June 14, 2012
Learn picking and fermenting recommendations for “low-temperature pasteurization treatment” to prevent softening of pickles with recommended USDA tested recipes. When fermenting vegetables, suitable containers, covers, and weights for fermenting food is very important in order to get the desired results so plan ahead to secure and prepare containers. According to the USDA Complete Guide to Home Canning, a 1-gallon container is needed for each 5 pounds of fresh vegetables. So a lot of people use a 5-gallon stone crock for fermenting about 25 pounds of fresh cabbage or cucumbers. If you don’t have a crock, you can use food-grade plastic and glass containers or a 1- to 3-gallon nonfood-grade plastic container lined inside with a clean “foodgrade plastic bag.” But be very cautious to be certain that foods contact only “food-grade plastics,” and not garbage bags or trash liners. Fermenting sauerkraut in quart and halfgallon Mason jars is an acceptable practice, but may result in more spoilage losses. Canning or pickling salt is recommended
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for fermented and nonfermented pickles because using either iodized or noniodized table salt, which have noncaking MLS #24143 $49,000 MLS #24173 $39,000 Rematerials added, 3.98 acre lot in Middlefork mote getaway with small sometimes make the Acres Sub-Division only unique cabin, abuandabrine cloudy. Use minutes from Asheville. nt wildlife, great huntof reduced-sodium Paved drive, underground ing, rumbling creek with salt in fermented utilities, private. speckled trout. pickle recipes is not recommended. For more information on pickling and fermenting, the USDA Complete Guide to Home Canning is MLS #24743 $53,000 available at no charge MLS #24583 $29,000 2.76 acres of property that online at nchfp.uga. 4.23 acres close to Wolf has two building sites, one edu or contact your Laurel; only 30 minutes open and one wooded. NC Cooperative from Asheville. Small branch, easy access. Extension Yancey County Center at 6826186 or yanceyces. ncsu.edu. NC Cooperative Extension “Pickling & Fermenting Classes” Robert P. Laborde, MD are scheduled for June Board Certified 19 & 21 at Mitchell and Yancey County Retina Specialist Extension Centers. is pleased to announce the The demonstration addition of his new sessions will provide Burnsville office. an overview on the basics of pickling and Aldridge Eye Institute fermenting researchad proof approval 419 E. Main Street based best practices. Sessions will be held Natural Awakenings - WNC/N. Ga. Mountain Edition Burnsville • 828.682.2104 Phone: 828-284-8472 • Fax: 877-461-3675 at 9:30 a.m. - noon.; www.wncmountainsna.com Hendersonville Office 2:30 p.m. - 5 p.m.; 709 5th Avenue West To approve your ad, please click one of the three buttons and enter name and date below and 5:30 p.m. - 8 828.693.0747 Email this form back to us at: publisher@wncmountainsna.com or fax back to us at: 877-46 p.m. Preregistration Ad is shown Actual Size is required. Materials Asheville Office fee is $5. To register Ad160 Proof for Natural Awakenings — February 2012 Issue 1200 Ridgefield Blvd, Ste. call the Mitchell Medea Galligan P: 828-989-9144 828.667.9696 To: Center at 688-4811 or Email: medeagalligan@gmail.com F: • Macular Degeneration the Yancey Center at Spruce Pine Office • Diabetic Eye Disease 682-6186. Appalachian Eye Associates Ad is approved: contact information and spelling is correct • Retina Surgery 54 Hill Street Cooperative Ad is approved: with changes indicated in email or fax • Second Opinions 828.693.0747 E x t en s io n o f f er s Ad is not approved: make changes indicated in email or fax, send new pro re s s u re c a n n e r (up to 2 revisions allowed with new ad design) Lillian Huskins appreciation pgauge checks for free! www.maculacenternc.com T h e p u b l i c i s desserts. Dinner is $10 For more information invited to drop in to a plate; take-out will or for an appointment, the Appreciation Fest be available. call the numbers listed Holistic Health Coaching for Lillian Huskins A l l f o o d a n d above. between 4 and 7 p.m. s u p p l i e s w i l l b e Lose Weight Sick and tired of on June 16 to greet donated so that the being sick and tired? Naturally! Lillian and visit with proceeds can help For FREE Initial Consultation call FREE Initial Consultation! 828-989-9144 friends and neighbors d e f r a y L i l l i a n ’s • In-person, by phone while listening to medical expenses. • In-person, by phone or Skype skype Delicious m u s i c b y K e l l y Additional donations Medea L. L. Galligan Medea Galligan or• Simply • Simply Delicious MS Nutrition Whole Foods Gibson and enjoying will be welcomed. MS Nutrition Whole Foods Cooking Holistic Health Coach Holistic Health Coach Cooking Classes Classes a dinner of barbecue South Estatoe Baptist Nutrition & Yoga Studio Donation-based yoga 77S.South Main Street • FREE Yoga Classes studio. pork, baked beans, Church is located on Main See website or call for schedule Suite Suite 2F 2F potato salad, slaw, N.C. 80 South. Look PROOF O.K. BY: _____________________________ O.K. WITH CORRECTIONS BY:_________________ www.HealthyLifestyleConcepts.com Burnsville, NC 28714 Burnsville www.HealthyLifestyleConcepts.com drinks and homemade for the red balloons.
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One of the favorite food preservation methods is pickling and fermenting vegetables. The USDA Complete Guide to Home Canning Guide 6, “Preparing and Canning Fermented Foods and Pickled Vegetables,” offers research-based information for safely producing quality home pickled and fermented foods. According to the USDA Guidelines for estimating the quantity of cucumbers for processing, a bushel of cucumbers weighs about 48 pounds and yields 16 to 24 quarts, an average of two pounds per quart. Usually about 14 pounds of cucumbers is needed to process a canner load of 7 quarts and about 9 pounds are needed per canner load of 9 pints. This information will help you estimate cumbers needed for various recipes. For pickling and fermenting, select firm cucumbers about 1-1/2 inches for gherkins and about 4-inches for dills. If you have odd shaped or more mature cucumbers, you can use those for relishes and breadand-butter style pickles.The USDA recommendations for pickling includes
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