A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.
Thursday, December 8, 2011
Sauerkraut's Ready to Can
The sauerkraut has been fermenting almost six weeks now, so I did a taste-test this morning----delicious! Perfect tartness, I couldn't be more pleased with its taste. I canned it this morning and now wish I had twice the amount (note for next year!) Canning kraut is simple. Just pack it into hot jars and waterbath it in boiling water for 20 min.
Only six pints--
guess we won't be having this with brats next summer.