Sauerkraut time
Oct. 8th, 2020 09:19 amI had 50lbs of cabbage.
9kg is in the crock, sauerkrauting. 2% salt this time, last year was 2.2 and just fine but I'm playing. I added roughly 4lbs jalapenos to the whole thing, seeded, and put through the food processor to shred just like the cabbage.
The fermenting garlic is pretty fragrant right now.
I'd like to try the canned vinegar coleslaw recipe but I need my jars to arrive first.
I have 25lbs of tomatoes and 25lbs of pears to process, and a small bucker of apples gifted to me. I want to dehydrate some of this stuff but I also hate dehydrating. We'll see what happens.
It's been tough to find chamber vacuum sealer bags lately, my go-to place is well back-ordered so I tried ordering from a different place this morning. Fingers crossed.
I also did a bunch of canned carrots, mostly in 1-cup portions. I modified the glazed carrots recipe as follows: 4 cups brown sugar, 3 cups orange juice, 6 cups water. Boil syrup, peel and pack carrots, pour syrup over carrots, pressure can 30 minutes at 10psi.
9kg is in the crock, sauerkrauting. 2% salt this time, last year was 2.2 and just fine but I'm playing. I added roughly 4lbs jalapenos to the whole thing, seeded, and put through the food processor to shred just like the cabbage.
The fermenting garlic is pretty fragrant right now.
I'd like to try the canned vinegar coleslaw recipe but I need my jars to arrive first.
I have 25lbs of tomatoes and 25lbs of pears to process, and a small bucker of apples gifted to me. I want to dehydrate some of this stuff but I also hate dehydrating. We'll see what happens.
It's been tough to find chamber vacuum sealer bags lately, my go-to place is well back-ordered so I tried ordering from a different place this morning. Fingers crossed.
I also did a bunch of canned carrots, mostly in 1-cup portions. I modified the glazed carrots recipe as follows: 4 cups brown sugar, 3 cups orange juice, 6 cups water. Boil syrup, peel and pack carrots, pour syrup over carrots, pressure can 30 minutes at 10psi.