Preserving Vegetables by Salting, Drying, and Storing

Excerpt from Preserving Vegetables by Salting, Drying, and Storing: A Saving of Expensive Equipment, Glass and Tin Containers, Fuel Salted vegetables should in general be well rinsed in cold Water when removed from the brine, and then soaked in three or four times their measure of cold water to draw out the excess salt. The time necessary for soaking varies with the kind of vegetable. If the water is changed occasionally less time will be required for soaking. They should then be drained, rinsed well, put on to cook in cold water, and brought slowly to the boiling point, after which they should be cooked slowly until they are tender, the time required being practically the same as for fresh vegetables. 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.