Suitable containers~ covers~ & weights for
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Suitable containers~ covers~ & weights for
  Canning    Pickles    Preserves  
Last updated 6/12/2012 1:25:27 AM. Recipe ID 59410. Report a problem with this recipe.
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      Title: Suitable containers~ covers~ & weights for
 Categories: Canning, Pickles, Preserves
      Yield: 1 Text
 
 
  A 1-gallon container is needed for each 5 pounds of fresh vegetables.
  Therefore, a 5-gallon stone crock is of ideal size for fermenting
  about 25 pounds of fresh cabbage or cucumbers. Food-grade plastic and
  glass containers are excellent substitutes for stone crocks. Other 1-
  to 3-gallon non-food-grade plastic containers may be used if lined
  inside with a clean food-grade plastic bag. Caution: Be certain that
  foods contact only food-grade plastics. Do not use garbage bags or
  trash liners. Fermenting sauerkraut in quart and half-gallon Mason
  jars is an acceptable practice, but may result in more spoilage
  losses.
  
  Cabbage and cucumbers must be kept 1 to 2 inches under brine while
  fermenting. After adding prepared vegetables and brine, insert a
  suitably sized dinner plate or glass pie plate inside the
  fermentation container. The plate must be slightly smaller than the
  container opening, yet large enough to cover most of the shredded
  cabbage or cucumbers. To keep the plate under the brine, weight it
  down with 2 to 3 sealed quart jars filled with water. Covering the
  container opening with a clean, heavy bath towel helps to prevent
  contamination from insects and molds while the vegetables are
  fermenting. Fine quality fermented vegetables are also obtained when
  the plate is weighted down with a very large clean, plastic bag
  filled with 3 quarts of water containing 4-1/2 tablespoons of salt.
  Be sure to seal the plastic bag. Freezer bags sold for packaging
  turkeys are suitable for use with 5-gallon containers.
  
  The fermentation container, plate, and jars must be washed in hot
  sudsy water, and rinsed well with very hot water before use.
  
  ======================================================= ===
  
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994) *
  Meal-Master format courtesy of Karen Mintzias
 




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Recipe ID 59410 (Apr 03, 2005)

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