Wednesday, February 16, 2011

A Lil' Canning on a Wednesday Afternoon


This afternoon I finished making the bushel of apples from our cold cellar into applesauce. I had also started a batch of sauerkraut about 3 weeks ago, which I was finally able to heat process today. As my tolerance for sauerkraut is still building up (I like it in small portions) I cooked it in the cans to mild the strength of taste. In the future I plan on eating it raw because like many other live-culture foods, it has amazing health benefits as a result of the fermentation.

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