Suggestions And Directions For Pickling Recipe

Ingredients for Suggestions And Directions For Pickling

• Here are a few suggestions and directions for pickling:

Instructions

1. Apricots.
2. Remove skins by dipping in hot water.
3. Use Hot Method.
4. Bananas.
5. Peel and cut in thick slices.
6. Use Cold Method.
7. Beets.
8. Wash and boil with skin in salted water for 15 minutes.
9. Peel and cut in slices or dice.
10. Use Hot or Cold Method.
11. Blackberries.
12. Wash and drain berries.
13. Use Hot Method.
14. Brussels Sprouts.
15. Clean, wash and boil in salted water for 10 minutes.
16. Immerse in cold water and drain.
17. Use Hot or Cold Method.
18. Carrots.
19. Wash, peel and quarter or slice.
20. Boil in salted water for 10minutes.
21. Immerse in cold water and drain.
22. Use Hot or Cold Method.
23. Cauliflower.
24. Cut in small pieces.
25. Wash and boil in salted water for 6 minutes.
26. Immerse in cold water and drain.
27. Use Cold or Hot Method.
28. Celery, Clean, wash and cut in pieces of uniform size.
29. Boil in salted waterfor 5 minutes.
30. Immerse in cold water and drain.
31. Use Cold Method.
32. Crab Apples.
33. Remove blossom ends.
34. Wash, but do not pare.
35. Use Hot
36. Method.
37. Corn.
38. Scrape corn from cob.
39. Wash and boil for 10 minutes in salted water.
40. Use Hot Method.
41. Cucumbers, large.
42. Peel and quarter or slice.
43. Cover with salt and let stand overnight.
44. Drain.
45. Use Hot or Cold Method.
46. Cucumbers, small, known as pickling cucumbers.
47. Wash, but do not peel.
48. Put in a Jar and cover entirely with salt.
49. Let stand for 2 days.
50. Drain.
51. Use Cold Method.
52. Currants.
53. Pick, wash and remove stems.
54. Use Hot or Cold Method.
55. Red, white or black currants can be used.
56. Gooseberries.
57. Pick, wash, but do not remove stems.
58. Use Cold Method.
59. Grapes.
60. Pick grapes.
61. Do not remove stems.
62. Use Cold Method.
63. Grapesshould be firm and not too ripe.
64. Any color or variety of grapes can be pickled.
65. Leeks.
66. Wash, peel and cut in uniform lengths.
67. Boil in salted water for 2 minutes.
68. Immerse in cold water and drain.
69. Use Cold Method.
70. Lemons.
71. Use small ones only.
72. Wash and cut in thick slices.
73. Use Cold Method.
74. Melons.
75. Use under-ripe melons.
76. Remove flesh and cut in slices.
77. Use Cold Method.
78. Onions, green.
79. Wash, peel and cut in uniform lengths.
80. Use Cold or Hot Method.
81. Onions, large.
82. Peel and slice.
83. Use Cold or Hot Method.
84. Onions, small.
85. Peel and wash after peeling.
86. Drain.
87. Use Cold or Hot Method.
88. Oranges.
89. Use small and under-ripe ones only.
90. Wash, and cut in thick slices.
91. Use Cold Method.
92. Peaches.
93. Remove skins by dipping in hot water.
94. Use Hot Method.
95. Pears.
96. Peel, core, and cut in halves or quarters according to size.
97. Use Hot Method.
98. Peppers, green or red.
99. Wash and cut in halves.
100. Remove seeds.
101. Cut in slices or strips.
102. Use Hot or Cold Method.
103. Pineapple.
104. Pare, core and slice not too thin.
105. Use Hot Method.
106. Plums.
107. Use only small ones.
108. Leave stems on.
109. Wash and drain well.
110. Use Cold Method.
111. Radishes.
112. Wash, clean, remove hairs, and cut both ends.
113. Use Cold Method.
114. Raspberries.
115. Pick, wash and drain.
116. Use Hot Method.
117. Rice.
118. Wash rice until water is clear.
119. Put in boiling salted water and boil for 15 minutes.
120. Wash under running cold water until rice is cold.
121. Drain and pack tightly in jars.
122. Use Cold Method.
123. Spinach.
124. Wash and remove stems.
125. Pack tightly in jars.
126. Use Cold Method.
127. String Beans.
128. Wash and remove strings and ends.
129. Cook in boiling salted water for about 15 minutes.
130. Immerse in cold water and drain.
131. Use Cold or Hot Method.
132. Tomatoes, green.
133. Use small green tomatoes.
134. Do not peel.
135. Use Hot or Cold Method.
136. Tomatoes, yellow.
137. Use small yellow tomatoes.
138. Do not peel.
139. Use Hot or Cold Method.
140. Watermelon rinds.
141. Soak watermelon rinds overnight in salted water.
142. Drain off brine.
143. Boil in fresh water until tender.
144. Immerse in cold water.
145. Drain well.
146. Use Cold Method.
147. Any combination of fruits pickled together makes an appetizing relish.
148. Any combination of vegetables pickled together makes an appetizing relish.
149. 10 Smoking:
150. Food materials preserved by smoking are less likely to be attacked by insects.
151. The most common preservation by smoking is that of meat and fish.
152. For smoking fish the time required depends upon the size of the fish (usually about 12 hours).
153. For smoking meat the time required for smoking depends upon the taste and the color desired (generally 36 to 40 hours of continuous smoking).
154. The success of preserving by smoking depends upon a suitable smokehouse, proper fuel, and proper burning of fire.
155. A small smokehouse is preferable to a large one.
156. All meats and fish to be smoked must have been treated first with brine or dry salting (seep.
157. 452), then removed and hung up to drip and dry before being put in the smokehouse.
158. In the smokehouse the materials to be smoked should hang 7 to 8 feet above the fire.
159. It is even better to have the fire on the outside of the house, and to allow the smoke to come into the smokehouse through an opening in the wall.
160. The best fuel for smoking food materials is green hickory or con Avoid in any event any resinous wood-this gives a disagreeable smoky flavor.
161. Corncobs catch fire and flame up very easily, so they must be watchedsmoking may be done by keeping the fire continuously going, but the and equally good results are obtained by smoking for a few hours each day for one or two weeks.
162. There are no special recipes for smoking.
163. Food materials which can be smoked are listed as follows:
164. Meats Fish
165. Bear Anchovies
166. Beef Codfish
167. Deer Fish roe
168. Ducks Haddock
169. Geese Herring
170. Lamb Salmon
171. Pork Sardines
172. Wild Boar Smelts

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