I thought I'd never finish! I canned a big basket full of Kieffer pears. They were perfectly ripened. I canned them in light syrup, some in pint jars and some in 12 oz jars. I added them t my counter top with pickles, sauerkraut, relish, compote and now canned pears. I think this is the last canning I have for the season.
How do you make sauerkraut? Does it still involve fermenting in crocks?
ReplyDeleteYes, I fermented it. Actually, my mother in law prepared this batch. She shredded two big heads of Napa cabbage, salted and pressed it, then set it up to ferment in a large bowl. I was amazed at how the two cabbages wilted down to just a couple cups of sauerkraut. It fermented about 3 weeks before I canned it. OK actually my husband canned this batch... Its nice to have help!
ReplyDeleteHoly smoke. Pears. Yum. We only got a couple off our tree this year. Will keep our fingers crossed. Did many plums tho.
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