American Commercial Methods of Manufacturing Preserves, Pickles, Canned Foods, Etc #233941

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 flab 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.