Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 2 · column 3 of 9 · from the scan, no model involved
Byi Nancy B. Saciht
Extension Agent
It is hard to decide just what to do with all the garden produce this time of year. Now is a good time to make new and different recipes for Christmas gifts. Even your old standard jam recipe with a bright bow around the jar will be a welcomed gift anytime of the year.
We have a good publication titled, “Making Pickles and Relishes at Home,” which has good bask recipes. Just call 675-3619 or stop by the Extension Ofice in Washington if you want a copy.
If you are making pickles now you may be interested in the common causes of poorquality pickles.
Shriveled Pickles — Shriveling may result from using too strong a vinegar sugar, or salt solution at the start of the pickling process. In making the very sweet or very sour pickles, it is best to start with a dilute solution and increase gradually to the desired strength.
Overcooking or overprocessing may also cause shriveling.
Hollow Pickles — Hollowness in pickles usually results from 1. Poorly developed cucumbers, 2. Holding cucumbers too long before pickling, 3. Too rapid fermentation, 4. Too strong or too weak a brine during fermentation.
68.2%