It's only been two weeks but the sauerkraut stopped fermenting, not sure why, so I decided to can it this evening. I cold packed it into 6 pint jars and it's processing for 20 minutes in the canner.
The other project on my list lately was to make a batch of hot pepper spread, the one with the banana peppers, mustard, and vinegar. I had a bunch of banana peppers from the farm share, enough to make just about 1/3 of a batch, which worked out to 6 cups.
Some of these will be placed in a box to send to my nephew for his birthday, hopefully he doesn't mind it arriving a little late.....
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