The Joy of Pickling
The Joy of Jams, Jellies, and Other Sweet Preserves
- Late-Harvest Treat: Haw Jelly
- For Winter Pies: Home-Canned ClearJel Filling
- A Better Boiling-Water Canner?
- Dietary Propaganda, Hoover Style
- Kohlrabi Kraut Again, with Sea Vegetable
- Can Pickles Cure the Flu?
- La Cuisine Rose
- A Handmade Pickle Weight, Pickle Seasoning, and a Cookbook Giveaway
- Tasting Pickles for the Good Food Awards
- What to Do with All Those Eggplants
Tag Archives: cabbage
Sauerkraut is traditionally made in autumn, when cabbages grow big, white, and sweet in the chilly air. The cold weather helps them develop a high water and sugar content, which in turn helps the cabbages to ferment well. But you … Continue reading
If you mostly eat your kraut cold, don’t can it; just store it in the refrigerator or another cool place. A cellar, outbuilding, or porch may suffice, depending on the time of year and on your climate. Uncooked kraut retains … Continue reading