I was given a fermentation crock pot for Christmas and I have a batch of sauerkraut doing its thing now. Can I can the sauerkraut after it is done and if so how should I do it? I would do it in pints because there is only two of us. Do you have any other recipes to do in the crock?
Yes, you can home can your sauerkraut. It’s easy and the kraut will last for years this way. All you have to do is to place it with the juice in a large kettle and bring it to 185-210 degrees. Do not boil. Pack hot into hot jars, leaving 1/2 inch of headspace. Cover with hot liquid leaving 1/2 inch of headspace. Remove air bubbles. Wipe rim of jar clean; place hot, previously-simmered lid on jar and screw down ring firmly tight. Process pints for 15 minutes and quarts for 20 minutes in a boiling water bath canner. (This recipe can be found in my book, Growing and Canning Your Own Food.)
I don’t have room for more recipes here, but I can suggest a good book for you so you can make great use of your fermenting crock pot. This is Making Sauerkraut and Other Pickled Vegetables at Home by Klaus Kaufmann and Annelies Schroneck. Enjoy your new kitchen tool! — Jackie
I recently heard that antibiotics sold in pet stores for fish can also be used on humans. Is this true? I at this time don’t plan on doing this if it is true, However I was thinking it might be a source of having an antibiotic available in the case of an emergency beyond our control. If this is true where would a person learn what ones to store in their first aid supplies. I hope this is true as getting those types of medications can sometimes really be a pain especially when you’re not ill and just wanting to have supplies on hand for the future.
Yes, antibiotics sold in pet stores for fish can be used on humans. In fact, it was manufactured by human drug companies and most is packaged in the human dose. Two common ones are Fish Cycline and Fish Cillin. They aren’t real cheap but are good antibiotics to have on hand for emergencies. — Jackie
Heating canned meat before use
I know recommendations are that all low-acid home-canned foods be heated before use, but I’m wondering if it’s ever OK to eat meats right from the jar? In particular, I’m thinking about some chicken breast I canned. I used it recently in a casserole, and when I opened the jar, it smelled and looked great. I was thinking it would be nice to just open a can of it, drain it, and turn it into chicken salad (without recooking it). What do you think?
It’s always recommended to heat home canned low acid foods for safety’s sake. You could always re-heat it then refrigerate it to re-use cold; that’s what I do. — Jackie