This past weekend was a trip out to WV again to can the sauerkraut we’d made earlier in the summer at my Aunt and Uncle’s. Of course, I wasn’t expecting snow on Halloween, but it was still a great trip! My aunt cans all the time, so it was good to get a primer in pressure canner from her rather than the internet. Not that the web isn’t great, but last year’s canning of sauerkraut was nerve wracking since we didn’t exactly know what we were doing. All the same, we apparently erred on the side of too much caution and overcooked it. Mind you, it still tastes good. But now that I know how to do it right, there is a difference!
In the end, we made about 50+ pints of red and white sauerkraut, and 7 quarts of white. Of course, that being said, my family packs it in hard, so really, one pint is about a pint and 3/4. My brother and his fiancee were also there and we split them between us. Several pints will go to different people and as gifts, the rest… well, we won’t need sauerkraut for awhile!
Here’s a few photos from the trip, which ended with a great visit to Monticello. I’m already dreaming about the garden I might get to have in the next five years if all our plans go right and we’re able to move out of the apartment. 🙂