storing krauts

[abifae]

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[Wifezilla]

I think I told you this before... if you can it you will kill SOME of the goodness. But it will still be a healthy, nutritious food. Keep as much fresh as you have room for, but some properly canned stuff on hand is better than buying something from the store.

 

[BeccaOH]

I had an older aunt (born in the early 1920s) who did a cold canning thing. I never witnessed the process, but it went something like this.
Boil jars to sterilize.
Fill hot jars with ingredients (first boil fruits or anything that may contain bacteria - sauerkraut or pickles would not and could be cold packed)
wipe tops of jars clean
Boil lids to soften seal, place on jars, and put ring down tight. Done (This is usually when my mom or I would do a water bath.)

I'm not sure how well they all sealed, but that was her method even for things like green beans that my mom pressure cans.

 

[abifae]

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[bornthrifty]

what I know about sourkraut is that sailors used to carry along on ships by the barrel full because it kept so well (pre-electricity)

my friend kept hers on the counter, but every every book I read says at least keep it in the refrigerator, (not canned just soured and right into the refrigerator)

my friend says it gets better with time,
like wine,

(that is if it isn't soured with whey...just naturally soured in it's own juices...I understand whey kraut doesn't hold up as well)



now I am not telling you to do it out on the counter for 6 months or more, (cause I would hate to get you sick)
but I am goin to try it someday my self


we have forgotten how they used to do things before electricity, and my hunch is that is exactly why it is soured, as a natural way to preserve food for the winter months....(not to mention all the health benefits of living fermented food)

hth

 

[ORChick]

Abi, I don't know your circumstances - you live in an apartment, right? Anyway, fermented stuff, like sauerkraut, should last a nice long time, if you can keep it fairly cool. If you can't do that without a refrigerator then, yes, you should can it. The good beasties will be killed, but it will still probably be better than store bought. Depending on circumstances, you might choose to make your sauerkraut by the quart, rather than in large quantities. As mentioned, sailors used to be kept free from scurvy with the sauerkraut stored in barrels on shipboard ... but that was most likely cooler than summertime in Denver.
I keep my Kraut fresh just by making sure he is fed regularly; I was told by my my MIL that he was fairly fresh even before I met him. I consider canning him every once in awhile, just to keep him quiet ... but haven't done it yet (My Kraut being my German DH )

 

[abifae]

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[Bubblingbrooks]

Thanks! Small batches work then. Is the same true on fermented fruit like BB's blueberry preserves?

Fermented means keep cold. Otherwise it will turn into an alien.
The kraut will last a year in the fridge or root cellar, and the preserves about 2 months.

 

[abifae]

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[bornthrifty]

oooh that's right, very important detail,(oops) my friend who kept it on the counter lived in russia, and made kraut in the fall for winter,(as way of preserving)

she had a cold house...not all the insulation and central heat that we are used to....


thanks for reminding me