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Food Preservation

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Food Preservation

How-To's on putting food aside: canning, freezing, drying, much more...

Location: North Carolina
Members: 436
Latest Activity: Jun 23

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Comment Wall

Comment by Kelli on July 24, 2011 at 2:01pm
Yes, I did.  I did the whole 5 # at a time with 3 TBS. of salt each time.  I only had 10 pounds of green for one batch and 7 pounds of red for the other.  They didn't come to 'juice' enough to cover the cabbage, so I then added brine.
Comment by Kelli on July 24, 2011 at 4:26pm
Hey Pat! I didn't see you the last time......My buckets get slightly smaller as they go down and my plates do have a pretty tight seal on the kraut. If I use smaller plates, will I be able to save the kraut?? I do check daily for skimming, but only usually have to every couple to 3 days. The liquid is always cloudy, but that can't be skimmed off.
Comment by Pat Johnson on July 25, 2011 at 8:21am
I'd keep on keeping on and make sure the liquid is higher than the cabbage and the weight. You can leave it for months without any issues once the lactic acid forms so just taste it every week or so until it tastes tangy enough. If it doesn't begin tasting like sauerkraut in a couple weeks I think I'd start over and use a larger bucket or smaller plate (cabbage is cheap).
Next time shread the cabbage sprinkle the salt on it while it's still on a flat surface to ensure you get it spread over the cabbage evenly. Then put it in the bucket and leave it alone for half an hour so the salt can cause it to lose the liquid. At that point put it in the bucket and press it down hard with your hands first to get the cabbage to be lower than the liquid. Put the weight on it and press it down to see if the liquid level is high enough to cover it. If not add some brine and proceed with the recipe as you are from that point.
Comment by Christene on July 26, 2011 at 9:04pm
Ok here is a new one.  My parents threw there pumpkins from last fall out in there garden.  Well they have now grown a plant and pumpkins.  The curious part is that they are already orange.   I believe they are jack o lantern types.  If these are truly ready can I use them for cooking?
Comment by Lynda Reynolds on July 26, 2011 at 9:20pm
You can cook/process pumpkins of all kinds.  Make sure it's ready...they either slip from the stem or there's this curly thing that comes out from the stem and if it's dry it's ready (all squash and melons do this).  We grow a couple thousand acres of squash and melons for seed...
Comment by Harriet Fasenfest on July 26, 2011 at 9:30pm

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?  

Comment by Lynda Reynolds on July 26, 2011 at 10:13pm
We grow everything...seriously...my husband's family came to California during the 1800's and farmed here in the Sacramento Valley.  We have tomatoes, rice, sunflowers, vineseeds (cukes, squash, melon, watermelon), dry beans...we grow cilantro for seed, green beans for seed...just about anything that can be grown for seed we have grown (onion, turnips, sugar peas, regular peas).  My son grows organics...his pumpkins are organic...Cinderella's and other varieties.  I have pictures on this site of watermelon seed harvest and about 500 acres of butternut squash, I think I have a picture of onion harvest and cilantro harvest.  My husband started farming when he was 15 and he's 68 now...been farming a long time.  I keep the garden because I'm an old hippy...I don't like synthetic pesticides or herbicides...I'm worried about some  most GMO's.  I like my meat to have had a very happy life (up until their last day).  The Garden and the Farm are kept very seperate...it's kinda' funny...I think we raise a few eyebrows...he's a ridgid conservative red-neck and I'm a very liberal *save the world* gal...we got along well enough to raise 5 kids to adulthood and have 12...wonderful grand kids.
Comment by Haley P on July 26, 2011 at 10:18pm
This weekend I dried oregano, parsley, green onions and cilantro in my dehydrator. Also for the first time made three quarts of bread and butter pickles! From cucumbers that I grew myself! WOOHOO!
Comment by Harriet Fasenfest on July 26, 2011 at 10:20pm
I think the best part of this story Lynda, besides the beautiful garden stuff, is the way you and the "rigid conservative red neck" managed to make a life together but accepting each others differences.  That warms my heart and I am way jealous of the 12 grand kids.  As you know (or may not), my own partner could not be that accepting.  Ah yes.  Acceptance.  A lovely story.
Comment by Lynda Reynolds on July 26, 2011 at 10:27pm
Ah, Harriet...it has not been easy...but it has not been boring either...and I am easily bored.  I cannot imagine my life without him and/or his warts.

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