On Wed 24 Sep 2008 10:31:23a, Merryb told us...

> I have a quick question for the experts. On Saturday, I started my
> first ever attempt at sauerkraut using the directions in the Ball Blue
> book. According to the recipe, I'm suppossed to remove any scum that
> forms. Am I suppossed to take off the weight & lid and check that, or
> just the liquid on top without removing weight & lid? Thanks for your
> help!

Others may do differently, but I remove the weight and lid and then skim. I
re-sterilize the lid before putting it back.

--
Wayne Boatwright

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Date: Wednesday, 09(IX)/24(XXIV)/08(MMVIII)
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Countdown till Veteran's Day
6wks 5dys 6hrs 25mins
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