The Enabling Cook

Puttin’ Up

Mother Nature and I are in the midst of our yearly battle of the garden. The new hardiness zone map and my itchiness to get into the garden battle Mother Nature’s sense of humor. When I have time to work in the garden, she decides to cut forth with rain. Lots of it. And we even had three nights of hard freeze a couple of weeks ago. Sorry, Mother Nature, I fail to find the humor in that. I have got some things planted, and today I hope to finish planting my garden here at home. Fingers crossed.

When I planned this year’s garden, I thought about things I would want to eat right away, of course. But more than last year, I also considered things I wanted to can, ferment, dehydrate, or freeze. Many people ask me why I bother, since it’s only me (well, and the cats, but they don’t eat much of my food). Just because I live sans another human, that doesn’t mean I don’t deserve good food. And while some others of the same mind-set prefer to buy their food from the supermarket, I prefer to grow my own or buy it from the farmers’ market. I want to know what’s in my food and where it came from. On top of that, the seemingly increasing number of food-related warnings and recalls doesn’t make me feel really confident about the food safety system. And then there’s that whole self-sufficient thing.

Despite that, I’m not sure I’d do as much food preservation if I didn’t enjoy it. I love canning, for example. It’s flat-out fun! I love taking fresh food in the middle of growing season and preserving it so I can enjoy it in the dead of winter. It also allows me to take advantage of sales, and that’s definitely a good thing. It also brings me back to memories of my mother and paternal grandmother; both women understood the importance of the process they called, “puttin’ up” the vegetables they grew in their gardens.

I’ve had a lot of people tell me they’re going to can for the first time this year. Either that, or they’re going to start canning again after not doing so for a long time. That makes me very happy. One of the first questions I’m usually asked is where to find recipes. If you’re new to canning, it is important to use recipes developed by people who really know about canning. Like the instructor of the food preservation class I took last year said, “Canning is not the place to experiment.” And though Grandma, Great-Grandma, and perhaps even Mom might have been great canners, food today is not the food they used “back then.” Tomatoes, for example, have been bred to contain less acid, which is an important thing to know when it comes to canning. You need to use up-to-date recipes. The bible of food preservation is, of course, the Ball Blue Book Guide to Food Preservation. It provides the hows and whys of the preservation process, and the recipes included are tried and true.

There’s a new book on the canning scene that deserves your consideration.

Marisa McClellan’s Food in Jars: Preserving in Small Batches Year-Round (Running Press, 2011) takes the novice as well as the experienced canner through, among other things, jams, jellies (some even using high-quality, prepressed juice), curds, conserves, fruit butters, tomatoes, and, of course, pickles. Besides “straight-up,” single-ingredient items, canners will also find interesting flavor combinations. There is also a section on fruit syrups, which I love to use with my SodaStream as well as in my own version of Sonic’s limeaid line. And I can’t wait to try the blood orange marmalade.

The canning recipes use the waterbath canning method. This is probably the easiest method and does not require a large outlay of money for equipment.

The book is not just about canning. There are also recipes for other items that can be served in or stored in jars. Granola, bread mixes, and flavored salts are among some of those items.

When it comes to canning, Marisa McClellan and her Food in Jars blog are well respected and reliable sources for food preservation information. The recipes and methods contained in this book can be used with confidence, regardless of your experience level. There are clearly written how-tos, so if you’re uncertain, the answer is likely included in the book. The only negative I found is that she relies on liquid pectin for most of the canning recipes. In my area, it’s hard to find liquid pectin. You can find just about every kind of powdered pectin there is, but no liquid pectin. It can, however, be easily ordered.

If you like to can–or want to learn to can–Food in Jars: Preserving in Small Batches Year-Round deserves to be in your food library.

Do You Stomp Your Cabbage?

Yesterday I finally got around to initiating my new fermenting crock. And once again, I was reminded how big this thing actually is. I’m about 5 feet, 6 inches tall, so I’m not short by any means. I think my arms about about normal length for my height, but they seem to be on the short side when it comes to making sauerkraut in this crock. Next time, I’ll be sure to bring over the step stool so I can see inside. This is a small batch, and I’m thinking I should have a smaller one for smaller batches. We’ll see.

Since this was my first time using this technique, I did some searching to see if there were things I should do differently when preparing the cabbage or loading the crock. What did I learn? Well, people do things differently. Some people salt and “pound” their cabbage in a bowl or other container and then add to the crock. Others put the cabbage and salt directly into the crock and let time bring out the water or “pound” it inside the crock. It quickly became apparent that the latter wouldn’t work for me. So I prepped my cabbage in a Rubbermaid container.

An aside: I really want a food lug with a lid. Preferably one that will fit in the refrigerator. Of course I can’t find a local source, so I went searching online. Since I get free shipping on Amazon, I checked there first. No luck. As I widened my search, I quickly discovered that the shipping is, shall we say, stupid high on these things. I refuse to pay almost as much for shipping as the price of the object being shipped. So I made a quick trip to the store and picked up a 40-cup Rubbermaid container. Still want the lug, though.

It’s now in the crock, and since it’s been warm, I think I hear the beginning of fermentation already. Yay!

Back to my technique search. For a long time, I thought of YouTube as the “go-to” place for music videos–especially to post on social media sites after a musician’s death. Over the past few months, I’ve discovered it’s potentially a great site to learn new techniques. As I searched for information about using my new crock, I came across this video.

It is highly unlikely I’ll be using this method. I’d have to use the bathtub so my feet would fit. But to each his or her own, and as she said, it’s the way they used to do it.

I Really Need to Start Paying Attention

Paying Attention, Part I
Yesterday I finished fermenting 6 pints of sauerkraut and 1 pint of jalapenos. That makes me very happy. I obviously like fermenting things, so a couple of weeks ago I decided to order a fermenting crock. I had opted for the canning jar with special lid when I began, because I didn’t want to spend money for a fermenting crock before knowing if I liked the results. I obviously do. So, I went searching for a crock.

I asked around online for suggestions as to what size to get. Karen suggested getting the biggest I could afford. That makes sense, especially since you only fill them about 80 percent full. Unless I wanted a tiny crock, the best-known fermenting crocks were out of the picture. But I found a 15 liter (4 gallon) that seemed reasonable–and with free shipping; these things, even the smaller ones, are heavy–and ordered it.

Now, I know what a gallon of milk or water looks likes, so you’d think I’d have a reasonable estimate of this thing’s size. And you would be wrong. I was jaw-dropping shocked when this arrived.

In this photo, it’s taking up most of my counter. With the lid on, it’s height makes it impossible to open the overhead cabinet. And probably most significant, I had to move it every time I wanted to use my Keurig. Of course if I had actually paid attention to the description, I would have seen exactly how big this thing is.

And once I picked it up, I knew I had to find a place where it could sit and be out of the way yet accessible. That sucker is really heavy. On some sites, shipping would have cost more than most things I order. Where to put it in an apartment chockablock with things–and 6 cats–was a huge question. And what to put it on. I finally found a place, tucked away yet where I can easily get to it, and I bought a sturdy TV tray to put it on.

A Word (or a few) About Weights
I ordered this crock from Amazon, and I had to order the weights separately. I ordered them the same day, and they were scheduled to arrive the same day. Oddly, I received notice they’d shipped, but apparently they got lost between the warehouse and the UPS facility. I mean, really. And, of course, they couldn’t get them anymore. Sure, I could use it without the weights, but from all I’ve read and heard, it really helps to have the weights. What to do, what to do?

Enter Homesteader’s Supply. I contacted them to see if they had them, and they came through again, getting them for me and sending them out super fast. It’s this type of service I have come to rely on and one of the things that keep me coming back. Thanks everyone at Homesteader’s Supply!

Paying Attention, Part II
I love living in a city with a Wegman’s. When I want to do something special, what do I do? I go to Wegman’s. Okay, perhaps my life is a bit boring, but I love Wegman’s.

Why do I love Wegman’s? Options! It carries a wide variety of foods, many you can’t find elsewhere. And during the spring and summer, local farmers are highlighted right at the front of the store. I love knowing what farm I bought produce from and where the farm is located.

And I love being able to buy organic, grass-fed beef. While I can find organic, grass-fed chicken at other stores, Wegman’s has been in the forefront of our local markets at providing the meat to its customers. I’ve put many packages of said beef into my shopping cart since it became available.

Recently, I was getting ready to cook some of this wonderful beef. For some reason, I decided to take a closer look at the package. And this is what I saw:

Yes, this beef I made such a point of buying is a product of Uruguay. I have nothing against that country, but there are many, many domestic farmers who could provide the same product. No, I won’t be buying it again.

Something Fishy This Way Comes

Maybe.
Or maybe not.

When my brother and I were kids, we never went on vacation. Well, we did go to the homes of a couple of relatives for a couple of days, but I don’t really count that. Rather than fancy, expensive vacations we couldn’t afford, my family often took day trips, especially when my brother and I were younger. Perhaps one of the things we did most often was go fishing. Mom would make a picnic lunch (fried chicken and potato salad FTW), and we’d go to some quiet fishing spot. Sometimes the trips were semi-unplanned. We’d drive in the country for a while and then Dad would stop at a farmhouse and ask the farmer if we could fish in his pond. More often that not, we got the okay. Or we’d fish in a creek, where our family was often the only ones fishing there. My favorite was the “Crawdad Hole,” because that’s what we caught the most of. And sometimes we’d find a hidden spot on a quiet river to fish. When it came to fishing gear, it was a right of passage to “graduate” from a bamboo pole with bobber to a real fishing rod and real: the Zebco 202.

My dad loved to fish. He even ran a couple of trotlines. The odd thing? Except for fishsticks, he didn’t like to eat fish.

I have always loved fish. It pains me that I don’t have access to really fresh fish. I don’t know anyone who fishes, so I’ve not been able to take advantage of their catches. And as with my philosophy concerning other things I eat, I want to know where my fish lived–not to mention how long ago it lived. I don’t know about where you live, but in my area, a lot of the fish is farm raised and comes from another country. These are two things I try to avoid.

Then the other day, it hit me like an anvil on the head. Well duh, I can go fishing and catch my own! Okay, sometimes I can be a bit slow. I went online and found out how and where to get a fishing license and even looked up some fishing equipment. I could feel the excitement build as I anticipated my first catch. I decided to take a work break and go check out the rods and reels available at some local stores. As I drove, I thought about what would be involved. I never had the connection with food fish like I do with meat sources. You know, the “I can’t eat anything I’ve met” syndrome. And though I’m sure my first few attempts at skinning will be less than pretty, I’m just as sure that I can learn that skill. And I have no problem with gutting the fish.

Then it hit me. Like another anvil. A bigger one. A MUCH bigger one.

I will likely have to kill the fish. (See, I told you I could be a little slow.)

As a kid, I watched my dad clean hundreds of fish, and in most cases, it meant he had to kill it. Neither he nor I are inclined to let the fish die by keeping it out of water until it suffocates or whatever happens. But for the life of me, I can’t remember how he did it. I’m 1000 percent sure he killed it before the cleaning process, and it has been driving me crazy to remember how he did it. At first I thought it slit its throat, but the more I thought about it, that didn’t seem right. The do have a vague recollection of him taking the back of a heavy knife and hitting the fish at the base of the neck.

When I called my mom yesterday, I asked her how he did it. Trust me, the woman is used to my unusual (okay, weird) questions. She thought and thought and couldn’t really remember either. My idea about the knife sounded reasonable to her, but she couldn’t say for sure. The husband of one of her friends fishes, so she’s going to ask him.

Did I continue my trip in search of fishing equipment. No. The vision of me not being able to kill the fish after getting home, or of a not-quite-dead fish flopping around the apartment, made me take pause. I turned around, stopped at Sonic (not for fish), and came home. Have I given up the idea of catching my own fish. No, not yet. But I’ve got to figure out that killing thing first.

The Optional Turkey Pot Pie

As kids, my brother and I were allowed to pick whatever we wanted for our birthday dinners. My first choice was almost always turkey. Now, my mother was pretty accommodating when it came to me and food, but she wasn’t always thrilled about roasting a turkey during the heat and humidity of an Iowa August, especially since we didn’t have air-conditioning. Sometimes I felt sorry for her, so I asked for my second-favorite food: pot pies.

We often had pot pies. After all, they were really inexpensive, and Mom could serve everyone their favorite flavor. Brands weren’t important. She bought whatever was on sale. And except for some store brands, I thought they were pretty tasty. Well, until I made my own.

I’ve been wanting roast turkey, so last week I bought a turkey. Technically, I bought a turkey breast. I don’t like to buy parts, but there isn’t enough room in the freezer to store leftovers, especially since the smallest one they had was about 22 pounds. So I had a very nice turkey dinner. At first I wasn’t sure what to do with the leftovers, but it quickly came to me. Pot pies! And I could make them in jars! Ergo, my turkey pot pie was born.

I call it the Optional Turkey Pot Pie, because it’s all about options. I’m not big on crusts, so I decided to only use a top crust. As for the vegetables, I often use frozen ones from the supermarket. But since I was out, I used vegetables I had on hand. So this time, my vegetable mix included carrots, celery, onion, and kale.
Of course you can choose whatever vegetables you have on hand.

As for stock, as I’ve mentioned before, I’m a big fan of Better than Bouillon, and I always keep a jar of the chicken flavor on hand. Of course you can use homemade stock.

In the recipe, which you can find here, I’ve given amounts for the meat, vegetables, and gravy/sauce. But it’s all up to you. If you like it with more sauce, reduce the amount of vegetables and increase the amount of sauce. Like it a bit “drier” or meatier? Simply add more meat and reduce the amount of sauce. Of course, you can make it meat free and just use vegetables. And you are free to use whatever spices and herbs you like.

As I said, I went with the top crust only, but you can certainly use a bottom crust. Or, you can skip traditional crusts all together. Top with cornbread batter or mashed potatoes for something different. It’s all about options, and when you make it yourself, they’re all up to you!

POSTSCRIPT
I only had 3 canning jars I could use for the pot pies and had leftover filling. I’m turning it, along with some of the pie crust scraps, into soup! If the consistency isn’t to my liking, I’ll add some stock. I’m baking off some of the pie dough and will add to the cooked soup. Yum!

The One Where I Talk About Beanee Weenees

On Plurk the other day, someone mentioned making Beanee Weenees for their family. That certainly brought back many childhood memories of wieners, sauerkraut, and pork and beans. You see, these were pretty standard items on the menu when I was growing up. My dad had a full-time job and worked many side jobs, but we never seemed to have much money. Things like wieners, pork and beans, and sauerkraut were cheap, so they were often on the table, especially the few days before the next paycheck.

VanCamp’s Beanee Weenees were actually considered a treat, since they came in small, not inexpensive cans. I’m not sure why, but my mother never made her own version. She was (and I assume still is) a firm believer if a company makes it, it has to be good. She grew up on a farm, and I have often wondered if it was a reaction to all the homemade things her parents served at mealtime. Who knows!

Pork and beans also made a regular appearance on the dinner table. My father liked them heated and served on bread slathered with butter. The rest of us liked them cold (me the colder the better) and covering a slice of bread slathered with butter. Okay, my parents called it butter, but it was margarine, though we called it oleo–short for oleomargarine. The only pork and beans that made it to the table were VanCamp’s, and my brother and I rushed to grab the little slugs of pork in each can. Since there were only a couple, it required quick moves. Thank goodness my taste has changed.

We also had sauerkraut and wieners a lot. I recently made some with sauerkraut I fermented. It may seem like an odd combination, but how many of us ask for sauerkraut on our hotdogs. My family just skipped the roll and other things that one thinks of when ordering a hotdog. I confess that I sometimes squirted a bit of mustard in mine. My mother was nothing if not brand loyal when my brother and I were growing up. The only sauerkraut that reached our house wore the familiar label of Frank’s Sauerkraut. As for the hotdogs, wieners could be anything. Whatever was on sale or cheapest were just fine. Apparently we were supposed to consider the sauerkraut and pork and beans the stars of the dishes.

I didn’t realize how important the sauerkraut and wieners were until I couldn’t wait to try it with my own homemade sauerkraut. Then when I posted the pick on Plurk, someone said it was disgusting. Silly as it sounds, that kind of hurt my feelings. It reminded me that my mother cooked for us almost every night. And there were times when she had to be creative because of unexpected expenses or payday was a few days away. Going out to dinner was reserved for special occasions, like birthdays or when Dad got paid for a big side job. I tend to recall those times, because they were rare and special. Sadly, when many of today’s children grow up, the special occasions will likely be those times when they had a homecooked (by anyone) meal.

A Bountiful Buffet

This isn’t a post about a buffet I either created or attended. No, it’s just my attempt at a clever title for a post about what I’ve been doing in the kitchen.

Rhubarb Jam
A few Sundays ago, my mom and I were talking about rhubarb. When I was a kid, she used to make cooked rhubarb. It always smelled good, but I talked myself into not liking it. I could be a stubborn cuss as a child. A few years ago, I made it myself, and surprise surprise–I loved it.

Mom and I were lamenting the fact rhubarb had been so hard to find last year. Even the vendors at the farmers’ market said they had problems growing it. Well, a day or so after I talked to Mom, I found some rhubarb at the store, and it followed me home. Rhubarb cooks down quite a bit, so I only got enough for about a pint of jam. But it is very good.

Pale Ale
I must say my first beer-making attempt was a huge success. After it was ready to drink, I put half the bottles to lager, while I left the others to further condition in the dark. I admit I was a little nervous to open the bottle, but oh I was glad I did. It’s not as good as some of the beer I’ve purchased, but it is less expensive, and more important, I made it myself!

The Garden Blend, Dilly Carrots, and Fermented Dills
When I had such success with the Really Dilly, Really Garlicky, Really Green Beans, I had to venture into other lacto-fermentation attempts. The Garden Blend consists of radishes, cucumbers, jalapenos, carrots, garlic, and onions. I let one of the jars ferment for a week. Very good. Very very good. The other jar I let ferment for another week. I didn’t notice that much of a taste difference, but it’s still good. Besides eating straight from the jar, they’re also good additions to a salad. And be sure to add a bit of the brine.

The Dilly Carrots are good, but they’re just not hitting the right spot for me. Part of the problem may be that I didn’t use fresh dill. I’ve quickly learned that I prefer using fresh to dry dill weed or even dill seed. I’ll try the carrots again, but perhaps add some spices and maybe garlic. As they are, they do make a nice snack.

I love pickles, so fermented pickles had to be on the agenda. These were made from the recipe that comes with the Pickle Pro from Homesteader’s Supply. They’re good, but they’re not as crisp as I anticipated. The recipe called for using decaffeinated tea, which I did. Perhaps it was because I didn’t cut off the blossom end of the cucumber. Or maybe I didn’t have enough tea for the number of cucumbers. Despite the slightly limp result, the taste is really good. I left them to ferment for 2 weeks. I think I’ll go a bit longer next time.

The Sauerkraut Saga Continues
My next sauerkraut attempt uses red cabbage. I’m using a small red cabbage, which made 2 1/2 pint jars. I’m going to sample at about 3 weeks and again at 7, which is the point my green sauerkraut was done. According to some articles I read, it may take longer for the red cabbage to achieve similar results.

I’m all out of green sauerkraut, and that makes me sad. This afternoon I’m going to start another batch. You know how they tell you to plant some seeds every 2 or so weeks so you can have a constant supply of a particular produce? I’m thinking this is true for sauerkraut, too. I may have to start new batches every few weeks so I’m sure not to run out.

What Is this Fermenting Thing?

I’ve been lacto-fermenting again. This time, garlicky, dilly green beans. And oh are they good–and it only took a week.

Ready for fermenting. The garlic is hiding under the dill.

Let me tell you, this fermenting thing is habit-forming. At least it’s a healthy one. It’s also one that increases self-sustainability.

As I’ve shared my adventures in lacto-fermentation here and elsewhere, I’ve gotten several questions. Here I try to explain the process.

What Is Fermentation?
Fermentation—more properly, lacto-fermentation—is the process of changing starches and sugars in fruits and vegetables into lactic acid thanks to the help of bacteria called lactobacilli. That may sound scary, but it’s not. These particular bacteria are all around us, and they are do-gooder bacteria. The lactobacilli that develop in the fermentation process produce increased vitamin levels, as well as enzymes that aid in digestion. Some researchers claim there are also antibiotic and anticarcinogenic benefits to fermented foods and drinks. As for the lactic acid these helpful bacteria produce, it preserves the food and promotes the growth of flora in the intestine. In other words, it can make you healthier.

Foodstuffs are placed in a brine solution (which includes water and salt, whey, or starter culture) and submerged under the liquid. During the fermenting process, carbon dioxide builds up, which allows the growth of the good bacteria, while oxygen is kept out. The food ferments until the desired flavor profile is achieved. In some cases, this can take just 3 to 4 days. In others, weeks. And according to some, months; some people claim it takes 6 months to achieve the “perfectly” flavored sauerkraut. After the initial, recommended length of fermentation time, taste-test the product. If you like the flavor—it’s done. If not—let it ferment a while longer. For example, industrially produced sauerkraut tends to be more slimy and more sour to my liking. When I taste-tested my kraut after 7 weeks, it was perfect: no slime and just the right amount of sour. Others may prefer less time or even longer.

What Can You Ferment?
Vegetables, fruit, meat, dairy products, herbs: these are some of the things that can be fermented. Have you had sauerkraut or a beer? These are items made through fermentation. Vegetables seem to be the most popular foodstuffs to ferment, especially among those new to the preservation method.

Okay, I Want to Try It. Now What?
Welcome to the lacto-fermenting club! You’ll need high-quality foodstuffs. You’ll have to have a container large enough to hold the food and brine. Other things you need are the ingredients for the brine and something to keep the food submerged.

First, your finished product will only be as good as the original. Make sure your produce is high quality, preferably organic if possible. Wash thoroughly and cut in desired sizes. Smaller items, such as green beans, can be left whole. Prepare a brine. In most cases, the brine consists of water and salt or whey. The whey can come as a by-product from the yogurt you’re making. In most cases, commercial whey will not work. Spices and herbs can also be added to the brine.

A Word about Fermenting Vessels
As you can see, I use canning jars for fermenting, along with the Pickle Pro Vegetable Fermenting Lid. I have lots of canning jars around, and the airlock/lid means I don’t have to worry about overflow or letting in oxygen, dust, and so on getting into the fermenting foods. You can also use fermenting/pickling crocks, jars with regular lids, or even food-safe plastic buckets.

If you’re not using the airlock/lid, whatever you’re using as a fermenting vessel must be large enough to hold the food, brine, and something to keep the food submerged in the brine. Some people use clean rocks. Some crocks come with stones or plate to hold down the food. You can also use a smaller crock or jar on top of the food. These may need to be filled with water to keep the food under the brine. When using these techniques, many fermenters first cover the food with a cabbage leaf or two, creating a barrier between the fermenting food and the foreign object. Another weighting option is what I used when I brined my olives. I filled a food storage bag with brine and place it atop the olives. It worked well at holding the olives under the brine, and since the bags contained the same brine, if the bag developed a leak, the brine wouldn’t be diluted by plain water.

Back to the Process
Once you have your clean fermenting vessel, put in the food, a little at a time. Tamp down the food, using your hand, wooden spoon, etc. Repeat. Add the brine, leaving about an inch of head room between the vegetables/brine mixture and the top of the fermenting vessel. Cover and wait.

If you’re not using the airlock/lid or crocks that allow gas to escape, be sure to put your vessel in a plastic container or on a plate to catch escaping liquid. If you don’t, you could end up with a mess.

What’s This Stuff on My Food?
If you’re using a crock, plastic bucket, or jar, your food may develop some slime on the top. Simply remove it.

I Have Fermented Food. Now What?
The obvious answer is to eat it. They make great condiments and side dishes. But if you’re like me, I need to find a way to store my fermented foods. When I was a kid, my dad turned part of our “hole under the house” into a root cellar. When researching the history of fermenting foods, I found a root cellar or cool basement to be the most often mentioned storage suggestions. Now, for those of us without a basement or cellar, that could be a problem. Most of the recipes I’ve found say to put the finished product in the aforementioned basement or in the refrigerator. Well, one of the reasons I can and dehydrate is to cut down on the stuff I have to put in the fridge. It’s not like I have a commercial-sized refrigerator, after all. I had hoped that lacto-fermented food could be safely stored in the same way canned food is.

And therein lies the rub. The USDA says lacto-fermented foods should be waterbath canned. People who have lacto-fermented foods for a long time say they’re safe without the canning step. Since I only made 1 quart of the green beans, it went into the fridge for immediate consumption. As for the sauerkraut, 1 jar didn’t seal properly, so I refrigerated it until it was eaten. The other I processed in a waterbath. Until I find something that definitively says it’s okay not to waterbath process, I’m going to err on the side of caution and process in my waterbath canner.

As I’ve mentioned before, I highly recommend 2 books that provide recipes and information about fermenting foods.

And this book covers fermenting as well as other methods of preservation.

Beer and Sauerkraut

Beer
My first experiment in homebrewing beer is almost complete. Actually, I could drink what I’ve bottled, but I am conditioning it now.

These bottles are being lagered. The others are warm conditioning. I dribbled some beer on my foot as I was bottling it. If the smell of my beer battered foot is any indication, it’s going to tast great! It’s a pale ale, and I’ve named it Purrl’s Pale Ale. I’m thinking I’ll do a pilsner next. Seems perfect for spring/summer drinking, though I don’t restrict my beer decisions to seasons. Someone suggested making a pumpkin beer made from pumpkins I grow at Bountiful Spirit Farm. I may have to try that. I’ve never had pumpkin beer, but I do love pumpkin.

And Now for the Sauerkraut
After seven weeks, my sauerkraut was ready. For those of you who missed my original sauerkraut post, I ordered this airlock and lid from Homesteader’s Supply. It fits on any wide mouth jar.

I found airlocks online for less than $3.00. I suppose if you’re handy, you could rig up a lid and just order an airlock from somewhere. You can also use a crock or a food-safe plastic container with something heavy on top to ferment the cabbage. I’m not handy in that way, didn’t want to spend a lot of money on a crock, and didn’t have ready access to the food-safe plastic container large enough. Also, with my limited space, I knew it was necessary to have it in something that foreign things (read cat hair) could be kept out of. And since I have a lot of wide mouth jars, this Homesteader’s Supply product seemed the perfect option. By the way, it came with a fermented pickle recipe I can’t wait to try.

I used a basic sauerkraut recipe. You can find them all over the Internet. I fermented the cabbage in a quart jar and then put them in two pint jars to can. One didn’t seal properly, so it is being eaten. And it is tasty. I will be making more. I’m interested to try a red and green cabbage mix.

Fermented food is a healthy way to eat. If you’re interested in reading about it and giving it a try, these are two books that I purchased after reading about them in other books and on the recommendation of a Plurk friend.

Both books are filled with lots of good information.

Sometimes You Just Have to Laugh

Well, the First International Bake Bread Weekend has come and gone. Many people posted their bread-baking exploits on the various social media sites I follow. I loved looking at what was made. Y’all made some very tasty-looking bread products. I hope you’ll feel free to post what you made here in the Comments section.

Have you ever planned something and then have almost everything go wrong? Oh sure you have. Now, I’ve made lots and lots of bread. Here are two examples.

Cinammon raisin bread

English muffin bread

So, when I set out last Sunday to make my bread, I expected everything to work out as it always has.
Mistake #1: Expecting something.
I decided to go with my basic bread recipe and put everything in the bread machine as I always have. The results, alas, were nothing like I’d ever achieved (and I use the word somewhat sarcastically) before.

Yes, it’s a bread brick. I looked over the recipe again, though considering how many times I’ve made it, I couldn’t imagine doing anything wrong. I checked the expiration date on the yeast, and it was fine. Besides, I keep it in the freezer, so it should have been fine regardless. Undeterred, I made another loaf. This one turned out better.

I didn’t say it was a lot better. It still had more qualities of a brick than a loaf of bread, but at least there was some resemblance to the bread I usually make. It was rectangular, after all.

Alas, I still don’t know what happened. If you have any ideas, I’d love to hear them. I put the ingredients in the way I always have, and it’s worked wonderfully in the past. I guess the bread-baking gremlins decided to hang out at my house last weekend.

I’ve decided that the International Bake Bread Weekend will be held the second weekend of February, so mark your calendars. The second International Bake Bread Weekend is February 9-10, 2013! I hope you’ll be able to join us.