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.

Making Brines

Per cent, of salt in brine

Ounces of salt Per gal. of water

1

1 1/3

2

2 2/3

3

4

4

5 1/3

5

6 2/3

10

14 1/4

15

22 2/3