God Has Power # 2 Do it natures way. Gods way. 9/1/02
Use the beverage of the Gods = Water.
CLICK HERE to see about Gods coming here to this earth.
centuries before Christ ate Kraut. The
Vikings took it on long
voyages and never
by the middle ages that was
Krauting you keep Vitamin C content.
Cabbage is also high in vitamins B1, B2, B3, and
D. The University of Utah
has shown that Kraut in the diet
reduces Colon cancer in men and
breast cancer in women. When your Kraut is
from the start.
Make Kraut soup; it’s mild because it
hasn’t fully Soured yet.
Just boil it 4 minutes. With an Oscar Meyer Weiner. Some
sausage or any meat that you want.
Fresh Parsley has 100
times more vitamin A per ounce than anything
So have a little in all your soups.
to read about your
CLICK HERE to
see about your ancestors as part of the 10 tribes.
CLICK HERE to
learn about WHY the Attack on the USA.
at its best.
In the FALL
when Cabbages are harvested make yourself
Shred the cabbage as soon as you can
you pick it or buy it.
Peel off outer leaves down to the firm head. Cut a cabbage into quarters
and cut out the center hard core.
A- 5+ Pound Cabbage will make
about 2 quarts of Kraut. So get a
1 Gallon glass jar.
of the cabbage and drop into the gallon jar.
Slice it about as thick OR
thin as a QUARTER. $ The
for small 3 #
cabbages. Then sprinkle
Salt) and mix it with your hand in the jar. Then add another shredded
spoon of Salt. Mix it.
Then do it
again so you finish with
all the 5+ pounds
of cabbage AND Just
of Sea Salt,
Kosher Salt. I use Morton
30 cents a pound. A 4 # box last a long
It will do 200 # of cabbage and brine. Pack it firmly in the jar so
the salt will draw the juice out
of the cabbage. Your fingers will taste slightly salty,
but good with the cabbage juice on them.
Rule of thumb is
to each 2 # of cabbage.
The gallon jar will be about half
make some brine
boiling just one quart of water AND
Let it cool
pour it into the gallon
And it covers the cabbage with
I like to “fork” out a piece to taste it
it’s curing. I have try to
control myself not to eat the whole batch up myself.
Allow as much as
weeks for the fermentation process to work.
As bubbles and
scum begin to form, remove every few days.
The fermentation process is complete
forming on top of the brine.
Fermented Pickles are (pickles,
and sauerkraut). When the
are covered in a salt-water solution
known as brine for one
more weeks. The Rule is 5 # of
Gallon of space.
The salt concentration inhibits spoilage microorganisms
65 to 75 degrees
without retarding the development of acid-producing
bacteria that are necessary for
fermentation. The salt draws out the juices
and as the vegetables
(carrots-beets-cauliflower-even fruits) sit
in a solution they ferment to produce lactic acid.
You can 'Pickle'
It works with the
natural lactic acid bacteria, to produce
enough acid for flavor and preservation.
Things can pickle with
A 10% brine (very strong)
is the strongest
used in food preservation (1/1
2cups) salt in (1 gallon) of liquid. That equals 6 Tablespoons of Salt
Quart of water. It is too
strong for me.
So use the correct amount for the food used to cure.
vinegars 5% to pickle fruits. You can
adds flavor and heightens
flavors, even in sweet fruits.
Very light salt on a
apple. We add salt to
enhance flavor of all foods
water has about
than fresh water.
Less near The Artic.
Sea water is like a
glass of water with a Teaspoon
Oceans are about 3% salt.
Except where large rivers dilute them
I have said before that I have grown thousands of tons of tomatoes
and melons. Here is a picture of just 2 of my sons on a 25 ton truckload
Just how many melons are there in 500
truckloads? I grew 40 acres of
Honeydews each year. That is 1/4 mile square. Lots of melons. I have
also grown Cantaloupes, Casabas, Persians, and Watermelons also. Hundreds of
acres and thousands of tons every year.
to read about the Watermelon Crews.
Photo of Scott and Tyler
in Melon field.
Fantastic Pickled Fruits
Do you like the 'Ancient
Persian Apples?'= "Peaches"
Cherries pitted and halved and
dried are really good. 3 # fill 1 Rack of mine. And
When you have loaded 1 rack "Cherry-Red lips"
has real meaning.
Peaches and Fruits are good
pickled like this.
into halves. Then
put them in boiling water for 1 minute. Take them out and
the skins. OR just
wash them well.
I like to just leave the
skins on. We
don't eat enough fiber in our diet
I can chew. Lots of flavor is close to
the skin. I also do pears, plums, tart green apples the tree sheds (drops)
melons also. Mix this for
2 quarts of
peaches = About
into a blender; 2
And 2 cups
sugar. ½ teaspoon of powdered
a new container) 1
½ teaspoon of powdered
teaspoon of Allspice
Allspice and use
Pumpkin Pie Spice for variety.
the peaches for 1 minute. Blend 1 minute. Then
to a boil
the peaches about four-4-minutes
fork slips in and out easy.
put the peaches into 2 jars. And then
pour the syrup into each jar and
Stone. I use a
Pickle Stone from
to hold the fruit
down so take
a jar when you go to
pick out your nice
and eat them
after 1 week and
for a month.
To keep them
boil them for 10 minutes and
Like normal canning.
They will be good for years. I have some things made over 20 years ago.
August 2017 I have Cherries bottled over 40 years AGO THAT HAVE BECOME CHERRY juice. all the seeds are AT THE BOTTOM OF THE JAR WHEN SHAKEN. The Juice is GREAT. AFTER 40 years in the Cellar//Basement at 60 degrees.
They are real Great! On a cold winter
the Cinnamon and then
and you have ‘Chinese
Ginger’ peaches. They grew Peaches in 2000 B.C.
then have ‘pickled peaches’
Fruits for desert.
Few people do! You are an exception- You come here to my web site. The
methods of pickling are fermentation
pickling. The primary preservatives in
methods are brine
vinegar. Spices, sugars
and herbs are often added to give specific
My Grandma Freeborn came to California
in a wagon.
And she made a lot of
Watermelon ‘rind’ pickles.
Cut the hard Green
skin off the rind. then cut into 1 inch chunks and
Use the ‘Peach
recipe.’ We ate it all,
both sweet and sour. Rinds in 1 inch pieces, and grapes
I remember sneaking into them when I was a
I am now sure that she knew what was
going on. She just found more empty jars in the cellar each week. It was
‘Cooler’ down there at 65 degrees in the hot California summers
at Buttonwillow west of Bakersfield.
The acidity of pickled products is
important because it helps prevent the growth of
Clostridium botulinum. Only recipes with tested proportions of
ingredients should be used in pickling. The proper
proportion of Salt
to the ingredients should
be altered. Any
brined pickles or
Kraut can be
fermented in stone crocks,
jars and bowls,
and food-grade plastic containers. Use a 64 ounce
Plastic Juice bottle. Just cut the top off.
Save it if
you need a funnel.
Wal-Mart sells a
Glass Pickling Jar with lid for $8
A 2 Gallon Jar for $13
a lid; but
while it’s curing Kraut
just cover it with a towel.
DO NOT seal it with the lid
curing. OR it
Put a plate on top of the kraut
and weight it down with
a quart jar full
of water. The
is made at 70
75 degrees while it is
takes about 3 weeks.
A couple of times each week skim the scum off the
top of the juice with a spoon. Cover it with a towel to allow the air
in and the fermenting
You will get to see it
the Gallon jar as
it is curing.
set it out in the window sunlight. It gets too warm.
Below 70 degrees it takes longer to cure.
At 60 degrees it just won’t cure.
If it’s above
75 degrees it cures into
a texture kraut.
If it smells bad, not like Kraut. Throw it away; you did something wrong.
Try again. I think you will do OK the 1st. try.
1st. try, just shred cabbage enough for one quart jar
full. Mix '1' Tablespoon of salt in it well. Pack, 'pack' "pack" it down
into the jar. Top it with a "Pickle Stone" and water. Don't put a lid on it!
Just skim the scum off in a week, and use spoonful's of water to keep it
very full. Keep the top clean and have Kraut in 2 weeks.
A "Pickle Stone" is from the Creek that fits into a Quart Jar neck.
Keep your little dryer thermometer
the towel covering the jar and you will
know about when it’s done. Below 65 degrees
You can move it to the best place to
degrees for good firm
crunchy kraut. When finished just pour
off the scum with some brine and enjoy your fresh
kraut. Keep it in the refrigerator in a quart jars with a lid on
will spoil, it’s fresh kraut. It will keep
for several weeks in the refrigerator. It’s
Sauer Kraut. What a real
nice food to have.
You made it yourself.
in the Brine in the
jar you make it in for many months. From 35 to 75
25 # of Cabbage in a 5 Gallon Plastic Water Jug that is on a water cooler at
work. Just cut the small top off so you can work it.
Lazy Boy Kraut
find a drinking glass that will
Wide Top ‘Quart’
jar. Buy a 1 # package
of Ready made washed
with carrot slices and all at the Supermarket. And
a bowl with
your hand. Just let
it rest a day
in the bowl.
Cole Slaw into
in the bowl.
Press it down with the drinking
glass in the jar. MIX
the glass in the jar
it runs over
the jar, and until
runs over into
a pie pan.
Keep the rest of the quart
of brine handy, every few days pour more into the
glass to overflow and flush the scum away.
If just left the scum will nullify the acid in
the brine and it will spoil. Do the salt ratio
exact, and in 10 days
you will get a little
Store it below 75 degrees.
The weight of the glass full of brine will hold the
The fermenting will make
gas and it bubbles out with the
Enjoy, Lazy Boy Kraut.
It is not as mild as the gallon jar recipe. But very easy.
It will keep
“in the brine
for months” with a lid on. Not
I am telling you about food preservation because during
the coming war fresh fruits and vegetables may be hard to get.
I have done this
a Dannon 2 # plastic YOGURT container.
Culligan Water for Pickling. $6.50 at Wal-Mart for the H2O
and a 3 gallon bottle.
Re-fill for $1 Use pure water pickling and
cut the "Plastic Jug" TOP OFF and have
a good 3 gallon Kraut or
Pickle Barrel for just $5
Americans eat 9 pounds of
pickles EACH year.
I have in the past grown hundreds of tons of cucumbers for Pickles
and hundreds of tons of cabbage also. So when you find that you are
making Kraut in the 3 gallon Jug.
Get a long handled SPOON and just take some
out of the brine when
ever you want it.
Rinse it in a colander and enjoy. Try it with different
CLICK HERE to read
how some Cucumbers are used at Passover.
A pickled peach
off my tree, with banana chips and melon chips, and a Tart fruit roll on a
cold morning is really great.
The expression "Peaches and Cream"
has real meaning with
of cream, yogurt, cottage cheese
Wow! That’s living. Real good.
that you never knew existed.
God has Power
you to live. He provided Salt for you to live. More about good salt on
God has Power # 3
to learn about Yogurt Making.
HERE to see about