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 10 · column 5 of 7 · from the scan, no model involved
ment. Discard sediment.
Additives such as lime and alum have for years been used to ensure crisp pickles. These are no longer recommended or needed.
The brine (or pickling solution) must be available in sufficient quantity to keep the acid-salt-sugar levels high enough to prevent growth of microorganisms. Commercially1, about 60 percent product and 40 percent brine is used. This means at least 1-1/2 cups brine is needed per quart of finished product.
There is a disagreement about whether to heat pickles and relishes after they are packed in glass containers. The U.S. Department of Agriculture suggests end processing in a boiling waterbath for best keeping. Unlike canning, the time for
93.7%