Time for canning.
- Thread starter Jackalope
- Start date
Fullbore
Senior Member
Looks good fellas!
I've canned 4 batches of hot pepper mustard this summer and getting ready to do my salsa.
Jamie, those mushrooms are delicious!
I've canned 4 batches of hot pepper mustard this summer and getting ready to do my salsa.
Jamie, those mushrooms are delicious!
Buckmaster
Senior Member
I shredded 35# of cabbage last night and to the crock it went. In about 6 weeks we'll have some kraut to can.
My wife made some last year and it was horrible! Turned out sweet. Ended up throwing it away. If you have a recipe, please share.
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Buckmaster
Senior Member
One crock, shredded cabbage, and 2 teaspoon of sea salt per pound of cabbage.
Pack and layer cabbage with salt in between layers.
Cover cabbage with a garbage bag filled with 2 gallons of water (for the airtight seal) and wait 6 weeks.
Skim off top rot and eat/can.
It sounds gross but it doesn't get any better than homemade kraut. It's good for your stomach...kind of like yogurt is.
Pack and layer cabbage with salt in between layers.
Cover cabbage with a garbage bag filled with 2 gallons of water (for the airtight seal) and wait 6 weeks.
Skim off top rot and eat/can.
It sounds gross but it doesn't get any better than homemade kraut. It's good for your stomach...kind of like yogurt is.
The smell of kraut when I was a kid would draw an automatic dry heave.... Now I love to eat it lol...
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Butchered my buck today. My first batch of canned chunks. Just added a touch of water and a bullion cube. My second batch is finishing up soon. Does anybody do any special seasonings like a cajun or anything different that they would like to share, as I plan on doing some more in a couple weeks after Christmas
I do mine very similar to how you've done yours and just dress it up per the meal I'm making with it.
I highly recommend using "Better than Boullion" beef base instead of cubes. much better flavor, and since it is a paste you can actually measure it out. I use it canning both venison shanks and squirrel. 1/2tsp per pint, 1tsp per quart instead of salt. I never add anything else to the jars. I've tried adding garlic, onion, barbeque sauces and other concoctions, but it never once turned out like I imagined. meat and broth in a jar is a blank canvas. open jar and get creative.
