Aug
16
2011
5

The start of canning season

The little crabapples out in front of the run-down church next door are ready to go, so Robbie and I filled up a basketful yesterday. The sauce they make is really tart, but the batch we froze last year was perfect as a base for pie filling, adding either apples or rhubarb. The first batch today made 7 pints of applesauce, and I have the rest prepped to cook down tomorrow, hopefully for another 5 or 6 pints. That should get us through to next year in pretty good shape. Though pies have become my go-to potluck dish, so I think we’ll also do some apple pie filling this fall.

I got a little artsy with the photos this time, just to warn you. Here’s to steamy August nights in the kitchen.

Written by dan in: Food | Tags: , , , , , | 5 Comments
Nov
08
2008
0

Adventures in Sauerkraut

I meant to post a couple weeks ago when I started a batch of sauerkraut, but never got around to it. We got a head of cabbage, and aside from the fish tacos Alicia loves, we don’t have a ton of uses for cabbage. For some reason, fermenting it seemed like a good idea.

Well, after a week or so, it really started to stink up the kitchen, so I moved it down to the basement thinking, “out of sight, out of mind.” But it never really left my mind because every time I went to the basement, it smelled like Hannah had hidden one of her dirty diapers somewhere down there. It smelled really bad, and Alicia was getting on my case about it.

Well, we got another cabbage in our produce box this week, and I thought I’d try it out again, paying more attention to cleanliness, etc. However, I discovered that under a nasty top layer of mold, the sauerkraut was looking (and tasting) really good. So I skimmed off a liberal amount from the top, and saved the rest of it to mix in with the fresh cabbage. On the first batch, and this new one I combined with it, I followed the recipe on you find on the 2nd hit if you Google “sauerkraut recipe.”

That is, I basically tossed the shreded cabbage with some salt, tossed it in a crock, and was ready to go. This time, though, I did add a ziplock bag filled with saltwater on top of the cabbage to act as an airlock to hopefully prevent too much mold from growing. I sealed the crock with plastic wrap for good measure, and if I can be patient and not peek, in a month or two, we should have some tasty sauerkraut. Which is funny, because I don’t really know what we’ll do with all of that sauerkraut. Oktoberfest in January, anyone?

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