Want to can... a little intimidated!

[MissPrissy]

Excellent reminder, Zookeeper!

I do wash everything in the dishwasher and leave it closed. When I am ready to can everything is on the dry heat cycle and nearly too hot to touch.

Saves a ton of work and time in prepping everything.

 

[2manyhats]

Quote:
I use a crock to put the cabbage and salt in to make the sauerkraut. However, others have used jars. It basically needs to be a clean container large enough to hold the cabbage while it ferments.

--remove the outer leaves from the cabbage
--shred the remainder of the cabbage very, very thin. When your shredded cabbage weight five lbs., put in in the crock and sprinkle 3 tablespoons of pure granualted salt. Even if I make more than 5 lbs, I stop at this point and take a wooden block or something similar and push the salted cabbage down making as much juice as possible. When the cabbage has wilted somewhat and the juice is covering the cabbage, I add more.

I then put a plate that is just slightly smaller in diameter than the crock, and a weight on top of the plate. The weight just needs to be an object that is heavy enough to keep the plate pushed down on the kraut. Typically, I clean a brick and use it. Cover with a clean cloth and let ferment.

Once the juice starts making bubbles, skim that part off each day. The kraut should ferment for about 3 weeks. The amount of time it takes sometimes depends on the temperature where it is kept.

After fermentation is complete, pack in hot, sterilized jars and process in a water bath (15 min for pints; 20 for quarts).

I think the most important things are to get the salt ratio correct and making the cabbage think enough.

Hope this works for you.

Deb

Thanks for sharing. I think we'll give it a try again this year. Didn't get it right last year.

 

[paisleycj]

Quote:
It's easier to wipe off the jars right away, with just a damp rag. I've never had that much trouble with it, and I thought we had pretty hard water. Otherwise (you might have much harder water than I've dealt with) I'd think adding a little vinegar to the water bath would work. Maybe 1/2 C. to the pot?

 

[palabeco]

I use a little white vinegar in the water too or else I will have a white dust all over the jars. The book that comes with the pressure canner tells you to do that too. I don't measure it, I just pour a little in, maybe 1/4 cup if that.

 

[painter chick]

Thanks paisleycj and palabeco I'll try that this year, I go thru gallons and gallons of white vingar trying to keep the mineral build up from eating my kitchen and bath, our water tastes great but it is hard, oh well....

 

[SundownWaterfowl]

I use mason jars. After canning. You put on the lid, and boil the can in hot water to seal it.

 

[chickenannie]

Definitely get the funnel. It cost less than $2 and makes putting stuff in the jars SO much easier!!

Also, my dad has an outdoor 2-burner stove that we use so we can can outside and then there's no worry about the mess that always happens.

 

[debakadeb]

Quote:
You can also put some cream of tartar in the water to eliminate part of the mineral scum.

 

[The Chicken Lady]

Can you can? You can!

Great advice, guys! I'm learning some new stuff, too!

Anyone have a good recipe for strawberry jam?

 

[FrontPorchIndiana]

I just picked up a used water bath canner the other day. When I told my Mom about it she said to go out and buy one of the canning tool kits. With the funnel, jar lifter, etc. They're worth it.