Fig. 2.—Salinometer
A pair of kitchen scales and suitable vessels for determining liquid measure are, of course, essential.
The salinometer, an instrument for measuring the salt strength of a brine, is very useful, although not absolutely necessary, in brining ([fig. 1]). By following the directions given here it will be possible to make brines of the required strength without the use of this instrument. Results may be readily checked, however, and any changes in brine strength which occur from time to time may be detected by the use of the salinometer.
The salinometer scale is graduated into 100 degrees, which indicate the range of salt concentration between 0°, the reading for pure water at 60° F,; and 100°, which indicates a saturated salt solution (26½ per cent). Table 1 ([page 14]) shows the relation between salinometer readings and salt percentages.
Salinometers are sold for about $1 each by firms dealing in chemical apparatus and supplies.
A sugar hydrometer is very useful in all canning and pickling work. Either the Brix or Balling scale may be used. Both read directly in percentages of sugar in a pure sugar solution. A Balling hydrometer, graduated from 0° to 70°, is a convenient instrument for the tests indicated in this bulletin.
SUPPLIES FOR BRINING AND PICKLING
SALT
Fine table salt is not necessary. What is known as common fine salt, or even coarser grades, may be used. Caked or lumpy salt can not be equally distributed. Salt to which anything has been added to prevent caking is not recommended for pickling and brining. Alkaline impurities in the salt are especially objectionable. Any noncaking salt which contains less than 1 per cent of the carbonates or bicarbonates of sodium, calcium, or magnesium may be used for this purpose.