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How-To's on putting food aside: canning, freezing, drying, much more...
Location: North Carolina
Latest Activity: Mar 7
Started by Karin Bosela. Last reply by Joseph Antecki Jr Apr 21, 2013.
Started by Paul Lueders. Last reply by Matt Volz Nov 9, 2012.
Started by Nicholas Linzenmeyer. Last reply by Gabriela Jun 29, 2012.
A couple thousand acres? You sure you got enough? La di da.
And Christine, do you know the variety? When you say Jack-O-lantern I guess you mean those big boys. Yes, Lynda is right, you can pressure can, pickle (folks like them as sweet pickles) or freeze the chunks after blanching but I find those big ones somewhat tasteless. There are varieties grown for pie and eating like sugar pie pumpkins. But then again, you may want to put this one to use. My experience is that the meat is more watery so if you want to make pie with them you might drain the meat after steaming to release some of the water. What do you grow Lynda?
Sorry I'm coming late to this conversation but did you first use salt, not brine, in preparing your cabbage for fermentation?
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