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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (May 27, 1959)
WEDNESDAY. MAY 27. 1959 HERALD AND NEWS. KLAMATH FALLS. OREGON PAGE 1 B lkMiadly'sMMiesi! By Florence Jenkins. Food Editor If I PICKLE WEEK I.J-' TT"'-W--. With the arrival of National Pickle Week 1959. Nalley's, Inc.i asked Pacific National Advertis ing Agency to prepare a special pickle advertisement (or the Her ald and Nes. It u scheduled (or today's edition, in color. Lola Barden. account execu tive with Pacific National's Seat tle office, has done a great deal of research on pickles, so today we publish her own story on Pickle week: Once a year there is a salute to that gay vegetable with "people-ways" the pickle. The event is National Pickle week, neia this year May 21-30. The pickle shows its "people- ways" in the way National Pickle Week is observed by Having tun. The gags on comic pages, by TV entertainers and the antics car ried on most anywhere add to gether for a lot of laughs, all of them poking fun at the pickle. Watching the "pickle popula tion grow at Nallcy Valley, a leading pickle processing locale of the West, sustains the fantasy that pickles are "little people and quite humanly set in their ways. too. borne 193 million cu cumbers become pickles every year at the plant. Only figure-conscious cucum bers are accepted by the receiv ing station at Nalley s. Inc. as potential "pickle people. Cucum bers are selected as to length and diameter, and they must be free of blemishes, crooks or nubs. Slim and straight cucumbers are the rule, coupled with freshness. And they must be "young" imma ture cucumbers make the best pickles. All have been grown from pedi greed seed, on Pacific Northwest farms. The special seed is con tributory to producing thin-skinned cucumbers, highly desirable for pickling. There are some 10.000 cucumber seeds to the pound which is sufficient to produce a couple of tons of cucumbers. Cucumbers may become either green stock for fresh packed pickles, or "salt" stock for dills and many other kinds of pickles. Fresh pack pickles, like cucum ber chips, are fun to eat hut thev deprive the pickles of getting fun out ot lite. No lingering fermen tation period for "green" stock cucumbers. Instead, they are rushed into glass jars, and are ready to be eaten 90 minutes af-l ter the process begins. For chips, the cucumbers are progressed rapidly through stages of grading, washing, mechanical slicing, ocillating (to sift out ends ana any broken slices) and a half-hour rest period in salt brine or should this be a salt break? The soaking vat hold' 700 pounds of sliced cucumbers at a time, together with a measured amount of sliced onions, the Globe variety. The vegetables are dip-neltcd from the cairn of the vat to a processing line as hectic as freeway. The slices are conveyed from the vat into a hopper di rectly above the filler, which oper ates on the plunger principle of pushing cucumbers into the jars. Each jar is one-third full of sweet liquor before the cucumbers arc added. This is a blend of cider vinegar, brown and yellow mus tard, celery seed and white sugar, held at 160 degrees. As a final step before vacuum sealing, wa ter is added in a trkkle to cre ate the proper head space and the jars are ready for pasteuriza tion, followed immediately by cool ing, air-drying, labeling and pack ing into cases. In contrast to this modern rush. cucumbers made into "salt" stock lead a leisurely life of one salt break after another, much as they have done in the 2.000 years of pickle history. A total of 4S1 wooden vats, hold ing approximately 3.000 gallons each, are used for this purpose in Nalley Valley. Cucumbers fer ment actively in the salt brine solution for 3 weeks, and theit are given "checkups" scientific test ing to determine salt content . . . titration tests. Following these tests, any adjustments necessary are made in the salt content, and the cucumbers are sealed the tanks for another three weeks of rest. After this, the salt content is gradually built up, add ing one to two hundred pounds at a time, to reach a brme of 40 per cent to 60 per cent salo metcr. The idea is to slowly pene trate the "cuke" with salt. More "checkups'" are constant while the cucumbers are in the salt stock stage, held in the vats. These determine crispness, con tent of lactic, acid, as converted from natural sugars, salometer, and other factors pertinent to fin ished pickle quality. When basic stock cucumbers are processed into sweet pickles, the cucumbers have to be "de salted" before processing begins. This is accomplished by injecting live steam into the vat, and all but 3-5 per cent of the (alt It drawn off. It takes a homemaker a lent! time to make sweet pickles, and even a modern pickle plant haa to add vinegar and sugar in stages. The particular "people-way" of sweet pickles is don't-hurry-me. That's why it takes 30 days to get sweet pickles ready for tha jars and the completing pasteur ization. "Sweeting" of cucumbers is done in 500 gallon vats. Dill pickles are ready for pack- (Continued on Page 2B) FOR SALE Variety of FLOWER PLANTS ASTERS 3 Doi. $1.00 207 I. Mein y& Qtwiialbn Jo THE MERRILL BEAUTY SHOP ' forallyourbeauiyneeds... now under new management Phone 2!6! Merrill Cool, fragrant summer dividend! ANNUAL SALE Dorothy Gray HOT WEATHER COLOGNES Save on these six frosty fragrances Summer Song Elation White Lilac June Bouquet Sweet Spice Natural $1.00 A $2.00 VALUE Ip WOODS DRUG 10th & Main Medical-Dental Bldg. t 'firtfiirw : "PICKLE KING" CECIL WALRATH. product manager. Nalley's Pickle Division, "splits a ; pickle" with pretty miss at vatside one of the 461 pickle vats at Nalley Valley. It's all part of the observance of National Pickle Week, May 21-30, this year which was kicked off nationally last Thursday from Tacoma, Washington, I . SUGAR BEETS - An. acre of Oregon sugar beets producing 20 tons of the sweet root crop supplies about 6,600 pounds of sui:ar, plus torn 400 to 600 pounds of meat or 5.000 to 6.000 pounds of milk when the by products are fed to livestock.Tlw by - products include tthe sugar beet's leaves and the beet pulp remaining after the. sugar is ex traded. VITAMIN A Dr. F. W. Fabian, research pro fessor of bacteriology at Michi gan State College, directed three years of research work on pick les. Among the findings is the fact that all of the commonly known kinds of pickles are sourc es of vitamin A. An even more important fact is that this vita min A content is apparently in creased through the process of pickling. 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