After Mars crosses Jupiter he talked to Venus who shoots an email to Pluto to tell her to ask Neptune. We are waiting on Neptune to get back to us..
Sorry, I couldn't help myself.
Sorry, I couldn't help myself.
I know a dog that loves to eat the heart, but not pickled.Mom asked me to stop at the fruit stand and get her some cabbage. I asked how much and she said 100 pounds. I knew what I was going to do that weekend. Her crock holds that much and she water bath canned it. Her crock used to belong to her Mom and I have the crock now. I am going to make kraut this fall but not 100 pounds. I have 3 old crocks, a 3 gallon, a 5 gallon and the big one that holds 15 gallons.
Do you all pickle the cabbage heart? Mom always did and she said it was the best part. Must have been good because she always ate it first and I never seemed to be around when it was ready.
My question is how do you know when it's ready to can? Do you have to leave it ferment for a certain span of time or until Mars crosses Jupiter or? Then in the water bath - for how long? We both like it but didn't grow up eating it so no experience on this one.
You should. My cabbage normally does pretty good in the fall verses spring due to the quick warm to hot temps we get here. At least give it a go to see what happens.MY cabbage was a total failure this spring. Debating whether to try for a late crop or not.
I knew a man who lived on a farm in Michigan. He told how they made up the kraut and put it on the back porch. After a period of time, they thought it must have gone bad, so they took it out somewhere and started to dump it. As they were dumping it, they realized that the top was weird, but the kraut underneath was wonderful. They cleaned off the top and took the kraut back home.I've only tried one time before, about 35 years ago, and had no one to get advice from so I was on my own with some rather skimpy instructions - this was before the internet. I bought about 50 pounds of cabbage at the grocery store and a big plastic garbage can. All I'm going to say is that two or three weeks later, I buried the garbage can and it's contents by the light of the moon in a deep hole 30 miles west of town.
Pictures would be nice.Another bump for an old thread... I'll be making kraut in 4/5 days, my first attempt. My grandmother's butter churn is cleaned and ready. Since it's only 12 inches deep a friend is bringing one of her big churns. (she's the lady I recently posted about who bought 100lbs of cabbage and made kraut).
Anyway, here is the process she described on the phone this morning.
Comments? Tips or corrections?
Sauerkraut
1) shred the cabbage
2) put down a layer of cabbage in the churn, about 3 to 4 inches. Add a teaspoon of canning salt. Continue to layer and add salt.
3) wash a few outer leaves and use those to cover the kruat in the churn.
4) It'll be ready in 5/6 days.
Can on high heat 10min/10psi
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I wonder if that works on tomato-stained plastic. Not that we ever stain anything with tomatoes around here. Oh no. Neverrrrr.In a freezer it is extremely difficult for any chemical reaction to occur. Plastic leaches at temperatures not lower than about 60F. Acids will leach into some plastics but not the other way around.Aluminum foil has a sealant baked on and reacts very slowly to acids unless the temperature rises to about 80F. If you put red Kool-ade into a plastic container it will turn the plastic pinkish. If you want to get the color out use milk. The fat in milk and the associated fatty acids will pull the color out of the plastic and you have pink milk. There is little taste change but the color is noticeable.
The canning book I have (The Joy of Pickling) says to can it whenever it’s at the taste you like. Her recommendation is to ferment 2-4 weeks at 70-75°, 5-6 weeks if you‘re keeping it in the 50°s-60°s to ferment.My question is how do you know when it's ready to can? Do you have to leave it ferment for a certain span of time or until Mars crosses Jupiter or? Then in the water bath - for how long? We both like it but didn't grow up eating it so no experience on this one.
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