Q and A: fermenting cucumbers, pressure canning on a glass-top stove, and sauerkraut

Fermenting cucumbers

I want to ferment some cucumbers into pickles in my newly acquired crock. I don’t have enough cukes all at the same time. May I make the brine etc. and add the cukes as I get them off the plant? I know some people like them longer fermented and some shorter fermented. Wouldn’t this be the same process? Suggestions?

Brenda
Dumas, Texas

It’s generally a better idea to ferment a smaller batch at one time rather than to add cukes as you get them. The liquid in the cukes themselves can change the brine so those later-added cukes may not ferment correctly. Any readers out there who have done as Brenda suggests? — Jackie

Pressure canning on a glass-top stove

I am canning with a pressure canner that utilizes a 3-piece pressure regulator (no gauge). I also have a flat top glass stove. You have mentioned being able to maintain correct pressure on a glass top stove. I remain in the kitchen while canning and watch the regulator to see that it continues to “rock.” As long as this is occurring am I safe pressure-wise? Is the pressure fairly steady as long as the rocking doesn’t stop?

Judith Almand
Brandon, Florida

Yes. Most manufacturers of weight-style canners recommend that the weight jiggles about 3-4 times a minute at minimum. Weighted canners are usually quite safe and require less “watching” than do dial gauge canners as they self-adjust by jiggling to maintain the correct pressure. — Jackie

Sauerkraut

I can sauerkraut every year but one year was too salty the next not salty enough. Can I combine and re-can? This year has been a great year for cabbage. Already have 10 gallons of kraut down.

Robin Putman
Coolville, Ohio

Yes you can but I’d try a smaller batch first to see if the combined kraut is too soft for your taste. Congratulations on this year’s kraut! Our garden’s growing like mad, although we got a late start. — Jackie