Archive for the ‘Glen Lamalie’ Category
Sauerkraut
December 29th, 2008 | 
Author: 1/2 c. salt
10 lb. cabbage
Put in crock and weight with a board and stone. Skim off the top each day. Put in jars after fermenting stops.
Add 3 scant teaspoons of salt to each quart jar, and tighten jar lids. Ready to use in 6 weeks. (Add carrots, peppers, onions.)
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Grape Juice
1 c. grapes
1/2 c. sugar
Fill quart jar with very hot water and process in boiling water bath for 15 minutes.