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Of Pepper Jelly and Sauerkraut
by
Linda Skelcy
Текущий рейтинг: 4.0
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%3C/p%3E%3Cp%3ESterilize%208%20to%2010%20(6%20ounce)%20jelly%20jars%20and%20lids%20and%20bands.%3C/p%3E%3Cp%3EHeat%20the%20water%20in%20your%20canner%3C/p%3E%3Cp%3EPlace%20all%20the%20peppers,%20vinegar%20and%20pectin%20in%20a%20large%20pot%20and%20bring%20to%20a%20boil%20over%20high%20heat,%20stirring%20constantly.%20When%20the%20mixture%20comes%20to%20a%20rolling%20boil,%20the%20kind%20that%20cannot%20be%20stirred%20down,%20add%20the%20sugar%20all%20at%20once%20and%20return%20to%20a%20full%20rolling%20boil.%20Cook%20for%20exactly%202%20minutes.%3C/p%3E%3Cp%3ELadle%20hot%20jelly%20into%20the%20sterile%20jars%20leaving%201/4%20inch%20head%20space.%20Wipe%20the%20rims%20of%20the%20jars%20with%20a%20clean%20cloth%20to%20insure%20a%20good%20seal.%20Put%20lids%20in%20place%20and%20screw%20on%20bands%20finger%20tight.%3C/p%3E%3Cp%3EPlace%20in%20canner,%20bring%20water%20to%20a%20boil%20and%20process%20for%205%20minutes%20at%20boiling.%20Remove%20jars%20from%20canner%20and%20place%20on%20a%20clean%20kitchen%20towel%20to%20cool,%20listen%20for%20the%20pops%20to%20insure%20the%20jars%20have%20sealed%20properly*.%20Let%20cool%2012%20to%2024%20hours.%20Store%20in%20a%20cool,%20dark%20cupboard.%3C/p%3E%3Cp%3EIn%20this%20house%20we%20eat%20pepper%20jelly%20over%20cream%20cheese,%20then%20spread%20on%20crackers.%20My%20friend%20Anne%20said%20she%20topped%20grilled%20steaks%20with%20pepper%20jelly%20and%20received%20raves%20all%20around!%3C/p%3E%3Cp%3EA%20Cook's%20Notes:%20If%20you%20want%20Hotter,%20Spicier%20pepper%20jelly%20do%20not%20remove%20the%20seeds%20from%20the%20hot%20peppers.%3C/p%3E%3Cp%3E*If%20any%20of%20the%20jars%20failed%20to%20seal%20you%20can%20reprocess%20or%20place%20in%20refrigerator%20and%20eat%20within%20one%20week.%3C/p%3E%3Cp%3ESince%20the%20food%20processor%20was%20already%20out%20we%20decided%20to%20try%20our%20hand%20at%20making%20homemade%20sauerkraut.%20All%20you%20need%20is%20cabbage,%20kosher%20salt%20and%20a%20large%20crock.%3C/p%3E%3Cp%3ETwo%20green%20cabbages%20(about%204%20pounds%20total),%20shredded%20to%20no%20thicker%20than%20a%20nickel%3C/p%3E%3Cp%3E4%20tablespoons%20Kosher%20Salt%20(do%20not%20use%20table%20salt)%3C/p%3E%3Cp%3E(you%20need%201%20tablespoon%20of%20salt%20per%20pound%20of%20cabbage%20-%20so%20make%20as%20much%20or%20as%20little%20as%20your%20crock%20will%20hold.%20DO%20NOT%20use%20any%20aluminum%20utensils%20or%20pots)%3C/p%3E%3Cp%3EMix%20the%20salt%20with%20the%20cabbage,%20tossing%20with%20very%20clean%20hands%20until%20the%20salt%20is%20dissolved%20and%20the%20cabbage%20begins%20to%20dewater.%20Pack%20the%20cabbage%20and%20any%20juices%20very%20tightly%20into%20your%20crock%20(a%20plastic%20bucket%20will%20also%20work)%3C/p%3E%3Cp%3EKeep%20packing%20the%20cabbage%20down,%20using%20your%20fists%20and%20some%20muscle%20power.%20When%20you%20get%20to%20within%204%20inches%20of%20the%20top%20of%20your%20crock,%20stop.%20Press%20down%20on%20the%20cabbage,%20you%20should%20see%20brine%20coming%20up%20to%20the%20top.%20Great!%20If%20not%20(this%20happens%20with%20old%20cabbage)%20make%20a%20little%20brine%20using%20a%20cup%20of%20water%20and%20a%20teaspoon%20of%20salt.%3C/p%3E%3Cp%3ENow%20fill%20a%20gallon%20ziploc%20bag%20with%20salted%20water.%20Place%20inside%20another%20ziploc%20bag%20and%20seal.%20Place%20the%20bag(s)%20on%20top%20of%20the%20cabbage,%20making%20sure%20the%20entire%20surface%20of%20your%20cabbage%20is%20covered.%20This%20will%20keep%20the%20cabbage%20weighted%20down.%20Cover%20tightly%20with%20plastic%20wrap%20-%20two%20layers.%20Now%20cover%20with%20a%20heavy%20kitchen%20towel%20and%20secure%20it%20with%20twine%20or%20rubber%20bands.%3C/p%3E%3Cp%3EPut%20the%20crock%20in%20the%20basement%20or%20garage%20or%20somewhere%20where%20the%20temperature%20will%20stay%20below%2075%20degrees.%20%20Now%20just%20walk%20away.%20Mark%20your%20calendar%20for%203%20weeks.%20Check%20for%20fermentation.%20If%20the%20cabbage%20is%20not%20sour%20enough%20for%20you,%20repack%20and%20wait%20another%20week.%3C/p%3E%3Cp%3EYou%20can%20freeze%20or%20can%20the%20sauerkraut%20once%20it%20reaches%20the%20desired%20tartness.%20Keep%20in%20mind%20canning%20it%20will%20reduce%20the%20tartness%20a%20bit%20so%20better%20to%20go%20with%20more%20tart%20than%20less.%3C/p%3E%3Cp%3EA%20Cook's%20Notes:%20Absolute%20cleanliness%20is%20important%20if%20you%20are%20going%20to%20make%20a%20good,%20safe%20sauerkraut%20with%20no%20mold.%20Sterilize%20your%20bowl,%20utensils%20and%20crock.%20Wash%20your%20hands%20with%20soap%20and%20very%20hot%20water.%3C/p%3E%3Cp%3EI'll%20check%20back%20with%20everyone%20in%204%20weeks%20as%20to%20the%20status%20of%20the%20'kraut'.%20Hot%20Dogs%20anyone?%3C/p%3E){kind=link}