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God Has Power # 2 Do it natures way. Gods way. 9/1/02
Use the beverage of the Gods = Water.
CLICK HERE to see about Gods coming here to this earth.
The
ancient Celts
centuries before Christ ate Kraut. The
Vikings took it on long
voyages and never
got Scurvy.
But
by the middle ages that was
forgotten.
By Sauer
Krauting you keep Vitamin C content.
Cabbage is also high in vitamins B1, B2, B3, and
D. The University of Utah
has shown that Kraut in the diet
reduces Colon cancer in men and
breast cancer in women. When your Kraut is
just
a week
from the start.
Make Kraut soup; it’s mild because it
hasn’t fully Soured yet.
Just boil it 4 minutes. With an Oscar Meyer Weiner. Some
sausage or any meat that you want.
Fresh Parsley has 100
times more vitamin A per ounce than anything
else.
So have a little in all your soups.
CLICK HERE
to read about your
Celtic ancestors.
CLICK HERE to
see about your ancestors as part of the 10 tribes.
CLICK HERE to
learn about WHY the Attack on the USA.
WHY War?
Sauer- Kraut
(sour Cabbage)
at its best.
In the FALL
when Cabbages are harvested make yourself
some FRESH
homemade Sauer-Kraut.
Shred the cabbage as soon as you can
after
you pick it or buy it.
Peel off outer leaves down to the firm head. Cut a cabbage into quarters
and cut out the center hard core.
A- 5+ Pound Cabbage will make
about 2 quarts of Kraut. So get a
1 Gallon glass jar.
Shred ¼
of the cabbage and drop into the gallon jar.
Slice it about as thick OR
thin as a QUARTER. $ The
Mandolin
works OK
for small 3 #
cabbages. Then sprinkle
1
Tablespoon
of Sea
Salt (Non-Iodized
Salt) and mix it with your hand in the jar. Then add another shredded
¼
and another
spoon of Salt. Mix it.
Then do it
again so you finish with
all the 5+ pounds
of cabbage AND Just
3 Tablespoons
of Sea Salt,
OR
Kosher Salt. I use Morton
Pickling
Salt
30 cents a pound. A 4 # box last a long
time.
It will do 200 # of cabbage and brine. Pack it firmly in the jar so
the salt will draw the juice out
of the cabbage. Your fingers will taste slightly salty,
but good with the cabbage juice on them.
Rule of thumb is
1
part Salt
to each 2 # of cabbage.
The gallon jar will be about half
full. Then
make some brine
yourself BY
boiling just one quart of water AND
1&1/2
Tablespoons
of Salt.
Let it cool
and then
pour it into the gallon
jar.
And it covers the cabbage with
salt brine.
I like to “fork” out a piece to taste it
as
it’s curing. I have try to
control myself not to eat the whole batch up myself.
Allow as much as
three 3
weeks for the fermentation process to work.
As bubbles and
scum begin to form, remove every few days.
The fermentation process is complete
when
bubbles
and
scum
stop
forming on top of the brine.
Naturally
Fermented Pickles are (pickles,
and sauerkraut). When the
Vegetables
are covered in a salt-water solution
known as brine for one
or
more weeks. The Rule is 5 # of
Vegetables PER
Gallon of space.
The salt concentration inhibits spoilage microorganisms
at
65 to 75 degrees
without retarding the development of acid-producing
bacteria that are necessary for
fermentation. The salt draws out the juices
and sugars
and as the vegetables
(carrots-beets-cauliflower-even fruits) sit
in a solution they ferment to produce lactic acid.
You can 'Pickle'
(cure) everything.
It works with the
natural lactic acid bacteria, to produce
enough acid for flavor and preservation.
Things can pickle with
no
spices added.
A 10% brine (very strong)
is the strongest
Salt
brine ever
used in food preservation (1/1
2cups) salt in (1 gallon) of liquid. That equals 6 Tablespoons of Salt
per
Quart of water. It is too
strong for me.
So use the correct amount for the food used to cure.
Use
vinegars 5% to pickle fruits. You can
enjoy
the fruit
still.
Some
Salt
adds flavor and heightens
existing
flavors, even in sweet fruits.
Very light salt on a
apple. We add salt to
enhance flavor of all foods
and
Buttermilk. Sea
water has about
200 times
more salt
than fresh water.
Less near The Artic.
Sea water is like a
glass of water with a Teaspoon
of salt.
Oceans are about 3% salt.
Except where large rivers dilute them
to 1%.
I have said before that I have grown thousands of tons of tomatoes
and melons. Here is a picture of just 2 of my sons on a 25 ton truckload
of tomatoes.
Just how many melons are there in 500
truckloads? I grew 40 acres of
Honeydews each year. That is 1/4 mile square. Lots of melons. I have
also grown Cantaloupes, Casabas, Persians, and Watermelons also. Hundreds of
acres and thousands of tons every year.
Click Here
to read about the Watermelon Crews.
Photo of Scott and Tyler
in Melon field.
Fantastic Pickled Fruits
Do you like the 'Ancient
Persian Apples?'= "Peaches"
White peaches
dry
much sweeter.
Fresh
Cherries pitted and halved and
dried are really good. 3 # fill 1 Rack of mine. And
When you have loaded 1 rack "Cherry-Red lips"
has real meaning.
Peaches and Fruits are good
pickled like this.
Cut
the
peaches
into halves. Then
put them in boiling water for 1 minute. Take them out and
slip off
the skins. OR just
wash them well.
I like to just leave the
skins on. We
don't eat enough fiber in our diet
today.
I can chew. Lots of flavor is close to
the skin. I also do pears, plums, tart green apples the tree sheds (drops)
itself, and
melons also. Mix this for
2 quarts of
Ripe halved
peaches = About
8 large
peaches.
1st.
into a blender; 2
cups
of Cider
vinegar.
And 2 cups
of ‘Brown’
sugar. ½ teaspoon of powdered
cloves, (Fresh-‘open’
a new container) 1
teaspoon of
Cinnamon,
½ teaspoon of powdered
ginger,
1
teaspoon of Allspice
OR
leave
out the
Allspice and use
Pumpkin Pie Spice for variety.
THEN 1
cup of
very
HOT water
from boiling
the peaches for 1 minute. Blend 1 minute. Then
get this
mix
to a boil
and
put
in
the peaches about four-4-minutes
till a
fork slips in and out easy.
Then
put the peaches into 2 jars. And then
pour the syrup into each jar and
cover
the Pickle
Stone. I use a
Pickle Stone from
the creek
to hold the fruit
down so take
a jar when you go to
pick out your nice
stones. Refrigerate,
and eat them
after 1 week and
for a month.
To keep them
longer
boil them for 10 minutes and
seal them.
Like normal canning.
They will be good for years. I have some things made over 20 years ago.
August 2017 I have Cherries bottled over 40 years AGO THAT HAVE BECOME CHERRY juice. all the seeds are AT THE BOTTOM OF THE JAR WHEN SHAKEN. The Juice is GREAT. AFTER 40 years in the Cellar//Basement at 60 degrees.
They are real Great! On a cold winter
morning.
Just
drop
the Cinnamon and then
double
the Ginger
and you have ‘Chinese
Ginger’ peaches. They grew Peaches in 2000 B.C.
-
You
then have ‘pickled peaches’
OR
Fruits for desert.
Few people do! You are an exception- You come here to my web site. The
two
methods of pickling are fermentation
and
fresh pack
pickling. The primary preservatives in
both
methods are brine
and
vinegar. Spices, sugars
and herbs are often added to give specific
flavors.
My Grandma Freeborn came to California
in a wagon.
And she made a lot of
Watermelon ‘rind’ pickles.
Cut the hard Green
skin off the rind. then cut into 1 inch chunks and
Use the ‘Peach
recipe.’ We ate it all,
both sweet and sour. Rinds in 1 inch pieces, and grapes
and fruits.
Many quarts;
I remember sneaking into them when I was a
little kid.
I am now sure that she knew what was
going on. She just found more empty jars in the cellar each week. It was
‘Cooler’ down there at 65 degrees in the hot California summers
at Buttonwillow west of Bakersfield.
The acidity of pickled products is
important because it helps prevent the growth of
Clostridium botulinum. Only recipes with tested proportions of
ingredients should be used in pickling. The proper
proportion of Salt
to the ingredients should
never
be altered. Any
brined pickles or
Kraut can be
fermented in stone crocks,
glass
jars and bowls,
and food-grade plastic containers. Use a 64 ounce
Plastic Juice bottle. Just cut the top off.
Save it if
you need a funnel.
Wal-Mart sells a
1 Gallon
Glass Pickling Jar with lid for $8
A 2 Gallon Jar for $13
with
a lid; but
while it’s curing Kraut
or
Vegetable pickles
just cover it with a towel.
OR
have a
mess.
DO NOT seal it with the lid
while
curing. OR it
can explode.
Put a plate on top of the kraut
and weight it down with
a quart jar full
of water. The
best Kraut
is made at 70
to
75 degrees while it is
fermenting. That
takes about 3 weeks.
A couple of times each week skim the scum off the
top of the juice with a spoon. Cover it with a towel to allow the air
in and the fermenting
gasses off.
(Don’t
explode it.)
You will get to see it
bubble
in
the Gallon jar as
it is curing.
Just
don’t
set it out in the window sunlight. It gets too warm.
Below 70 degrees it takes longer to cure.
At 60 degrees it just won’t cure.
If it’s above
75 degrees it cures into
too
soft
a texture kraut.
If it smells bad, not like Kraut. Throw it away; you did something wrong.
Try again. I think you will do OK the 1st. try.
Read carefully.
1st. try, just shred cabbage enough for one quart jar
full. Mix '1' Tablespoon of salt in it well. Pack, 'pack' "pack" it down
into the jar. Top it with a "Pickle Stone" and water. Don't put a lid on it!
Just skim the scum off in a week, and use spoonful's of water to keep it
very full. Keep the top clean and have Kraut in 2 weeks.
A "Pickle Stone" is from the Creek that fits into a Quart Jar neck.
Keep your little dryer thermometer
on
the towel covering the jar and you will
know about when it’s done. Below 65 degrees
takes longer.
You can move it to the best place to
be
below 75
degrees for good firm
crunchy kraut. When finished just pour
off the scum with some brine and enjoy your fresh
kraut. Keep it in the refrigerator in a quart jars with a lid on
or it
will spoil, it’s fresh kraut. It will keep
for several weeks in the refrigerator. It’s
cold fresh
Sauer Kraut. What a real
nice food to have.
You made it yourself.
Keep it
in the Brine in the
jar you make it in for many months. From 35 to 75
degrees. Do
25 # of Cabbage in a 5 Gallon Plastic Water Jug that is on a water cooler at
work. Just cut the small top off so you can work it.
Lazy Boy Kraut
1st.
find a drinking glass that will
fit into
a
Wide Top ‘Quart’
jar. Buy a 1 # package
of Ready made washed
“Cole Slaw”
with carrot slices and all at the Supermarket. And
Mix,
in
1
‘level’
Table-spoon
of Pickle
Salt
in
a bowl with
your hand. Just let
it rest a day
in the bowl.
Then put
the Salted
Cole Slaw into
the quart
jar
with
the juice
in the bowl.
Press it down with the drinking
glass in the jar. MIX
1 Tea-spoon
of salt
in
another
‘quart’
of water
and
Fill
the glass in the jar
till
it runs over
in
the jar, and until
the
jar
runs over into
a pie pan.
Keep the rest of the quart
of brine handy, every few days pour more into the
glass to overflow and flush the scum away.
If just left the scum will nullify the acid in
the brine and it will spoil. Do the salt ratio
exact, and in 10 days
you will get a little
'Sour'
Kraut.
Store it below 75 degrees.
The weight of the glass full of brine will hold the
kraut down.
The fermenting will make
CO 2
gas and it bubbles out with the
run-over
mess.
Enjoy, Lazy Boy Kraut.
It is not as mild as the gallon jar recipe. But very easy.
It will keep
“in the brine
for months” with a lid on. Not
sealed!
I am telling you about food preservation because during
the coming war fresh fruits and vegetables may be hard to get.
I have done this
also in
a Dannon 2 # plastic YOGURT container.
I use
Culligan Water for Pickling. $6.50 at Wal-Mart for the H2O
and a 3 gallon bottle.
Re-fill for $1 Use pure water pickling and
cut the "Plastic Jug" TOP OFF and have
a good 3 gallon Kraut or
Pickle Barrel for just $5
Americans eat 9 pounds of
pickles EACH year.
I have in the past grown hundreds of tons of cucumbers for Pickles
and hundreds of tons of cabbage also. So when you find that you are
making Kraut in the 3 gallon Jug.
Get a long handled SPOON and just take some
out of the brine when
ever you want it.
Rinse it in a colander and enjoy. Try it with different
meats.
CLICK HERE to read
how some Cucumbers are used at Passover.
A pickled peach
or pear
off my tree, with banana chips and melon chips, and a Tart fruit roll on a
cold morning is really great.
The expression "Peaches and Cream"
has real meaning with
a cup
of cream, yogurt, cottage cheese
OR
Buttermilk.
Wow! That’s living. Real good.
Tastes
that you never knew existed.
God has Power
to help
you to live. He provided Salt for you to live. More about good salt on
God has Power # 3
CLICK HERE
CLICK HERE
to learn about Yogurt Making.
CLICK
HERE to see about
Nutrition.
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