Next seminar
My wife Geri loves your columns, as do I. And she reads BHM cover to cover every issue. We recently purchased a homestead in SW Michigan. I’m wondering how to get her “signed up” for a 2014 seminar? I’d like to give her that for her January 11th birthday.
John Newell
Naperville, Illinois
Okay John, you’ve twisted our arms. We really hadn’t decided on a date and therefore hadn’t announced our next seminar. It’ll be June 6th, 7th, and 8th. If you’ll send a $100 deposit, we’ll reserve a spot for her. (I sent an email to you with the address to send the deposit.) We’ll be looking forward to seeing her! — Jackie
Fermented pickles
I know that you can your sauerkraut but how about fermented sour pickles? I have been doing some research and all I find for preserving fermented sour pickles is to put them in the fridge. My mother keeps her fermented sweet pickles in a bucket on the floor and they keep for a year, but can you do this with sour ones? If not how do you keep them for the long term?
Staci Hill
Murfreesboro, Arkansas
Like other fermented vegetables, most pickles made by fermentation will be able to be processed in a boiling water bath for 10-15 minutes after fermentation is complete so they can be stored long-term. They may not remain as crisp as those left in a crock or put in the fridge, however. — Jackie
