قراءة كتاب Making Fermented Pickles

تنويه: تعرض هنا نبذة من اول ١٠ صفحات فقط من الكتاب الالكتروني، لقراءة الكتاب كاملا اضغط على الزر “اشتر الآن"

‏اللغة: English
Making Fermented Pickles

Making Fermented Pickles

تقييمك:
0
No votes yet
المؤلف:
دار النشر: Project Gutenberg
الصفحة رقم: 1


I

NFORMATION AND DIRECTIONS for pickling vegetables in brine have been prepared for the use of housewives and producers of pickles, and to meet the needs of extension workers.

Cucumber (salt, sour, sweet, dill, and mixed) pickles and sauerkraut are given most attention. String beans, green tomatoes, chayotes, mango melons, burr gherkins, cauliflower, corn on the cob, and some fruits, such as peaches and pears, are mentioned.

Although intended mainly for guidance in putting up pickles on a small scale in the home, this bulletin may be used also in preparing large quantities on a commercial or semicommercial scale.

This bulletin is a revision of, and supersedes, Farmers' Bulletin 1159.

Washington, D. C. Issued August, 1924

MAKING FERMENTED PICKLES

By Edwin LeFevre, Scientific Assistant, Microbiological Laboratory, Bureau of Chemistry


CONTENTS

Page
How brining preserves vegetables 1
Equipment for brining and pickling 2
Supplies for brining and pickling 4
Cucumber pickles 5
     Salt pickles 5
     Sour pickles 7
     Sweet pickles 8
     Dill pickles 8
Mixed pickles 10
Sauerkraut 10
Fermentation and salting of vegetables other than, cucumbers and cabbage 11
Causes of failure 12
Coloring and hardening agents 14
Tables and tests 14
A

LTHOUGH excellent pickles can be bought on the market at all seasons of the year, many housewives prefer to make their own, particularly when their home gardens afford a plentiful supply of cucumbers.

Brining is a good way to save surplus cucumbers that can not be used or readily sold in the fresh state. Instead of letting them go to waste it is very easy to cure them, after which they may be held as long as desired or until they can be sold to advantage, either in local markets or to pickle manufacturers. Thus growers are protected against loss by overproduction or from inability to speedily market a perishable crop, and the pickle market receives the benefit of a steady supply.

HOW BRINING PRESERVES VEGETABLES

When vegetables are placed in brine the juices and soluble material contained in them are drawn out by the force known as osmosis.

The fermentable sugar present in all fruits and vegetables, which is one of the soluble substances extracted by osmotic action, serves as food for the lactic-acid bacteria which break it down into lactic acid and certain volatile acids. In some vegetables, like cucumbers and cabbage, where the supply of sugar is ample and other conditions are favorable to the growth of the lactic bacteria, a decided acid formation takes place, constituting a distinct fermentation. The acid brine thus formed acts upon the vegetable tissues, bringing about the changes in color, taste, and texture which mark the pickled state.

As a rule, a solution of salt is used, although some vegetables quickly give up enough moisture to convert dry salt into brine. Salt also hardens or makes firm the vegetables placed in brine and checks the action of organisms which might otherwise destroy the plant tissues.

Cabbage is well preserved in its own brine in the form of sauerkraut. Other vegetables and some fruits may, under certain conditions, be economically preserved by brining. As a rule, however, canning is preferable for these products, because food values and natural flavors are better preserved by that method. Lack of time, a shortage of cans, or an oversupply of raw material may justify the preservation of vegetables other than cucumbers and cabbage by curing in brine.

EQUIPMENT FOR BRINING AND PICKLING

Stone jars are the most convenient and desirable receptacles (fig. 1) for making small quantities of pickles. Stoneware is much more easily kept clean and absorbs objectionable odors and flavors to a smaller extent than wood. Straight-side, open-top jars, which come in practically all sizes, from 1 to 20 gallons, are best for this purpose. Those used for the directions given in this bulletin are 4-gallon jars which hold about 12 pounds (one-fourth bushel) of cucumbers. If only very small quantities of pickles are put up, wide-mouth bottles or glass jars will do.


Pages