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View Diary: How To Can, Part 1: Using A Water Bath Canner (87 comments)

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  •  Yes, it does. My mother used to make them. You (1+ / 0-)
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    make them like you would make sauerkraut in a crock. She would put pickling salt, green beans, vinegar, and water in the crock, cover it with cheesecloth, and weight it down with a rock. It usually took about two or three weeks to make a batch. You have to skim off the excess brine that rises to the top off every day or so, and check for beans that are going bad. If you don't throw the bad ones out, it will make the whole batch go bad. They are done when bubbles stop rising to the top--the bubbles are how you know they are fermenting. After they were done, she would can them.

    She also used to make pickled corn, sauerkraut, and some stuff called Hot Jack, which is sauerkraut with hot peppers added to it. She would pickle eggs and bologna, too.

    I'll dig around and see if I can find her old recipe and send it to your Kosmail. I'll be talking to my grandma tomorrow--she will know exactly how to make them. (She's 97 years old, but can tell you anything you want to know about stuff like that.)

    •  we called it hot shot kraut (1+ / 0-)
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      But I ate a bate of it growing up, however you call it.  It's a shame I didn't ask my grandmothers to teach me some of these things before they passed.  My Mother knows a lot of it, but even she never learned some of this stuff.  They took it with them to their graves.

      "In a nation ruled by swine, all pigs are upwardly mobile." Hunter S. Thompson

      by Keith930 on Wed Nov 23, 2011 at 03:52:42 PM PST

      [ Parent ]

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