Re: canning for the winter months

[Guest guest]

Hi Sheila,

I think your referring to a message I posted. I probably used the

word 'canning', but I actually made the fermented veggies from NT. What

I wanted to know is how long after they have sat out (2-3 days) and you

put them into the frig. before you should eat them? Not how long will

they last in the frig. Do they need more fermenting time in the frig.?

And if so, for how long? I don't want to open a jar to eat to

prematurely.

Thanks,

Robin

<<Hi All,

I thought someone had wrttin a message lately about canning, but I

couldn't track it down. I assume they meant they were fermenting

vegetables, but I could be wrong. I just wanted them to be sure about

the length of time the foods they were fermenting would last. Sauerkraut

and kim chee will last a long, long time, but the fruit based recipes

only last for 2 months. I didn't notice this at first, so I thought

maybe someone else might miss it too. It is mentioned at the very end of

each recipe on fermenting. Of course fruits may be dried now, at their

prime, and made into delicious jams and fruit butters in the colder

months.

If they are really canning foods that is a whole other matter. I don't

do canning anymore, because so many of the enzymes and vitamins are

destroyed by the high heat. I used to can tomaotes and loved the way

they looked in neat rows of jars in the cold cellar. Any way I just had

to get that off my mind. If I goofed here by not understanding the

message, I apologize up front. Be well,

Sheila>>

[Guest guest]

Hi Robin,

Thank you for clearing my confusion.

Now to answer your questions. You may eat any of the fermented foods

after the fermenting peroid is over, even before you put them in the

refrigerator. Personally I like them better after they have been aged

a bit, but they are ready right away and are usually eaten quite

quickly around our house. In my experience Kim Chee and saurekraut

get more mellow over time. Last night we finished a bottle of

sauerkraut I have had for at least three months. It tasted

delicious;less raw, might be the best way to describe it. From now on

I am going to make big batches of kraut so of it will last long

enough to age. It sounds as though you are doing that too.

I hope my reply has answered your questions.

Be well,

Sheila

> Hi Sheila,

> I think your referring to a message I posted. I probably

used the

> word 'canning', but I actually made the fermented veggies from NT.

What

> I wanted to know is how long after they have sat out (2-3 days) and

you

> put them into the frig. before you should eat them? Not how long

will

> they last in the frig. Do they need more fermenting time in the

frig.?

> And if so, for how long? I don't want to open a jar to eat to

> prematurely.

> Thanks,

> Robin

>

> <<Hi All,

> I thought someone had wrttin a message lately about canning, but I

> couldn't track it down. I assume they meant they were fermenting

> vegetables, but I could be wrong. I just wanted them to be sure

about

> the length of time the foods they were fermenting would last.

Sauerkraut

> and kim chee will last a long, long time, but the fruit based

recipes

> only last for 2 months. I didn't notice this at first, so I thought

> maybe someone else might miss it too. It is mentioned at the very

end of

> each recipe on fermenting. Of course fruits may be dried now, at

their

> prime, and made into delicious jams and fruit butters in the colder

> months.

> If they are really canning foods that is a whole other matter. I

don't

> do canning anymore, because so many of the enzymes and vitamins are

> destroyed by the high heat. I used to can tomaotes and loved the way

> they looked in neat rows of jars in the cold cellar. Any way I just

had

> to get that off my mind. If I goofed here by not understanding the

> message, I apologize up front. Be well,

> Sheila>>