils of
copper, brass, iron or any
galvanized material. They may
CALL COLLECT OR MAIL
COUPON FOR MORE INFORMATION
State Zip
react with salts or acid to change
the color or taste of your pickles.”
Holden recommends heat
processing for all pickled products.
Use a boiling water bath, with
water at least 2 inches over the
tops of the jars in the canner.
Process pickles for at least 10
minutes. The recipe may specify a
longer boiling period. Start timing
after the jars have been placed in
the canner and the water returns to
aboil.
“Many fruits and vegetables
other than cucumbers can be
successfully pickled,” Holden
points out. “Try green beans, okra,
cauliflower, beets, pears, peaches,
watermelon, ‘and combintions
made into chutneys. ”
Ir s
Products Include Household
Molasses, Syrup & Edible Oil
★ SHOOFLY PIE ★ PEANUT BUTTER
MIX * CORN SYRUP
★ BAKING ★ TABLE SYRUP
MOLASSES * HONEY
★ BARBADOS * COCONUT OIL
MOLASSES * CORN OIL
★ BLACKSTRAP ★ SOYBEAN OIL
MOLASSES * PEANUT OIL
★ PANCAKE SYRUP
If your local store does not have it,
CALL OR WRITE FOR FREE
BROCHURE & PRICES
-mmmr-
GOOD FOOD INC.
(F ood Division Of Zook Molasses Co.)
West Main St., Box 160
Honey Brook, PA 19344
Phone: 215-273-3776
Call toll free in PA: 800462-7464
Ont SO Yutt Of Service
feiUßir;
'ipri
M
(215) 267-4911
lail To Box P-50, RD
Stevens, PA 17578