American Commercial Methods of Manufacturing Preserves, Pickles, Canned Foods, Etc PDF ePub eBook

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American Commercial Methods of Manufacturing Preserves, Pickles, Canned Foods, Etc free pdf Excerpt from American Commercial Methods of Manufacturing Preserves, Pickles, Canned Foods, Etc A tank of the above size is more economical, as to first cost, and will answer all purposes if the cucumbers are not sorted into the various sizes before they are put in brine. This is sometimes done, but it is not practical, the better method being to sort the cucumbers in to at least four sizes before they go into the brine. The first size is up to two inches long- second size from 2 to 3 inches- third size from 3 to 4 inches, and the remaining sizes coming out of the open end of the machine can be farther sorted by hand, but the writer considers the four sizes sufficient. Now when the pickles are sorted up into four sizes, as advised, there will be four tanks under process of filling, and unless the cucumbers are received in very large quantities, it will require an extended time to fill some of the tanks, and the writer finds the most convenient tank is that of about 12 foot bottom and 61/2 stave, i.e., 12 feet in diameter and 6 feet deep. The question as to the best material to make the tanks from is one on which all packers do not agree. Pine or cypress are usually the lumbers used, and there are arguments for and against both. The writers objection to cypress is the fact that it is so very brittle, and then, too, it is much harder to swell tight when it once gets dry and shrinks. On the other hand it is claimed it will last much longer than pine, but with all, the writer prefers pine. Another experience the writer has had that has caused him time and worry is that a tank that will hold water will not oft times hold pickle brine. If a leak occurs in the staves of a tank it is very easily remedied, but if it occurs in the bottom it is sometimes difficult to get at. To obviate this trouble the writer makes it an invariable rule to cork the bottom, especially around the staves, with a light strand of candle wicking: this precaution may save a world of trouble. Salting Cucumbers. As we say in our chapter on tanks, 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. 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.

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Details Book

Author : C a Shinkle
Publisher : Forgotten Books
Data Published : 27 September 2015
ISBN : 1332098576
EAN : 9781332098576
Format Book : PDF, Epub, DOCx, TXT
Number of Pages : 228 pages
Age + : 15 years
Language : English
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  • American Commercial Methods of Manufacturing Preserves, Pickles, Canned Foods, Etc free pdfAmerican Commercial Methods of Manufacturing Preserves, Pickles, Canned Foods, Etc

    . Excerpt from American Commercial Methods of Manufacturing Preserves, Pickles, Canned Foods, Etc A tank of the above size is more economical, as to first cost, and will answer all purposes if the cuc