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The War Garden Victorious - Appendix 1I
Victory Edition 1919 HOME CANNING & DRYING of Vegetables & Fruits


CONTENTS

 

Title

I.

How the National War Garden Commission Came into Being

II.

The Story of the War Garden

III.

How War Gardens Helped

IV.

Types of War Gardens

V.

Uncle Sam's First War Garden

VI.

How Big Business Helped

VII.

How the Railroads Helped

VIII.

The Army of School Gardeners

IX.

Community Gardening

X.

Cooperation in Gardening

XI.

War Gardens as City Assets

XII.

The Part Played by Daylight Saving

XIII.

The Future of War Gardening

XIV.

Conserving the Garden Surplus

XV.

Community Conservation

XVI.

Conservation by Drying

XVII.

Why We Should Use Dried Foods

XVIII.

The Future of Dehydration

XIX.

Cooperation of the Press
  Chapter 19 - Cartoon Illustrations
   
 

APPENDIX

  "War Gardening,"
Victory Edition, 1919
INDEX
Cover / Letters / 1 / 2 / 3 / 4 / 5 / 6 / 7 / 8 / 9 / 10 / 11 / 12 / 13 / 14 / 15 / 16 / 17 / 18 / 19 / 20 / 21 / 22 / 23 / 24 / 25 / 26 / 27 / 28 / 29 / 30 / 31 / 32
More Letters / Back

 
  "Home Canning and Drying," Victory Edition, 1919
INDEX
Cover / Letters / 1 / 2 / 3 / 4 / 5 / 6 / 7 / 8 / 9 / 10 / 11 / 12 / 13 / 14 / 15 / 16 / 17 / 18 / 19 / 20 / 21 / 22 / 23 / 24 / 25 / 26 / 27 / 28 / 29 / 30 / 31 / 32
More Letters / Back
 
 


Color Plates

  Sow the Seeds of Victory - Every Garden a Munition PlantWILL YOU HAVE A PART IN VICTORY?

"Every Garden a Munition Plant"

James Montgomery Flagg


  War Garden Victorious Poster - War Gardens Over The TopA Poster Spreading the Idea of Militant War Gardens

Maginel Wright Enright


  War Garden Victorious Poster - Every Garden a Peace PlantA Poster for 1919, Symbolic of Victory

Maginel Wright Enright


  War Garden Victorious Poster - Can Vegetables, Fruits and the Kaiser tooCAN VEGETABLES, FRUIT AND THE KAISER TOO

J. Paul Verrees

A Poster Which Was Used in 1918, and Which, Amended–Following Germany's Defeat–Was Also Forceful in 1919

   
 

OTHER POSTERS

  We can can vegetables, fruti and the Kaiser too We can can Vegetables Fruit and the Kaiser too

 

 

page 31

HOME DRYING MANUAL
DRY ALL FOOD THAN CAN BE
DRIED

PICKLING VEGETABLES

      Pickling is an important branch of home preparedness food the winter months. Pickles have little food value, but they give a flavor to a meal which is liked by many. They should not be given to children.
   In pickling, vegetables are usually soaked overnight in a brine made of 1 cup of salt and 1 quart of water. This brine removes the water of the vegetable and so prevents weakening of the vinegar. In the morning the brine is drained off.
   Alum should not be used to make the vegetables crisp, as it is harmful to the human body. A firm product is obtained is the vegetables are not cooked too long or at too high a temperature.
   Spices, unless confined in a bag, give a dark color to the pickles.
   Enameled, agate or porcelain-lined kettles should be used when cooking mixtures containing vinegar.
   Pickles in crocks should be well covered with vinegar to prevent molding.
   Instructions for some of the most commonly used methods are given herewith.

Tomato Catsup

4 quarts ripe tomatoes, boil and strain.
Add 4 tablespoonfuls of salt.
2 cups of vinegar.
1 level teaspoonful each of cayenne pepper, cinnamon, cloves, allspice, mustard and black pepper.

   Boil rapidly until thick. Pour into hot sterilized bottles. Put the corks in tightly and apply hot paraffin to the tops with a brush to make an airtight seal. All spices, except cayenne pepper, should be enclosed in a cloth bag and removed when catsup is done.

Chili Sauce

2 dozen ripe tomatoes (dip in boiling water to peel).
6 peppers (3 to be hot).
3 onions/
2/5 cup of corn syrup.
2 tablespoonfuls of salt.
1 teaspoonful each of cloves, nutmeg and allspice.
1 quart of vinegar.

   Simmer 1 hour. Pour into sterilized jars or bottles and seal while hot.

Chow Chow

2 pints cucumbers. (1 pint to be small ones).
1 cauliflower soaked in salted water for one hour.
2 green peppers.
1 quart onions.

   Chop the above in small pieces. Sprinkle 1 cup of salt over them and let stand all night. Drain well in the morning.
   The sauce for Chow Chow is made as follows:

2 quarts vinegar.
1/4 pound of mustard.
1 tablespoonful of turmeric.
4/5 cup of corn syrup.
1/2 cup of flour.

   Make a paste of the mustard, turmeric, sugar, flour and a little vinegar. Stir this into the warm vinegar and boil until thick. Then add the vegetables and simmer for 1/2 hour. Stir to prevent burning. Put in cans while hot.

Cold Tomato Relish

8 quarts firm, ripe tomatoes; scald, cold-dip and then chop in small pieces.

   To the chopped tomato add:

2 cups chopped onion.
2 cups chopped celery.
2 cups corn syrup.
1 cup white mustard seed.
1/2 cup salt.
4 chopped peppers.
1 teaspoonful ground mace.
1 teaspoonful black pepper.
4 teaspoonfuls cinnamon.
3 pints vinegar.

   Mix all together and pack in sterilized jars.

Corn Relish

1 small cabbage.
1 large onion.
6 ears of corn.
2 tablespoonfuls of salt.
2 tablespoonfuls of flour.
1-1/2 cups of corn syrup.
2 hot peppers.
1 pint of vinegar.
1-1/2 tablespoonfuls of mustard.

   Steam corn 30 minutes. Cut from the cob and add to the chopped cabbage, onion and peppers. Mix the flour, sugar, mustard and salt—add the vinegar. Add mixture to the vegetables and simmer 30 minutes. Pour into sterilized jars or bottles and seal while hot.

Cucumber Pickles

   Soak in brine made of 1 cup of salt to 2 quarts of water for a day and night. Remove from brine, rinse in cold water and drain. Cover with vinegar, add 1 tablespoonful brown sugar, some stick cinnamon and cloves to every quart of vinegar used; bring to a boil and pack in jars. For sweet pickles use 1 cup of sugar to 1 quart of vinegar.

Dill Pickles

   To make dill pickles follow the directions for fermenting cucumbers, page 30, using alternate layers of dill leaves, whole mixed spices and cucumbers. The top layer should be of beet or grape leaves an inch thick.

Green Tomato Pickle

   Take 4 quarts of green tomatoes, 4 small onions and 4 green peppers. Slice the tomatoes and onions thin. Sprinkle over them 1/2 cup of salt and leave overnight n crock or enameled vessel. The next morning drain off the brine. Into a separate vessel put 1 quart of vinegar, 1 level tablespoonful each of black pepper, mustard seed, celery seed, cloves, allspice and cinnamon and 1 cup of corn syrup. Bring to a boil and then add the prepared tomatoes, onions and peppers. Let simmer for 20 minutes. Fill jars and seal while hot.

Green Tomato Pickle

   Wash and slice tomatoes. Soak in a brine of 1/4 cup of salt to 1 quart of water overnight. Drain well. Put in a crock and cover with vinegar to which have been added stick cinnamon and 1 cup of corn syrup for every quart of vinegar used. Once a day for a week pour off vinegar, heat to boiling and pour over tomatoes again. Cover top of crock with a cloth and put on cover. This cloth should be frequently washed.

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