Basil headed for the freezer
4 pints of green beans and 3 pints of tomatoes.
7 pints of sauerkraut on its way to the basement to ferment.
Didn't take pictures of everything as it was just repeats. The last picture of peppers I had already given 10 nice ones away before I too the picture. Had 26 in all.
Totals for the week
Cucumbers 11 lbs 2 oz
Tomatoes 7 lbs
Green Beans 3lbs 5 oz
Green Peppers 4 lbs 8 oz
Zucchini 7 lbs 10 oz
Cabbage 4 lbs 12 oz
Don't forget to visit our Host at
to see what everyone else is doing in there garden
What a wonderful harvest! Congratulations!!!
ReplyDeleteWould you mind sharing how you put up your sauerkraut? I've been fermenting 1 head at a time on my counter, but it looks like you're doing larger batches & letting it ferment in the basement (which I have!). I'd love to be more organized w/the kraut making. =)
ReplyDeleteDorothy, I make my sauerkraut in pint jars.
ReplyDeleteShred 5 pounds of cabbage, mix with 3 1/2 T of salt with cabbage and let sit for about an hour. Pack tightly in 7 pint jars leaving a 2" head space. Fill with cold water and put lids on. Let ferment for 6-8 weeks. If liquid is forced out of the jars replace with 1 1/2 T of salt to 1 qt. of water.
When completely fermented remove lids and check and replace any that are damaged. Clean rim of jar and replace band. Process 30 min. in hot water bath.