Canning chili
We want to can chili. I like rice in mine and hubby likes noodles, so can we can some with rice in some- noodles in some? Hubby says yes, but not a lot of either in the jars, he also says they should both be cooked in the chili before filling the jars. Is he right?
Pat Kaufman
Seymour, Missouri
Yes, you can add a little rice or noodles to the chili, but don’t cook it before filling the jars; it’ll get soft enough during processing. If you cook it first, it will be way too mushy! — Jackie
Making sauerkraut in a jar
How do I make sauerkraut in a quart jar? Hot or cold water?
Michael Freeman
Shepherdsville, Kentucky
Although it may seem faster and easier to make kraut in quart jars, it is actually easier to make it in a crock, then can it up after it is done fermenting. But if you want to go the quart jar way, here’s a recipe: To each pound of shredded cabbage, add 2 tsp. salt and mix thoroughly. Mix in small amounts in large container, a few pounds at a time. Pack into quart jars, leaving about 1/2 inch of headspace. Put lid on but do NOT seal tightly. Air must escape during fermenting! Place jars in an enameled pan and store in a cool place. Fermentation will be complete in about 10 days. When completed, add enough brine, made of 2 Tbsp. salt to 1 quart water, to cover the kraut, leaving 1 inch of headspace. (During fermenting, the kraut will “shrink” a little.) Wipe rim of jar and place hot, previously simmered lid on jar and screw ring firmly tight. Process in a boiling water bath canner for 20 minutes. — Jackie
