{"id":4619,"date":"2012-09-20T13:16:22","date_gmt":"2012-09-20T18:16:22","guid":{"rendered":"http:\/\/acornabbey.com\/blog\/?p=4619"},"modified":"2012-09-20T13:16:22","modified_gmt":"2012-09-20T18:16:22","slug":"season-total-44-quarts","status":"publish","type":"post","link":"https:\/\/acornabbey.com\/blog\/?p=4619","title":{"rendered":"Season total: 44 quarts"},"content":{"rendered":"

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I canned a bunch of sauerkraut today. It’s a shame to have to can sauerkraut, because it’s a living fermented food. But there was no way I could eat it all before it went bad. It is outstandingly good sauerkraut — all organic from the abbey’s spring cabbage, made with with sea salt.<\/p>\n

I’m done canning for this year. My total production was 44 quarts of food — tomatoes, green beans, pickles, sauerkraut, and homemade chili made from tomatoes and onions from the garden. Forty-four quarts is not exactly slouchy, but it’s also nowhere close to a what it would take for real self-sufficiency. Still, it’s a lot of payback from the garden. There’s food put away, plus more than four months of the year when I bought no produce (other than garlic) from the grocery store.<\/p>\n

I learned a lot about sauerkraut this year. In the past, I made it with cabbage I’d bought up in the mountains. This year it was my own cabbage. It was in the crock the afternoon after I picked it. Not only was the kraut much tastier, the fermentation process was much cleaner. There was no sign of mold or scum. Freshness makes a huge difference.<\/p>\n","protected":false},"excerpt":{"rendered":"

I canned a bunch of sauerkraut today. It’s a shame to have to can sauerkraut, because it’s a living fermented food. But there was no way I could eat it all before it went bad. It is outstandingly good sauerkraut — all organic from the abbey’s spring cabbage, made with with sea salt. I’m done … Continue reading “Season total: 44 quarts”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,9,15],"tags":[],"class_list":["post-4619","post","type-post","status-publish","format-standard","hentry","category-food","category-relocalization","category-sustainable-living"],"_links":{"self":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/4619","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4619"}],"version-history":[{"count":0,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/4619\/revisions"}],"wp:attachment":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4619"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4619"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4619"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}