Description
Excerpt from American Commercial Methods of Manufacturing Preserves, Pickles, Canned Foods, Etc
As we say in our chapter on we strongly advocate the Sorting of the cucumbers into at least four sizes when they are received at the salting station, and to do this with economy one should have a sorting machine, and so far as the writer knows, the rotary machine is the best. There are two generalmethods of salting cucumbers; one called dry salting - the one in general use - the other brining. There is a difference of opinion as to which is the best oi_ these methods. It is claim ed by some that where the dry salting is used there are too many so called ?ab pickles, pickles that are badly shrunken, and will not plump out in the process, and such may be the case if the salt is not properly distributed over the pickles. On the other hand, the tank will hold from to 1-3 more pickles when dry salted than when the brine method is used.
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This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
As we say in our chapter on we strongly advocate the Sorting of the cucumbers into at least four sizes when they are received at the salting station, and to do this with economy one should have a sorting machine, and so far as the writer knows, the rotary machine is the best. There are two generalmethods of salting cucumbers; one called dry salting - the one in general use - the other brining. There is a difference of opinion as to which is the best oi_ these methods. It is claim ed by some that where the dry salting is used there are too many so called ?ab pickles, pickles that are badly shrunken, and will not plump out in the process, and such may be the case if the salt is not properly distributed over the pickles. On the other hand, the tank will hold from to 1-3 more pickles when dry salted than when the brine method is used.
About the Publisher
Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Details
Publisher - Forgotten Books
Language - English
Hardback
Contributors
Author
C. A. Shinkle
Published Date -
ISBN - 9780266451907
Dimensions - 22.9 x 15.2 x 1.2 cm
Page Count - 225
Paperback
Contributors
Author
C. A. Shinkle
Published Date -
ISBN - 9781332098576
Dimensions - 22.9 x 15.2 x 1.2 cm
Page Count - 227
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