Gardening, canning, pickling and everything related
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Warrenlc57 What happened with the mistake?
calldoctoday Fire ants took up residence in my woodchips. Once they were established, I had a terrible time getting rid of them. In fact, I couldn’t get rid of them completely.
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kyle said in Gardening, canning, pickling and everything related:
Canned 27 quarts of sauerkraut this morning, plus a little left over for supper.kyle When you pressure can kraut does it loose some of its krunch? I’ve only vac sealed the lids and kept it in the basement fridge, that way it remains very krunchy!
Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
kyle said in Gardening, canning, pickling and everything related:
Canned 27 quarts of sauerkraut this morning, plus a little left over for supper.kyle When you pressure can kraut does it loose some of its krunch? I’ve only vac sealed the lids and kept it in the basement fridge, that way it remains very krunchy!
@dennyo I hot water bath it, not pressure cook. With that being said, yes it does loose some crunch because I heat the kraut up to 180 before it goes in the jar. It still has some crunch, but not like if you ate it straight out of the crock.
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Thanks Kyle!
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kyle said in Gardening, canning, pickling and everything related:
Canned 27 quarts of sauerkraut this morning, plus a little left over for supper.kyle When you pressure can kraut does it loose some of its krunch? I’ve only vac sealed the lids and kept it in the basement fridge, that way it remains very krunchy!
@dennyo do you do anything to kill the bacteria before you eat it? I have always been scared to eat it right out of the crock
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@dennyo I hot water bath it, not pressure cook. With that being said, yes it does loose some crunch because I heat the kraut up to 180 before it goes in the jar. It still has some crunch, but not like if you ate it straight out of the crock.
kyle how long do you hot water bath quarts and pints?
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I don’t have an issue with the bacteria forming. I use the Mason Pickle Tops.
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I will use a syringe through the vent hole in the nipple to inject extra brine when it gets a bit low.
Stuff the jar after I’ve hand squeezed the cabbage and salt for seemingly forever. Pack it hard into 1/2 gallon jars, lay a couple of folded leaves on top and set the glass weight and screw on the pickle lid. Set the jars in a pan to catch the spewing and watch them for 4 weeks. -
GWG8541 quarts 20 minutes, pints 15 minutes. I go by the BALL BLUE BOOK for canning . That’s how my parents and grandparents did it.
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I will use a syringe through the vent hole in the nipple to inject extra brine when it gets a bit low.
Stuff the jar after I’ve hand squeezed the cabbage and salt for seemingly forever. Pack it hard into 1/2 gallon jars, lay a couple of folded leaves on top and set the glass weight and screw on the pickle lid. Set the jars in a pan to catch the spewing and watch them for 4 weeks.@dennyo I see. I still do mine in a 10 gallon crock with a weight sitting on top of a round lid off a 5 gallon bucket. Have to skim the mold off every couple days that floats on top
hey vegetarians, my food poops on your food!
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@dennyo I see. I still do mine in a 10 gallon crock with a weight sitting on top of a round lid off a 5 gallon bucket. Have to skim the mold off every couple days that floats on top
kyle I think If I get any at all, the folded 2 top leafs most likely get it and it would come out with them. But honestly I don’t remember seeing any. I’m the only one that eats it and I’ll be making a gallon batch this March when the cabbage price comes down on the 17th.
It seems to stay in vac sealed jars in the fridge for 2 years at most before it seems to go South.
Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
kyle I think If I get any at all, the folded 2 top leafs most likely get it and it would come out with them. But honestly I don’t remember seeing any. I’m the only one that eats it and I’ll be making a gallon batch this March when the cabbage price comes down on the 17th.
It seems to stay in vac sealed jars in the fridge for 2 years at most before it seems to go South.
@dennyo when my dad was alive, we would do 150 pounds of cabbage. He gave alot away and didnt want to chance getting someone sick. I only do 50 pounds now, but still give some away. I have a buddy that will take some straight out of my crock and eat it and he’s still alive.
hey vegetarians, my food poops on your food!
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calldoctoday Fire ants took up residence in my woodchips. Once they were established, I had a terrible time getting rid of them. In fact, I couldn’t get rid of them completely.
Warrenlc57 Them Fire ants are some mean, nasty, & stubborn son of a guns. Try mixing a little Diatomaceous Earth and Cinnamon into the mix, that mixed with the heat from the natural aerobic composting aught to keep them at bay. Sometimes it just moves em to another spot though too & doesn’t get rid of them. I used to think letting the chickens or Guineas free range would always keep them away. However, after several years of being certain of it, I have seen the come back. After a good rain of course.
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Tex_77 There is nothing like it. We just refrigerate ours though. It is all gone wining a week or two & we have to start all over. Too good.
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@dennyo when my dad was alive, we would do 150 pounds of cabbage. He gave alot away and didnt want to chance getting someone sick. I only do 50 pounds now, but still give some away. I have a buddy that will take some straight out of my crock and eat it and he’s still alive.
kyle I think I get about 5 pounds of cabbage in a 1/2 gallon jar to ferment.
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GWG8541 quarts 20 minutes, pints 15 minutes. I go by the BALL BLUE BOOK for canning . That’s how my parents and grandparents did it.
kyle thats pretty much how my Mom did it.
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@dennyo when my dad was alive, we would do 150 pounds of cabbage. He gave alot away and didnt want to chance getting someone sick. I only do 50 pounds now, but still give some away. I have a buddy that will take some straight out of my crock and eat it and he’s still alive.
kyle I’ve always tried it straight from the crock and never had any issues. Like most food, the fresher the better it tastes. Even the fermented stuff!
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Tex_77 I picked these yesterday evening. The plants are looking a little rough but they just keep on producing. I’m getting this amount every other day. These are going to be spicy V8.
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kyle said in Gardening, canning, pickling and everything related:
Canned 27 quarts of sauerkraut this morning, plus a little left over for supper.kyle When you pressure can kraut does it loose some of its krunch? I’ve only vac sealed the lids and kept it in the basement fridge, that way it remains very krunchy!
@dennyo looks like you might have enough to get you through winter.
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@dennyo I see. I still do mine in a 10 gallon crock with a weight sitting on top of a round lid off a 5 gallon bucket. Have to skim the mold off every couple days that floats on top
kyle @DennyO growing up we always ate fresh kraut, cooked only depending on the meal. Pickles were the same, just went to the crocks and pulled them out. Still on this side of the grass. Agree you need to be careful and sanitary.
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