Wednesday, July 27, 2011

'Preserving' is a great and addicting idea

My new endeavor that has been in the lineup for some time: fermented foods!  I finally got an organic cabbage to make kraut and some pickling cucumbers for some sour pickles.  I can't believe how easy it was.  I pay far too much for naturally fermented pickles to not do it myself when it is this easy.  Literally water, salt, spices and cucumbers.  I have no idea how to store these puppies for long periods of time, but I will have to figure it out as I plan to make at least 10 crocks of these in the next few weeks while the kirby's are in season.  The kraut was a bit late and my cabbage too small but it is a good starting ground for us.  I am not sure of the response I will get when I serve this, they do love fermented foods but this may be over the line. The last jar is a recipe from Put Em Up by Sherri Brooks Vinton. Actually they are all her recipes.  Though you can find similar versions online as they are very simple and time tested methods.  I highly recommend this book for home canners who want to spice up their jars.  I am not a typical canner in that I tend to only do a bit of jam and the rest strange versions of things I like.  Last year I did: blueberry jam, blueberry peach sauce, blackberry syrup, heirloom tomato salsa, green tomato relish, blackberry pear chutney, apple sauce, more salsa than I care to recall from mom's garden and a whole bunch of tomatoes and sauce.  I have the itch to put lots of foods into lots of jars and just sit and stare at their beauty.  Now I just have to find room for it all!
Happy preserving.

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