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Posts Tagged ‘canning’

Fermenting cabbage. Yum. It’s working, and has been for about a week but since it won’t be ready until it tastes like it is, I can relax. I just need to check it every day or two to see it is all still nicely submerged and bubbly. Homemade sauerkraut is incredible, so much better than canned!

Sauerkraut

5-6 lbs fresh cabbage cores
2 oz Kosher salt
5 gallon crock or food grade bucket

Remove and damaged or blemished outer leaves, core, then finely slice into thinnest possible pieces. A mandolin works wonders for this, but I had to use a knife. Measure 5 lbs of the cabbage and place in a large bowl or into your crock, sprinkling salt as you layer. Mix with your hands until very thoroughly mixed. Let stand at least 15 minutes until the juices start to flow. Mix again. Gently pack cabbage into crock pushing down gently. What you want is cabbage with a layer of salty brine above the surface. Place a sterilized plate on top of cabbage. Fill two or three zip-lock bags with water to expand it and prevent any air from reaching the cabbage surface.
These will act as weights on the plate keeping, the cabbage submerged. Set a clean towel over crock to prevent any critters from entering and set the crock in a place where the temperature is maintained at 68 to 72 degrees. Don’t be alarmed if it emits an odor after a day or two. That will disappear as the fermentation starts in earnest. Check every day or two and skim if any scum develops. If water level falls below cabbage surface, add additional brine by mixing 2 teaspoons kosher salt with 1 cup water. Let sauerkraut ferment from 10 days to 2 months. When done, pack into hot sterile jars. Bring brine to a simmer and add to jars leaving 1/2 inch headspace. Process in boiling water bath for 15-20 minutes (pints/quarts). Store in a cool dark place.

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Grapefruit Blood Orange Marmalade

8 pink grapefruit

6   oranges

24 oz Martinelli’s Blood Orange Juice

2 -3 cups white sugar

3/4 cup Brown Sugar

1 large Granny Smith Apple (quarter, remove seed case, but do not peel)

With a vegetable peeler remove zest from fruit.  Place in food processor with chopping blade and chop medium course. Place in kettle with 1 cup white sugar and 12 oz blood orange juice.  Over high heat and stirring occasionally boil until reduced and thick.   Meanwhile remove bitter pith from fruit, discard.  Section fruit and  any juice into food processor.  This took several batches for me.  Add to pan.  Add another 12 oz blood orange juice and 1 more cup sugar.  Cook again until somewhat reduced.  Taste for desired sweetness.  I added another 1/2 cup sugar and 3/4 cup brown sugar.  The brown sugar adds an ambrosial sweetness I never expected, but love)  Add apple quarters with skin.  Cook stirring often until thick.  I mashed the apple with a potato masher when it was tender.  Remove apple peels.   Ladle into sterilized canning jars, and process in boiling water bath for 10 minutes.

Yield 8 pints.

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