This section is from the book "Save It For Winter.", by Frederick Fry Rockwell. Also available from Amazon: Save It For Winter; Modern Methods Of Canning, Dehydrating, Preserving And Storing Vegetables And Fruit For Winter Use, With Comments On The Best ... For Saving, And When And How To Grow Them.
As brines are used, with or without sugar, in the majority of products canned, the making of a brine of a suitable strength is quite an important item. The number of ounces of salt which should be added to a gallon of plain water to get a brine of any desired strength is shown in the following table.
Per cent, of salt in brine
Ounces of salt Per gal. of water