"Instead of canning you can preserve by salting string beans, beets, tomatoes, cabbage, caiuliflower, cucinubers, kohl-rabi, peppers, com, Swiss chard, and parsley. They will keep well when packed in alternate layers of dry salt, in earthenware crocks or wooden kegs, nntil the following winter or spring, provided enough brine is added two days after they are packed to cover them completely." (Quoted from paper)