Canning/Preserving

[DC]

If there is already a thread about this, plz post a link and close this thread. Thanks.

I officially got into canning the other day. First batch of raspberry jam came out well using the "Ball complete book of home preserving." I just substituted the strawberries on the first recipe in the book for raspberries. I used 11 pints (on sale at store) and it came out great in about 6 pint jars!

Any advice or great recipes you want to share? I'd love to get a blueberry one using powdered pectin (thats all I have) so hit me wit it, suckas!

 

[Omeletpants]

Doesn't this belong in the Dubious Sexual Orientation forum?

 

[HeHateMe]

I am a big time lacto fermenter. kraut, kimchi, hot sauce, pickles, whatevs. Ask me anything.

 

[DC]

Boom. Hit me with a simple Sauerkraut recipe and I will be a happy dude.

 

[HeHateMe]

Boom. Hit me with a simple Sauerkraut recipe and I will be a happy dude.

shred two cabbages, add a bunch of kosher salt, mix, pound with fists or some sort of tool until juice covers the top of the cabbage in a mason jar, screw on lid and let sit in a dark area of your basement for a month or two, burping to let out gas bubbles like 2-3 times a week.

 

[DC]

That's it? For real? The salt reacts with the cabbage like that? No water?

 

[SilenceS]

That's it? For real? The salt reacts with the cabbage like that? No water?

Yes, the salt makes the bacteria turn into sugar and create a natural lactic acid that preserves the cabbage. It is important to keep it submerged in the liquid doe. Don't want any of it outside the liquid


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[HeHateMe]

Yes, the salt makes the bacteria turn into sugar and create a natural lactic acid that preserves the cabbage. It is important to keep it submerged in the liquid doe. Don't want any of it outside the liquid


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Not really at all... The salt prevents bad bacteria from developing. The natural yeasts thrive in the salt brine, consume the sugars in the cabbage and piss out lactic acid.

 

[SilenceS]

Not really at all... The salt prevents bad bacteria from developing. The natural yeasts thrive in the salt brine, consume the sugars in the cabbage and piss out lactic acid.

wut?

 

[HeHateMe]

wut?

The bacteria doesn't "turn into sugar."

 

[SilenceS]

The bacteria doesn't "turn into sugar."

You learned that at Cordon Bleu?

 

[HeHateMe]

You learned that at Cordon Bleu?

Science School.

 

[SilenceS]

Science School.

acman:

 

[DC]

Jam is easy. Raspberry, strawberry and blueberry all done. once I make blackberry and cherry I will begin to up the ante. I'm thinking strawberry balsamic next.