American Commercial Methods of Manufacturing Preserves, Pickles, Canned Foods, Etc (Classic Reprint)

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9781332098576: American Commercial Methods of Manufacturing Preserves, Pickles, Canned Foods, Etc (Classic Reprint)

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 6½ 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....

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Shinkle, C. a.
Published by Forgotten Books 4/19/2017 (2017)
ISBN 10: 1332098576 ISBN 13: 9781332098576
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Book Description Forgotten Books 4/19/2017, 2017. Paperback or Softback. Book Condition: New. American Commercial Methods of Manufacturing Preserves, Pickles, Canned Foods, Etc (Classic Reprint). Book. Bookseller Inventory # BBS-9781332098576

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C a Shinkle
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Book Description Forgotten Books, United States, 2017. Paperback. Book Condition: New. Language: English . Brand New Book ***** Print on Demand *****. 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. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at 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. Bookseller Inventory # AAV9781332098576

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C. A. Shinkle
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C a Shinkle
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Book Description Forgotten Books, United States, 2017. Paperback. Book Condition: New. Language: English . Brand New Book ***** Print on Demand *****.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. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at 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. Bookseller Inventory # AAV9781332098576

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Book Description Forgotten Books, United States, 2017. Paperback. Book Condition: New. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. 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. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at 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. Bookseller Inventory # LIE9781332098576

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