• Prep Time:
  • Cooking Time:
  • Serves: 1 Text

Suitable Containers, Covers, and Weights For

  • Recipe Submitted by on

Category: Canning

 Ingredients List

  • 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
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: Suji Halva (Semolina Halva)
Categories: Desserts, Indian
Yield: 1 Servings

1/2 c Suji (semolina)
1/2 c Sugar
1/2 c Ghee
1 1/2 c Water
1 oz Sliced almonds
1 oz Raisins
8 Green cardamoms

1. Boil sugar and water together for 5 minutes. 2. Heat ghee add suji and
stir on a slow fire till mixture becomes light creamy in color and ghee
leaves the side of the pan. 3. Add the syrup and stir briskly till it is
absorbed in the semolina. 4. Mix crushed cardamom seeds, almonds, and
raisins. 5. Serve hot.

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