I am completely uncomfortable with my first effort at sauerkraut. Perhaps my kitchen was too warm, maybe I was overtired and added too much salt. But it is at a loss of only one small cabbage and either 4 tsp or 4 Tbsp of salt, so the experience was worth it to me. I'll be working up another batch once I find a suitable cabbage.
My small-batch experiments this past week involved Pickled Turnip (Lift) and plum jam. The Lift (from Canning for a New Generation) is a resounding success, all pretty in pink with tasty tart turnips. I need to build a sandwich to put it on now!
|cooling on the counter|
|3 days later!|
I am actually surprised I have not tried plum jam before. The recipe is very easy, not even involving pitting them. The pits are skimmed out just prior to canning.
|boil with some water|
|add sugar and lemon juice, cook until pulpy|
|jar up and eat the leftovers|
I think I'll be printing off a copy of that natural pectin level chart of fruits so I can be aware during future jam sessions.