Lula Mae Hatfield Gaffney's family recipe
Tightly pack chopped up cabbage into quart canning jars. (I use a cuisinart food processor. My grandpa, Richard Oelsner, would slice his cabbage by hand in very thin strips. Either way works.) Add 1 teaspoon salt and 1 teaspoon sugar to 1 quart jar. Pour boiling water into quart jar, enough to cover. Run knife down sides to work out bubbles. Screw lids on tightly. Leave in a dark cool place for two weeks. (Lula Mae would call this 'letting the cabbage process.')
After two weeks in a cool dark place, clean lids off, boil lids. Process in pressure canner for 5 minutes at 5 lbs pressure.
I have a wonderful pork roast recipe that I use the homemade sauerkraut. This pork roast recipe is a New Year's Day traditional dinner. Will post that recipe at a later time.
Submitted by Shelley Gaffney.
No comments:
Post a Comment