Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling.

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Default Kraut

Canned four quarts of sauerkraut with caraway seeds today. Came off
pretty good. I will probably have to rinse the kraut to eat it. I don't
add salt to my food and haven't for years due to heart disease. She eats
the food I cook so has gotten out of the salt everything in sight regime
of her youth.

Ate a little of it raw and it is really kraut, the first I've gotten to
jar in over twenty years. In our climate it generally goes to mold
within a few days of working in the crock. We had a pretty cool winter
and early spring so the kraut got to ferment for a full four weeks
before canning. Will let it sit a while and then try some again.

Warming up rapidly here, lots of sunshine today and light winds. Spring
garden is growing well and the green beans are breaking the soil
surface. The dewberries are looking good and blooming heavily with our
large amount of rain of late, over eight inches in the last few weeks.
Scouted the wild dewberries and blackberries and they are all covered
with blooms. Now if the rain comes at the right time they should be
large and delicious plus picking along the roadside is free.

Ran up on some pickles from 2011 and early 2012. Reckon the composter
will get full quickly and there will be a dishwasher full of jars.

Bought ten lbs of ground chuck at half price out of the "used meat bin"
at Kroger. Going to vacuum pack in one lb bags later. I do like cheap
meat. Bacon is very low priced recently for some reason. Found nine lbs
of bacon in the used meat bin last week so Miz Anne now has a few month
supply of bacon. I prefer pork and venison sausage myself.

George
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