Here are directions for what known as the lemon juice method of bottling is quick aga inexpensive Prepare the brine, using two and a half ounces of salt to one gallon of water. Boil these together, then add five fluid ounces of strained lemon Juice to one gallon of water. Allow this salt and lemon solution to cool. then pour it over the vegetables already packed in the bottles. Seal the bottles with liquid mutton fat. Have a fish kettle ready; this should have a false bottom of either wood, or paper (or use the usual drainer.) Place the bottles in this.
If using screw top jars unsevew the lids one half turn and cover completely with cold water. Bring slav y to the boil; this takes one and a half hours. When ready, remove from the fish kettle, place on a wooden table and seal in the usual way
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