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  1. iawoodchip

    What are you canning now?

    I would think that as the jar cool, it creates a vacuum, and some liquid gets sucked into the less dense meat.
  2. iawoodchip

    What are you canning now?

    Seems to me they grow good on fence lines once they get started. I see my neighbor has a chain-link fence with a few. I'm going to wait a bit before I go after some. To me, the problem with wild grapes is they're WILD. The vines and roots goes everywhere.
  3. iawoodchip

    What are you canning now?

    Just weighing in here a bit. To find if the pressure gage is TOTALLY correct the gage would have to be tested against a known pressure, be it air or steam, It's not all that hard to just change out the gage because the thread on the gage will either be 1/8 NPT, or 1/4 NPT. ( just make sure the...
  4. iawoodchip

    What are you canning now?

    I always just freeze what I plan on using. Cut it up & pack in recipe size bags. 4 to 5 cup bags without sugar. And if you can't use it up, you're not throwing away the sugar. The water might separate, but use the whole package, liquid & all. Silly me. I have about 20 plants, & a lot goes to...
  5. iawoodchip

    What are you canning now?

    Yes. The texture will change a little. The reason I don't can it is to keep the probiotics in tact. Doing the 5# in a jar allows me to enjoy fresh kraut instead. Once refrigerated it stays fresh for months. I can always get some more cabbage & make a new batch. I might mention, for those...
  6. iawoodchip

    What are you canning now?

    See my post
  7. iawoodchip

    What are you canning now?

    See my post.
  8. iawoodchip

    What are you canning now?

    @ wyoDreamer & JavaJones. On the Kraut. I shred 5# of cabbage in a large bowl or pan. mix in 3 tablespoons of canning/pickling salt. Mix & massager well until the juices flow. I put the cabbage in a 1 gallon pickle jar. Press it in until the juices cover the cabbage. My next step is to put a...
  9. iawoodchip

    What are you canning now?

    Cabbage from the store normally runs as high as $.79 per pound in Iowa, until St Patrick's Day sale. Then it sell for $.19 Lb. When one doesn't grow cabbage that's pretty cheap. Time to make some more kraut, and some cabbage rolls for the freezer... Jim
  10. iawoodchip

    What are you canning now?

    @ Happy Chooks. On the kraut. I use 5# shredded cabbage. 3 tablespoons of canning salt. Massage until the juices run & put in the gallon jar. press it in until the juices cover the shredded cabbage. I then insert a one gallon plastic bag (not a zip bag) & add tap water into the bag leaving a...
  11. iawoodchip

    What are you canning now?

    Starting another 5# batch of kraut in a 1 gallon pickle jar. In about 6 weeks I'll end up with about 2 quarts of fresh kraut to keep in the fridge to snack on at my pleasure.
  12. iawoodchip

    What are you canning now?

    Surplus Tomatters are not really a problem. A shortage of tomatters are.
  13. iawoodchip

    What are you canning now?

    Deprived? Salt cod used to be a staple. Salt water fish, Very heavy salt pack. In Iowa we didn't ever get fresh ocean fish. Came in a little wood box. The recipes on GOOGLE say to leach the salt from the cod. The cream sauce would be like the white sauce, used in chipped beef. Like creamed dried...
  14. iawoodchip

    What are you canning now?

    OK. I'm popping in here for a bit. (& a 77 YO male) Not a clean freak. Will do the laundry, but don't fold. Like to cook. The conversation on SOS caught my attention. Going back some 70 years I remember creamed salt cod fish over toast, & was one of my favorites. I've discussed this with some of...
  15. iawoodchip

    What are you canning now?

    Looks like a rubber seal gasket in the lid. Most canners would have one. They tend to dry out & shrink a little. Might be worth your time to find a new gasket
  16. iawoodchip

    What are you canning now?

    I posted a recipe to make 5# of kraut in a gallon jar in the forum under social section under Eggs, Chicken & other favorite recipes. on July 6th 2014. I think it has moved down a page or two by now. Type in kraut in the search bar, & it should come up.. We really like the way it comes out...
  17. iawoodchip

    What are you canning now?

    Are you making kraut from scratch, or do you want a recipe with kraut in it?. I have tro leavr for an hour & will be right back
  18. iawoodchip

    What are you canning now?

    Most of my jelly making is just for something to do. Strawberry, red raspberry, rhubarb, wild grape & wild plum are the extent of my jelly making. There's only the two of us, so the most of the jellies go for gifts. My big adventure now is making 5# kraut in a gallon jar on the kitchen counter...
  19. iawoodchip

    What are you canning now?

    I love those little wild grapes for jelly, far better flavor, to me, than concord.
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