Gardening, canning, pickling and everything related
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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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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.
YooperDog sorry I fat fingered the down vote button and it won’t let me reset it. It was purely accidentally. Sorry I’ll clear it as soon as it will allow me to. Have a great day.
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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.
YooperDog that’s how my grandmother did it. I remember getting to go to crocks and get pickles and kraut for a meal
when I was helping her in the kitchen. -
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.
cdavis have a recipe to make a canable bloody mary mix?
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 I am curious and interested. I was hoping to get down TX way to do some bird hunting, sounds like something good for camp.
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Tex_77 I’ve never done that but it sounds very interesting
. I’ll dig around and see what I can find. Thanks for the 
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Tex_77 I am curious and interested. I was hoping to get down TX way to do some bird hunting, sounds like something good for camp.
Im posting this here because my Dad was the best gardener I have ever known. Its a a tough day today. I buried my Dad a year ago today and my Mom 7 months before him. After Mom passed I spent about every day at his house, cooking, cleaning and helping him live on his own at 91. My parents taught me everything important in life, including the ways of life most of us live and practice daily in this community. My Dad taught me how to hunt and grow food and Mom taught me how to prepare, preserve and can it. Today I opened the last jar of grape jelly I canned from my Dads grape vines last year. As you can see from the date on the can, it was canned on the 20th of August a year ago. It was the first time I had made it without Mom. The next day Dad went to the hospital and never came home again; he died on the 29th. While he was in Hospice I fed him his last meal. It was his grape jelly from this same batch on toast. You would have thought I gave him a steak dinner. I never thought my dad would be gone when I made this batch of jelly and I definitely never thought I would be feeding him his last meal. My challenge to everyone in our community is to keep our ways of life going. @ Papasop taught me this indeed is a community. Inside this community there are differences, but there is respect and everyone is willing to help one another. Your traditions, beliefs and betterment of this great country and community has to continue. Pass along your knowledge. It will come full circle some day.
“You never really die until you end up on the wall at a Cracker Barrel”
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