Preparation: Wash, string, and slice the beans, and pack in layers with salt into stone jars. Each layer of beans must be stamped down with a wooden pestle. Through this process some juice will collect on the beans when they are all in. Now place a white piece of muslin on them, a little board weighted with a stone on top of that and keep them cool. When using, soak them in water to take out some of the salt. Look to it that there is no mould forming on them. The cloth, board and stone must be cleaned occasionally.
No. 71—YOUNG CARROTS.
- Young carrots
- Salt water for cooking
- For pickling, to each qt. of water, 1 tsp. of salt
Preparation: The young carrots should be of a uniform size. Clean and wash them, put them into boiling salt water until they are partly done, pour them into a colander and drain off the water. Place them in Economy jars, the first layer must have the points up and the second layer the points down. Make the jars ¾ full and pour on the cooled salt water in the proportions given above, close the jars tightly and boil them for 1½ hours in a boiler, as stated before.
No. 72—RED BEETS.
- 2 tbsps. of caraway seeds
- 1 pt. of vinegar
- 3 tbsps. of horseradish pieces
- ¼ cup of sugar
- 2 tsps. of salt
- 5 lbs. of red beets
Preparation: Clean the beets, boil until tender in boiling water, skin them and slice them about 1⁄10 inch thick into a stone jar. Strew caraway seeds on every layer and place the pieces or slices of horse radish between each layer. Boil the vinegar with salt and sugar and when cold, pour it over the beets to well cover them, tie up the jar or close the can well.
No. 73—GREEN PEAS.
- Green peas
- To every qt. of cold water, 1 tsp. of salt
Preparation: Shell the peas, wash them and put into Economy jars. Boil the salt water, cool it and fill the jars with it. Close the jars and boil in a covered wash boiler for 3 hours. Then take them out, dry them and test the jar covers. If these are not tight, put on other covers and boil the jars for ½ hour longer. The peas must not be yellow but tender and sound. If there are bad ones among them, they must be carefully selected or the preserves will not keep.