We have been so blessed latley ( Not that we aren't always ) with an abundance of food. Neighbor down the road gave MMIL ( My mother-in-law ) 4 huge heads of cabbage yesterday, and I'm talking HUGE. Well she came straight to our house and said that we should make kruat and then split what we can up. You gotta know I was ready to tackle the job. Having never made kraut before I went to my favorite canning site, pickyourown, and read all about it. Much more involved than I thought, mix cabbage in a brine and let sit for 4 to 6 weeks and then process in the canner. Got to be something better and faster than this, so I moved on over to Jackie-Clays blog and found just what I was looking for. Gotta love the internet!!! Shredded the cabbage and packed into clean jars add salt and cold water and place lid and ring on, let sit and ferment for 4 days and then give it a good boiling water bath. Now that sounds more like what I had in mind. Be sure to check out Jackie's blog for more great information. All said and done we got 13 qts of great looking kraut. I gave MMIL 7 of them and kept 6 for my pantry. Wed. or Thur. they will get their hot water bath in the canner. I know I have talked alot about canning for the last few weeks but whats the point in growing all this stuff if you can't preserve it? We have had so many people give us their extras because they either don't know how to preserve it or didn't have the time. I guess if things get as bad as I think they are going to we will have plenty to give a helping hand to those in need. The Lord works in mysterious ways.
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