[Worth1]

Originally Posted by Redbaron

Does that go for me too? Because I also don't can things in a traditional manner, nor do I tell people what method, pressure cooker, hot water bath, or just hot brine fill. Shoot my Mom even uses an old Carolina method that involves COLD brine!

We even used to make Sauerkraut by using zinc lids and purposely not sealing them so they could ferment naturally!

Then afterwards we had many uses for the extra cabbage vinegar including so called Sauerkraut pickles!

I am pretty sure that pretty much breaks every rule in the book! It's a wonder I even survived childhood on the farm.

I hear that.

Worth