So that three heads of cabbage that I chopped and salted in late September have yielded six quarts of sauerkraut. Personally, I thought it was a tad salty coming out of the crock, but the canning instructions said to add some fresh water to the warming pot, so actually the kraut is quite tasty. (You heat the kraut to boiling before you ladle it into the waiting canning jars. Then, it’s processed in the pressure canner for about 20 minutes at 10 pounds’ pressure.) It’s crunchy and somewhat briny and definitely has that cabbage stink that makes my husband gag.
Tom, in no uncertain terms, has stated it will not be eaten if it finds its way onto his plate. (He’s such an ingrate, isn’t he?) But me? I’m a convert! Bring on the stinky stuff!
But gone now, until next year, is the metallic click and tonk of the cooling jars of goodies. Away, downstairs on a high shelf, now sit the ceramic crock, the monster pressure canner, and the small boxes of the screw-down lids. Two of the three food mills, the big water bath canners, and the extra bowls and scrapers too have made the trip downstairs. And do I have enough food, do I think I was successful in putting up enough victuals to feed us? I…do.
I might have to find a way to disguise the sauerkraut, though.