2021 CANNING SEASON APPROACHING
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Stella69 Sauerkraut is very easy. I make large batches once or twice every year. There are all sorts of resources and recipes online, but they all are simple.
YooperDog I use THIS RECIPE for kimchi. I’ve never added the squid, I don’t always add the daikon, and I always add extra ginger (because I like it that way). The real effort is making the paste, so I usually make extra just to keep ready in the fridge.
I don’t usually can my sauerkraut or kimchi because I like them live. I have a lot of fridge space, though.
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Would like the Kraut Recipe also if available.
Alway want to try that myself .
I do pickles every year also .
Thanks KyleStella69 our kraut recipe can be found in the Ball Blue Book guide to home canning. The only difference is we do 3 1/2 Tablespoons of salt instead of 3 T for each 5 pounds of cabbage. So for 50# I use 2 cups + 3 tablespoons of canning salt. Shred your cabbage and add salt in layers, pound the cabbage as you go so juice starts to form. put a weight on top (I made wood circles and wrap them in garbage bags then put gallon jugs of water on for weight). We usually let ours ferment for 3-4 weeks at 70 degrees. When you can it, simmer kraut to 190 then hot pack into hot jars. Water bath pints 15 min, quarts 20 min. Before my dad passed away we would do 250 pounds of cabbage, he liked to give it away. Now I only do 50# a year. A lot of people that don’t like store bought kraut liked ours
hey vegetarians, my food poops on your food!
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Chef
Here is this easy recipe.
3 lbs green beans
2 1/2 cups water
2 1/2 cups white vinegar
4 tablespoons of pickling salt
5 gloves of garlic
5 teaspoons of dill seed (not weed)
5 teaspoons of red chili flake
Ball pickle crisp granulesprepare your water bath and 5 regular pint jars. sanitize jars, lids and seals
Prepare your brine - boil, then simmer 50/50 mix of the water and vinegar and the pickling salt.
prep your beans - i just cut off the stem end
add to bottom of jars - 1 clove of garlic, 1/8 tsp pickle crisp granules, 1 tsp dill seed, 1 teaspoon of red pepper flakes. cold pack jars and - leave 1/2 inch head spacepour brine over beans leaving 1/2 inch of headspace. Get air out with a knife. check headspace again and add more brine if needed.
wipe rims - apply lids and process in a hot water bath for 10 minutes full boil.
let sit 1 week before eating.
They will be nice and crisp and hot.
Tip - Use quality chili flake - I use Penzies spices.
lkrfletcher those would go fantastic with
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Dill Pickles,
4 qts water, 3 cups vinegar, 1 cup canning salt, 1 tsp Alum, 5 or 6 crushed bay leaves.
Boil all ingredients above, pack cucumbers into HOT jars, add dill and table spoon of minced garlic or whole garlic clove. Ladle boiling liquid into jars, wipe off top of jar and put HOT lid on. For hot dills, I add cayenne powder. Makes about 8 quarts . I use straight 8 cucumbers and pick them when they will fit into the jars without cutting them, and I don’t water bath them. Just make sure everything is HOT. This keeps them very crisp. This is how my family has done it for generations. One more tip is use not only the dill head, but use the steam also. Let sit for at least 6 weeks, I like to let them go for 6 months -
Stella69 Sauerkraut is very easy. I make large batches once or twice every year. There are all sorts of resources and recipes online, but they all are simple.
YooperDog I use THIS RECIPE for kimchi. I’ve never added the squid, I don’t always add the daikon, and I always add extra ginger (because I like it that way). The real effort is making the paste, so I usually make extra just to keep ready in the fridge.
I don’t usually can my sauerkraut or kimchi because I like them live. I have a lot of fridge space, though.
TexLaw Looks like a good recipe I will try it a a half batch because I will be the only one eating it. My wife eats saurkraut but not kimchi. I am with you on not canning, my great grandmother always had crocks filled with things fermenting. Never had the canned stuff until I was out on my own.
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Chef
Here is this easy recipe.
3 lbs green beans
2 1/2 cups water
2 1/2 cups white vinegar
4 tablespoons of pickling salt
5 gloves of garlic
5 teaspoons of dill seed (not weed)
5 teaspoons of red chili flake
Ball pickle crisp granulesprepare your water bath and 5 regular pint jars. sanitize jars, lids and seals
Prepare your brine - boil, then simmer 50/50 mix of the water and vinegar and the pickling salt.
prep your beans - i just cut off the stem end
add to bottom of jars - 1 clove of garlic, 1/8 tsp pickle crisp granules, 1 tsp dill seed, 1 teaspoon of red pepper flakes. cold pack jars and - leave 1/2 inch head spacepour brine over beans leaving 1/2 inch of headspace. Get air out with a knife. check headspace again and add more brine if needed.
wipe rims - apply lids and process in a hot water bath for 10 minutes full boil.
let sit 1 week before eating.
They will be nice and crisp and hot.
Tip - Use quality chili flake - I use Penzies spices.
lkrfletcher Thanks for posting. Ill be giving that a shot this year.
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We grow and eat okra in the summer. My wife does the pickling and makes pickled okra and dills. She also makes knock out kim chi from napa cabbage and other goodies from the market.
I would discourage anyone from trying kim chi unless you are ready for a life-long addiction.
processhead I love okra and grow it every year. I love pickled okra, but have never tried canning it. Could you share the recipe for that.
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Were expecting frost tonight, so my plants are back in the garage. I have onions and garlic in the ground, and will most likely put in my cabbage after tonight. I ussually do not plant until after Mothers Day. I ussually start the majority of my plants from seed and harvest enough seed to keep everything rolling the next year. My staples are tomatoes, jalapenos, banana and bell peppers, green beans, okra. I have about give up on corn, because raccoons seem to like it as much as I do. I put out my vining plants in a seperate patch. Ussually cucumber, watermelons, cantaloupe, zucchini and yellow squash and for my wife, various pumpkins and gourds for fall decorations.
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Stella69 our kraut recipe can be found in the Ball Blue Book guide to home canning. The only difference is we do 3 1/2 Tablespoons of salt instead of 3 T for each 5 pounds of cabbage. So for 50# I use 2 cups + 3 tablespoons of canning salt. Shred your cabbage and add salt in layers, pound the cabbage as you go so juice starts to form. put a weight on top (I made wood circles and wrap them in garbage bags then put gallon jugs of water on for weight). We usually let ours ferment for 3-4 weeks at 70 degrees. When you can it, simmer kraut to 190 then hot pack into hot jars. Water bath pints 15 min, quarts 20 min. Before my dad passed away we would do 250 pounds of cabbage, he liked to give it away. Now I only do 50# a year. A lot of people that don’t like store bought kraut liked ours
kyle thanks for sharing that. I’ve never canned kraut on my own. In the.past I have always done it with my parents. My Mom and Dad both died last year, so a lot of the things I did with them, I’ll be trying solo this year. Its great that you have those traditions.
“You never really die until you end up on the wall at a Cracker Barrel”
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kyle thanks for sharing that. I’ve never canned kraut on my own. In the.past I have always done it with my parents. My Mom and Dad both died last year, so a lot of the things I did with them, I’ll be trying solo this year. Its great that you have those traditions.
GWG8541 it sucks. My dad passed away in October of 2019. Its bitter sweet doing the things by myself now that we always did together. I’m sure he would be happy I’m carrying on the tradition
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Canning is a group we created for people a while ago. Not sure who is subbed to it but I thought I’d tag this post with it. #canning
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Stella69 our kraut recipe can be found in the Ball Blue Book guide to home canning. The only difference is we do 3 1/2 Tablespoons of salt instead of 3 T for each 5 pounds of cabbage. So for 50# I use 2 cups + 3 tablespoons of canning salt. Shred your cabbage and add salt in layers, pound the cabbage as you go so juice starts to form. put a weight on top (I made wood circles and wrap them in garbage bags then put gallon jugs of water on for weight). We usually let ours ferment for 3-4 weeks at 70 degrees. When you can it, simmer kraut to 190 then hot pack into hot jars. Water bath pints 15 min, quarts 20 min. Before my dad passed away we would do 250 pounds of cabbage, he liked to give it away. Now I only do 50# a year. A lot of people that don’t like store bought kraut liked ours
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