Comment about canning

[ScoobyRoo]

As mentioned following the correct procedure in water bathing and pressure cooking all should be fine. Even commercially prepared foods are at risk for spoilage. I hope your cousin gets better 100%
K

 

[PeeperKeeper]

Miss Prissy!
Louisville Ky was the home of the once famous Paramount Pickle Company. The pickle vats filled with brine and cucmbers were literally set out in the open as they processed. Workers had to go around daily to skim the scum and the insects that unluckily landed in them. Kind of like the scum on Saurkraurt, smells really gross but underneath is the best fermented kraut ever!

My gradaughters saw the process for the first time this summer and the youngest almost lost it!
This is my oldest GranDaughter using her Great-Great-Grandmother's Kraut Board. (circa 1910)

And I want an inubator just like yours and I love your yogurt recipe!

 

[MissPrissy]

Hahaha! I have seen kraut and pickle vats. One of my very old great aunts had her own pickle vat. I never thought it gross. Just normal pickle making. LOL

I would like to learn to make kraut.

There is a family that sells it during the fall by the 5 gallon buckets. I am VERY tempted to buy one.

 

[Katy]

I've got a kraut cutter just like that. It's been passed down through his side of the family. His mom always used it to make kraut, but I've never used it. I'm the only kraut lover in this family and I don't enjoy making stuff when I'm the only one who will eat it.

 

[JennsPeeps]

ETA - I agree 100% with the OP's comment about following recent and tested guidelines for home preservation. Getting sick because you *really* wanted green beans but didn't have a pressure canner is not worth it.

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I used my great grandmother's pickle crock for the first time this year. It's probably the first time it has been used in 50 years. My grandma told my mom recently that this one, which is 6 gallons, is "the small one". Apparently there used to be a bigger one but it got broken.

I made deli dill pickles:

I also made sauerkraut for the first time, which did not turn out well at all. I put too much salt into it and according to DBF it's awful, salty, and not tangy at all. Now it just reeks to high heaven and isn't fermenting like it should. I'm going to dump it out and start over again.

 

[lockedhearts]

The best pickles i have ever had were some my Great Grandmother made using a crock, set out on the back porch. In fact nad mind you she passed away in 1976, we finished off the last batch , 2 years ago,these were some she made and cannedthe year before she died. They were still yummy.
My mom has the recipe I am in search of a crock so I can make some next year.

 

[Msbear]

I am the person who "really wanted the green beans" I processed them for 45 min, in hot water bath with a bit of vinegar and ham broth. Im re-thinkin my decision. I think I'll bust them out this week and can more at my moms using her canner. Thanks for all the info girls!

Grandma's been doing it for years but there's no need to risk it when we know how to prevent it.