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)
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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. This is contrary to known
results in the preparing and pro
cessing of other commonly known
fruits and vegetables.
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$6.50 for labor, plus parrs
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122 S. 9th , TU 4.7193
pedigreed
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$ J 98
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j
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Thongs
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1
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Lotion
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From
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mm
f
i ...
If- k 1
aplenty!
iWtlT i
M
It, to"
i ' '
tcUCUMBW S
V CHIPS j
please plenty
of people...
YOUR GROCER, HAS A BIG SELECTION OF
NALLEY'S PICKLES!
PICKLES MAKE YOUR
MEAL TASTE BETTER
PROVIDE DELICIOUS
VITAMINS, TOO
!lOT0l
Ahish;
ijgft.
banquet j
Vdills
Boii Baiaar
IV or IU 'or CO
4480 So. 6th
Next Door To Oregon Pood