xt7n028pdv8t https://exploreuk.uky.edu/dips/xt7n028pdv8t/data/mets.xml   Kentucky Agricultural Experiment Station.  journals kaes_circulars_004_442 English Lexington : The Service, 1913-1958. Contact the Special Collections Research Center for information regarding rights and use of this collection. Kentucky Agricultural Experiment Station Circular (Kentucky Agricultural Experiment Station) n. 442 text Circular (Kentucky Agricultural Experiment Station) n. 442  2014 true xt7n028pdv8t section xt7n028pdv8t   ‘*i    ‘‘;    ‘‘;   ~  
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UNIT V _ U
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By Edith Lucy ond Dorothy Gentry
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cmcUi.An 442
  University of Kentucky . . College of Agriculture and  
(fri} Home Economics . . Agricultural Extension Division
..5.47  
Thomas P. Cooper, Deon and Director t

 l Units in the Cunning Project
Seven units are available to 4-H Club girls who wish to
_ take the canning project. lt is best to take the first 3 in the I
order given. or vi
Unit I ................ Fruits and Fruit Juices SQL;
Unit ll ................ Tomatoes and Tomato Juice mgd
vine
Unit lll ................ Vegetables l
Th *
Unit IV ................ Meats (Use U. S. Dept. of Agriculture pei,
AW I—lIO) In this unit, can—— but
_ 5 quarts chicken SPEC
5 quarts pork
  - 5 quarts of meat (other than pork GH
or chicken if available) SWE
30 quarts of fruits and vegetables mts
Keep a record using 4-H Canning and
Record Book ,,0,
Unit V ................ Pickles and Relishes
Unit VI ................ Jellies, Jams, and Marmalades
Unit VII ................ Canning Budget T!
Help plan and can the budget for _
the family.
Can at least a budget for one person
(IOO jars).
Use budget plan in Canning Record
Book. ·=
Use the above circulars for canning  
directions.  
A 4-H Canning Record Book is available for keeping G
record in any unit. 5_
6.

 4-H CLUB CANNING PROJECT
UNIT V
PICKLES AND RELISHES ‘
By Edith Lacy and Dorothy Gentry
ah to
i the The process of preserving vegetables or fruits with salt water , I
or vinegar is colled pickling. "Pickles" are those preserved whole *
or in large pieces; "relishes" are those chopped fine and pre- ‘
served. Several different kinds of pickles and relishes can be ‘ r
made by combining fruits and vegetables with various spices and
vinegar.
e Pickles and relishes have a sharp aroma and a spicy flavor.
Hum They are highly seasoned and when used with bland foods their
penetrating flavor adds zest. They are not a food for every meal, A
l— but when served occasionally, either alone or combined with less _ T
spicy foods, they stimulate the appetite.
To buy pickles and relishes is expensive, but to make them
pork at home costs little. Recipes are given in this unit for sour, dill,
_S sweet cucumber, fruit, and mixed pickles; relishes, chili sauce, _ p
' _ catsup, and sauerkraut. The method of preparation and the kinds
mmg and amount of seasoning, are used as a basis for defining the va-
rious types of pickle and relish products.
WHAT TO DO IN UNIT V ·
l. Can 20 pints of pickles or relishes including
  at least 5 varieties described in this cir-
t for  ""’““"‘ culor.
— 2. Label each jar, giving name of product and
3rS0¤ date canned. Use regular club labels for
County, District, and State exhibits. For
2C0fd home storage use homemade labels.
.¤»y,.,_$. m.:_m.,. 3. Can at least 35 quarts of fruits, vegetables,
l¤l*'l9   and meats as a review of the first units.
    4. Show someone how to make one kind of pickle
ng G k' j or relish, or demonstrate how to use a pres-
sure cooker. '
5. Exhibit 5 pints of 5 varieties of pickles and relishes. Show fruits, _
vegetables, and meats in open class if there is an exhibit or
fair in your county or community.
6. Keep a complete record in the 4-H Canning Record Book.
3 .

 l 4
KNOW YOUR JARS . . . AND HOW TO SEAL THEM
( C
  M¢.+¤l band - . from
  3-piece cup-—met¤| bund, glass lid, greg,
  Grass rrd and rubber—Fit rubber to underside of timer
\ -·.==’ the lid. Place lid, with rubber side down, ing t
-  "R“bl°°" on top of the jar. Screw the band on bring
  S"' l""° firmly . . . then turn buck ulmost ¤ quar-
 F ter turn. After jar with food in it has Long
( \ been boiled and taken out of the water, l
l l     screw the band on tight. rrrg
they
( in a
brin
 "‘*°' "°"" 2-piece cop. Place metal lid, with rub- the
q'  Merci na wm. ber side down, on top of jar. Screw band hw
A ”"""`°" '°H’°' on firmly, and do not tighten it again cup:
Ws; Seal here _ _
r . t ·, even after the jar of food is taken from pla:
[ ‘ E   the boiling water. to t
wec
l .l ll Jl  
mir
ei iu unc
css "Lightning" jar. Fit rubber in place the
 ,?r_r,r”, on ledge at top of the jar. Put on glass cov
lid, then push the long wire clamp tight prc
Sm hm over top of lid. Leave short wire loose. bei
 
  erm? After the jars of food have been boiled the
QQ  and taken out of the boiling water . . . bei
r [ rr   I  push this short wire down. isc
1 il in
if
Q
  POVCEJOHI-·   . . · _  
  ==r··~ ·=¤p Zinc porcelain-lined cap with shoul-
Qepubbcr der rubber ring to fit standard Mason jar. . Sh
Fit wet ring down on jar shoulder, but L qr
f`5°°'• ’*•*• don't stretch more than needed. Fill jar, Cr
then screw cap down firmly and turn ll br
W back M; to % inch. As soon as jar l$ T_
r taken from canner, quickly screw CGP Oi
_ down tight to complete seal. br

 5
HOW TO BRINE CUCUMBERS
Cucumbers which have been cured in brine by the long process
from 4 to 6 months make a crisper, better flavored, and darker V
lid, green pickle than those which have been brined for a shorter
9 Ol time. Small, cut, or chopped cucumbers require less time for brin-
¤W¤, ing than do large cucumbers. Relishes may be made by the short
l On brine process satisfactorily. ‘
guar-
hos Long Process V
ater, Make the brine by dissolving 2 cups of salt in l gallon of boil-
ing water. Let the brine cool. Don't wash the cucumbers unless
they are very dirty, but wipe them with a clean cloth. Put them
in a clean, stone jar or crack, and completely cover them with the
brine. Then put a plate or board (small enough to slip down inside
rub- the jar or crock) over the cucumbers and place a weight on it ‘ j
>¤¤d heavy enough to keep it under the brine. The next day, place 2
gain cups of salt on the cover and allow it to dissolve gradually. Don't
:F0m place the salt under the cover because much of it would then sink
to the bottom, making a brine too strong at the bottom and too
weak at the top. Seven days later place % cup salt on the brine
cover. Repeat % cup salt each week for 5 weeks or more, skim-
ming the brine as scum forms. lf the cucumbers are kept well
under the brine, and salt is added, it will not be necessary to seal
·lace them. lt is important to keep all the cucumbers covered. One un-
jlass covered cucumber may cause an entire batch to spoil. This curing
ight process requires at least 6 to 8 weeks, depending on size of cucum-
lose. bers and temperature of the room-—the larger the cucumbers and
niled the cooler the room, the longer the time needed. When the cucum-
- - · bers contain no white spots and are an even olive green, the curing
is complete. Then take the cucumbers from the brine and soak them
in cold water overnight to remove excess salt. Repeat the soaking
if necessary, before making pickles.
I Short process
7;; Very small cucumbers up to 2 inches may be brined by the
but `  Short process. Make the brine by dissolving l cup of salt in 4
jar quarts of boiling water, and let it cool. Place the cucumbers in a ‘
_n il Clean stone jar and cover with the cooled brine. (Cover the cucum- _
lr is bers with a plate or board, weighting it to hold it under the brine.)
mp T0 help give the finished pickles a bright green color, put a layer
Of fresh green grape leaves in the bottom of the jar, another
between layers of cucumbers 4 or 5 inches thick, and another

 . 6
layer on top. Stir gently twice a day after the second day. When to rer
the cucumbers have stood 5 to 7 days in the brine, drain them turns
and cover with fresh cold water. Change the cold water 2 or3 jar, pi
times, then let them stand 24 hours in the clear water. lf the ¤ lays
cucumbers are still salty, repeat the process. with i
jar is
T CUCUMBER PICKLES _C
Sweet Pickles lylcl
Sweet pickles are made from cucumbers which have been W3;}
cured in a brine, processed to remove the excess salt and covered
with a sweetened spiced vinegar. Use cucumbers which have been
brined and had the excess salt removed. Add l cup of sugar to l
quart of good apple cider vinegar and 2 teasponfuls of spices tied F
loosely in a cheesecloth bag. Bring the vinegar, sugar, and spices or cri
to a boil, and remove the spice bag to prevent darkening pickles. und
Pour over % gallon of the cucumbers. The next day pour off the in a
vinegar, add another cup of sugar and if vinegar is not spicy
. . . Peuc
l · enough replace spice bag; bring to boil and pour over the cucum-
bers. Repeat on the third day. Allow the cucumbers to stand in
the sweetened spiced vinegar until they have a good flavor. Pack
pickles into glass jars and cover with the same spiced vinegar after
bringing it to a boil. Seal and store. eeel
ing
Sour Pickles Drai
Sour pickles are made from cucumbers which have been cured the
in a brine processed to remove the excess salt and covered with %l
plain or spiced vinegar. Place brined cucumbers from which excess the
salt has been removed in a stone or glass jar, cover with a 4-6% and
vinegar and allow pickles to remain in vinegar ten days. Drain, nigl
add fresh vinegar and seal. clec
Sour Spiced Pickles Gnd
Heat spices in the vinegar, which is to be poured over the Swe
cucumbers at the end of ten days. A good flavor may be obtained
by heating l oz of stick cinnamon, % oz whole cloves in 6 C GPF
vinegar for five minutes, strain and pour the spicy mixture 0v€¤' sw,
the cucumbers. The cucumbers should be allowed to cool after
spiced vinegar is poured over them, before sealing. ten
Dill Pickles _ we
Dill pickles are brined cucumbers flavored with the herb, dill.
Place lOO large cucumbers in a jar and cover with a brine Of
- made by using lh c salt to l gallon of water. Allow cucumbers Of

 7 i
Ihen to remain in brine until an acid test is given. (Blue litmus paper
hém turns red when placed in brine.) Drain and arrange in layers in a
or 3 jgr, putting grape or cherry leaves in the bottom ofthe jar, placing .
the ¤ layer of cucumbers on the leaves and sprinkling the cucumbers
with dill, a few cloves and pieces of red pepper. Repeat until the
jar is filled. ’
Cover with the brine which was poured off the cucumbers, to i
which has been added % c mustard seed, % c horseradish and j
Deen h c salt. Cover with cheesecloth, put a plate or board and a light W (
Bred weight on top, and seal with paraffin.
Qi'? rnuit mciices or crab apples, cooked in a sweetened spiced vinegar. Watermelon
kles. and cantaloupe pickles are brined for a short time, then cooked ( .
’ the in a spiced vinegar. .
  Peach Pickles
d in 6 lb peaches (preferably 2 c vinegar
clingstones) 2 oz mixed pickling spice
)GCl< 6 C SUQGT (remove peppers)
Jfter 2 c water
Peel small, firm peaches, and drop into a sirup made by boil-
ing the sugar and water together, and boil for fifteen minutes.
Drain sirup from peaches, add vinegar and spices to it, and boil _
ured the sirup for l5 minutes. Add peaches to spiced sirup, cook for
with % hour, cover, and let stand overnight. The next morning, drain
cess the sirup from the peaches, boil for 20 minutes, add the peaches,
-6% and cook for i5 minutes longer. Cool and again let stand over-
·ain, night. The next morning boil peaches in the sirup until they are
clear and tender. Pack them in jars, cover with strained sirup, seal,
Gnd process 20 minutes at a simmering temperature.
the Sweet crubupple pickles
ined Wash and remove the blossom ends from ripe but firm crab-
6 c apples. Follow directions for peach pickles.
3;;; Sweet pear pickles
Cook small, ripe, but firm pickling pears in clear water until `
tender, then follow directions for sweet peach pickles. -
dm- Watermelon rind pickles
irine Trim green and pink from watermelon rind and cut in pieces
bers Of desired size. Cover with a brine made by adding 3 tablespoons
Of salt to l quart of water, and let stand overnight. Drain, and i

 T P 8
cook rind in clear water until tender; then follow directions for li‘9 kel
peach pickles. lew m'
utonci
PICKLED VEGETABLES
Make vegetable pickles by brining them and cooking with ¤
spiced vinegar. RQ
T ufew
Pickled onions D_ _
Peel tiny white pickling onions, and place in a brine made mel
by dissolving 3 cups of salt in l gallon of water. Use a weight to
hold onions under brine, and let stand for 5 weeks. Drain and
rinse in cold water; drain again and pack in sterilized jars. Make
a sirup of equal parts of vinegar and sugar, and bring to boil. mw}
Pour boiling hot sirup over onions in jar. Cover jar but do not seul. SGH tc
Drain off vinegar solution for 3 successive mornings, reheating it water
each time and pouring it back over onions in jar. With the third Surg
and last heating, add l teaspoon pickling spices to each pint jur _ Emma
· of onions, and seal at once. mg G
Mixed pickles chow,
Mixed pickles are made from a combination of vegetables,
brinecl for a short period, covered with a spiced vinegar either
sweetened or unsweetened, and simmered for a few minutes.
l qt small cucumbers 4 T mustard seed
i pt pickling onions 2 T celery seed
i pt small carrots l% c sugar
i pod hot red pepper 5 c vinegar Ch
2 sweet red peppers Spices if desired OP
l pt % inch pieces celery Let gi
l pt cauliflower been
Soak cucumbers and onions separately for 24 hours in a brine bug
made by dissolving l cup salt in l gallon of cold water. Rinse ¤n