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4459 Allgood Springs Dr.Stone Mountain, Ga 30083http://tinyurl.com/funnyfarm770-527-0395
Preserving the Harvest
CanningPicklingFermenting
LACTO-FERMENTATION
•Bring water to a boil to gas off chlorine•let cool to room temperature•Dissolve sea or kosher salt in water to make a brine 3 tablespoon/ qt water 5.4% solution•put vegetables in your container and cover w/ brine•weight down vegetables to keep them under the brine•check regularly and remove surface bloom•ready to eat in about 2 weeks•keep in the refrigerator- will last 1 month or more
•KRAUT -
3 tablespoons salt/ 
 
5 lb. Cabbage
•
1.25 lb. cabbage (1 medium sized) / qt. jar - 2 teaspoons salt
BASIC BRINE FORMULA1 1/2 TABLESPOONS SALT / PINT WATER 
KIM CHEE RECIPE
3 tablespoons plus 1 teaspoon pickling salt 6 cups water2 pounds Chinese (Napa) cabbage, cut into 2-inch squares6 scallions, cut into 2-inch lengths, then slivered1 1/2 tablespoons minced fresh ginger2 tablespoons Korean ground dried hot pepper (or other mildly hot ground red pepper)1 teaspoon sugarInstructions:
Makes about 1 1/2 Quarts1. Dissolve the 3 tablespoons salt in the water. Put the cabbage into a large bowl, a crock, or anonreactive pot, and pour the brine over it. Weight the cabbage down with a plate. Let the cabbagestand for 12 hours.2. Drain the cabbage, reserving the brine. Mix the cabbage with the remaining ingredients, includingthe 1 teaspoon salt. Pack the mixture into a 2-quart jar. Pour enough of the reserved brine over thecabbage to cover it. Push a freezer bag into the mouth of the jar, and pour the remaining brine intothe bag. Seal the bag. Let the kimchi ferment in a cool place, at a temperature no higher than 68°F, for 3 to 6 days,until the kimchi is as sour as you like.3. Remove the brine bag, and cap the jar tightly. Store the kimchi in the refrigerator, where it willkeep for months.
 
Canning, Pickling, Jamming
Canning - Hot Water Bath & Pressure Canning
Canning is the process in which foods are placed in jars or cans and heated to atemperature that destroys microorganisms and inactivates enzymes. This heatingand later cooling forms a vacuum seal. The vacuum seal prevents other microorganisms from decontaminating the food within the jar or can. Acid foodssuch as fruits and tomatoes can be processed or "canned" in boiling water (alsocalled the "water bath method"), while low acid vegetables and meats must beprocessed in a pressure canner at 240°F (10 pounds pressure at sea level).
 
CANNING TOOLS- Pressure canner, Canning jars, Self-sealing lids &screw bands, Jar funnel, Jar lifter
 
Jams, Preserves and Jellies
Jams and Jellies have a very high sugar content. The sugar binds with the liquidpresent making it difficult for microorganisms to grow. To preventsurface contamination after the productis made and thus possible yeast or moldgrowth, these are either canned, frozen,or refrigerated.
Testing for "jell" (thickness
)Keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful ofthe mix and let it cool to room temperature on the spoon. If it thickens up to theconsistency I like, then I know the jam is ready. If not, I mix in a little more pectin(about 1/4 to 1/2 of another package) and bring it to a boil again for 1 minute.Notes about "set" (thickening or jell): It takes 3 ingredients for jams and jellies toset: pectin, sugar and acidity. The amount of pectin that is naturally occurring in thefruit varies from one type of fruit to another and by ripeness (counter intuitively,unripe contains more pectin). It takes the right balance, and sufficient amounts ofeach of pectin, sugar and acidity to result in a firm jam or jelly. Lastly, it takes a briefperiod (1 minute) of a hard boil, to provide enough heat to bring the three together.Generally speaking, if your jam doesn't firm up, you were short in pectin, sugar oracidity or didn't get a hard boil.
Blackberry Preserves
* 8 cups blackberries * 4 cups sugar * juicefrom 1 lemonGently sort, rinse, and drain fresh berries.Place them in a large pot with the sugar and lemon juice.Bring to a boil over medium high heat.Reduce heat to medium low and stir occasionally. This juicy mixture will thickenwhile it simmers.Skim off foam. Be careful not to overcook,or it will become tarry.Fills: 8 wide-mouth 1 pint jars.Carefully follow the canningdirections supplied with your  jars to guarantee sterile jars,well-sealed flavor, and a longshelf life.
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