Sunday, July 27, 2008

Got Kraut ??


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.

11 comments:

Nita said...

If you ever decide to give that canner a rest, kraut doesn't need to be canned or frozen, once it is fermented. It will keep a long time in cool storage, and is perfectly safe to eat. If it wasn't safe, you would not go near it in a million years, because it would be obvious.
It contains beneficial bacteria for the gut that is destroyed in the cooking process. But, all that being said, if canning is the way you want to go, go for it!
I wish your family lived in our neighborhood!

Nita said...

Geez Chris, I just realized I shouldn't be on your blog telling you what to do! If my comment made you feel bad in any way, just delete it. I'll get the msg.

I'm glad you are canning, I was just trying to save you some work.

The Scavenger said...

Nita, I'm gald to know that kraut dosen't need to be canned. And I am gald to hear any and all comments from you and all others. I'm new to this canning thing and want and need all the advice I can get. You silly girl, I would never delete you comment. hehe!!

Thanks a bunch,

Chris

Ron said...

We love kraut around here... just never tried making it ourselves. You are quite an inspiration, Chris.

Ron

The Scavenger said...

Ron, glad to return the favor of inspiring someone. We love kraut too with pinto beans and cornbread. mmmmmmmm....

Thanks Buddy,
Chris

Anonymous said...

Yum! How great to be blessed with folks who have abundance (so that you, too, can have an abundance!)I tried kraut once but it didn't turn out (what? How'd that happen? :-)) I'm growing cabbage again so if it produces I'll try it again. (If at first you don't succeed....) Gen--IL Homesteader

The Scavenger said...

Gen, hope your cabbage turns out so you can give it another try. Keep on keeping on.

Thanks,
Chris

Marie said...

Somehow I don't think that "appetite fatigue" is ever going to be an issue at your house... :) Always impressed with your "can do" (no pun intended) attitude! Hope the kraut turns out great!

The Scavenger said...

Marie, haha!! We do have a pretty good variety of food. Thanks for the pat on the back. We all need one every now and then.

Thanks a bunch,
Chris

Together We Stand said...

I just wanted to let you know I love reading your blog. It sounds like a version of us?

The Scavenger said...

Thanks TWS, I have just read some of your stuff and you are right. Glad to know that there are more out there like us. I linked you so I can stay up to date on the happenings there. Thanks a bunch,

Chris