Any fellow sauerkrauters here?

[CrealCritter]

I made another batch today, as I am giving my daughter a big bottle, of it, for Christmas.

I have tried different ways to strain the seeds out. Today I tried a screen sieve, and used a serving spoon, to push the solids against the screen so it drained. I was hoping to push the berry solids through, while straining out the seeds.

For the most part, it worked, but I ended up with some seeds going through the screen. I left it that way, except for my daughter's bottle. She's not so into the "natural" way, so I'm not sure she would appreciate the "texture" in the syrup. So I ran it through a finer sieve. Then I ate the solids, that I got out, with a spoon. It was yummy

In the past, I have used a flour sack dish towel, dedicated to straining juices. I think, in the future, I will just use that to strain the solids out of the juice, before I add the honey.

*** Please note - (@baymule and @CrealCritter) I changed the amount of honey, in the Elderberry Syrup, as I made it again today, and 25 oz made it plenty sweet, vs. the original 36 oz. Just make sure you put it away warm, screw the lid on tight, and put it in,the refrigerator. It should last at least several months.

As I said before, I store it in pint jars, however today I used glass peanut butter jars. Smaller batches minimize exposure both by touching and to possible germs in the air, each time the jar is opened.

Can you can it? Maybe water bath? Refrigerator space is a premium in our house. do you know if anyone made it into hard candy or lozenges?

I once made horehound into lozenges it wasn't to bad... but I remember success was highly dependent on temperature though and I had to use a candy thermometer.

I drink a mug of German chamomile tea every night made from chamomile flowers i grow in the garden during the spring / summer. I'm an insomniac something changed in me when I hit early 30's and I've been an insomniac ever since then. German chamomile really helps me. I mean I got up at 6:00 AM it's now 1:17AM and I'm not even tired yet.

I'm thinking lozenges made of elderberry, horehound & german chamomile would be great for me to try and make. Lots of good stuff thats good for you also... might taste like crap but taste is not the point

 

[Devonviolet]

Elderberry lozenges sounds good.

However, raw honey is part of the healing quality of this syrup. The reason you wait to add the honey, until the Elderberry juice is cool, is because heating it destroys the healing enzymes.

To make lozenges, you have to heat the syrup to "hard ball stage", which would destroy those enzymes.

I'm a big fan of German Chamomile! In addition to making a yummy, relaxing tea (that can help you sleep), it has immune building qualities. So, it's great to add to your cold & flu arsenal.

 

[CrealCritter]

It's time to can, can & can this batch turned out good - it's ok to leave in the buckets after it's done fermenting and until you have time to can it. Just make sure it stays under the brine, air = spoilage

Empty bucket

Quarts in water bather

Quarts already water bathed

More quarts waiting to go in the water bather.

We got plenty of sauerkraut now. I would say a good two years worth including giving some away for family & friends. The stuff is like candy to me.

 

[CrealCritter]

Elderberry lozenges sounds good.

However, raw honey is part of the healing quality of this syrup. The reason you wait to add the honey, until the Elderberry juice is cool, is because heating it destroys the healing enzymes.

To make lozenges, you have to heat the syrup to "hard ball stage", which would destroy those enzymes.

I'm a big fan of German Chamomile! In addition to making a yummy, relaxing tea (that can help you sleep), it has immune building qualities. So, it's great to add to your cold & flu arsenal.

I wonder if you couldn't do something with the lozenges where you could have a hollow center to add honey after it cools enough without destroying the benefits of the honey? Maybe seal the hole with something else good for you too - like a packed mint leaf. IDK... Just babbling...

 

[baymule]

Your sauerkraut looks good! Congrats on lots and lots! Now that you are all about raising another pig, be sure you make link sausage, then smoke it. Get some buns, condiments, chopped onions, link sausage and top it with your own sauerkraut.

 

[CrealCritter]

Your sauerkraut looks good! Congrats on lots and lots! Now that you are all about raising another pig, be sure you make link sausage, then smoke it. Get some buns, condiments, chopped onions, link sausage and top it with your own sauerkraut.

Man does that sound delicious

 

[CrealCritter]

So it just ain't right to can sauerkraut and not eat some for dinner.

 

[baymule]

That looks yummy!

 

[CrealCritter]

That looks yummy!

You gonna try to make your own? I found that fall cabbages do better than spring cabbages. I really don't know the chemistry behind it... but I think it's because of the lower fermentation temperature and perhaps fall cabbages have more sugars than spring cabbages do.

I liken it to beer - ale is fermented at a higher temperature than a lager. Ale is generally more bitter than a lager.

I could be all wrong to but I'm a simple kind of guy so I boil complex stuff down to the basics to try and understand it.

So what am I saying? Well if your gonna give it a try - fermenting fall cabbages is easier and generally more tasty but takes longer than fermenting spring cabbages. So you might have better success with your first batch fermenting fall cabbages.

 

[sumi]

Those cans of goodness looks really great!