**•*£ Z^^B Now Is The Time To Make Sauerkraut The month of September usual ly provides us with ideal tempera tures and humidity for fomenting cabbage into sauerkraut. Sauerkraut with its sharp flavor adds a pleasing change of pace to winter meals. And it is truly a con venience food ready to serve cold in salads or appetizers or to heat in a few minutes with frank furters for a delicious main dish. .Good cooks like to serve sauerkraut cold with a dash of cel ery or caraway seeds, a few chunks of chilled, drained, canned pineapple or a little pineapple juice added, for an appetizer. They know that the sharpness of its fla vor, when hot, depends on how long it has been cooked. For the most tang and greatest cripsness. M At Servis-Rhino our philosophy is simple... build the best. That’s how we’ve stayed competitive in the agricultural equipment business for more than 50 years. From the beginning as Servis Equipment Company and continuing today, Rhino has kept the farmer and rancher in mind by offering dependable rotary cutters in widths of 4 feet to 20 feet; flail mowers in widths of 38" through 88”: rear blades rated for tractors from 15 HP to 300 HP; and rugged post hole diggers featuring a five-year gearbox warranty. Rhino's full line of products are designed to handle most farming and ranching needs and provide the best service and value to the customer. For more information on any of Rhino’s products, contact your nearest Rhino dealer toddy. Heard? By Doris Thomas Lancaster Extension Home Economist they only heat it They cook it lon ger for a milder flavor and softer texture. Always use pure granulated canning salt to make sauerkraut, and be sure to measure it accurate ly. The cabbage will not ferment properly if you add too much salt Try the following method for making sauerkraut for delicious results! For the best sauerkraut, use firm heads of fresh cabbage. Shred cab bage and start kraut between 24 and 48 hours after harvest Facts you should know: • Suitable containers: S gallon stoneware crock or container or similar size, lined with heavy food-grade plastic bag; or two stoneware crocks, about 3 gallons each; or two containers of similar size, lined with large turkey size Dependable Performance Year-after-Year plastic bags. Fermenting sauerk raut in jars is no longer recommended. • Suitable covers and weights: Shredded cabbage must be kept submerged in brine while ferment ing. Sufficient weight must be used to keep brine 1 to 2 inches above shredded cabbage. There are two ways to do this: • Put one food-grade plastic bag inside another. Make brine by adding 1-1/2 tablespoons of salt per quart of boiling water and pour into double bag and tie it shut sec urely. At least 3 quarts of brine are needed to keep the cabbage under the brine in a 5 gallon crock. • Use a dinner plate that just fits inside top of crock. Weigh it down with two sealed quart jars filled with sterilized water. • Cleanliness and good proce dures are essential; Crocks or other containers (except plastic bags) must be washed carefully in hot, sudsy water, rinsed well, and scalded with boiling water. If a plate and jars of water are used, they also must be washed, rinsed and scalded each time any scum forms on the liquid surface. Fermenting kraut should be checked several times each week, and any scum that forms should be skimmed off. The cabbage must be covered with 1 to 2 inches of liquid. If more liquid is needed. ■ESS Servis-Rhino® An Alamo Group Company P.O. Box 712, Seguin, TX 78156 (512) 372-3080 Lancaster Farming, Saturday, September 5,1992-05 use 1-1/2 tablespoons of salt per quart of boiling water. At temperatures of 70 to 75 degrees F., kraut will be fully fer mented in about 3 to 4 weeks; at 60 to 65 degrees F. it may take 5 to 6 weeks. At temperatures lower than 60 degrees F. kraut may not ferment at about 75 degrees F. kraut may become soft. To make nine quarts of kraut use 25 pounds cabbage. Work with about ft ve pounds of cabbage at a time. Discard outer leaves. Rise heads under cold running water and drain. Cut heads in quarters and remove cores. Shred or slice so that pieces are no thick er than a dime. Put cabbage in a large clean container and add three tablespoon of salt. Mix thor oughly with clean hands. Transfer to scalded crock or other suitable container and pack firmly until salt draws juices from cabbage. Repeat shredding, salting, and packing until all cabbage is in crock. Be sure crock is deep enough that its rim is at least four or five inches above the cabbage. If juice does not cover cabbage, add more boiled and cooled brine (1-1/2 tablespoons salt per quart See The Servis-Rhlno Dealer Nearest Ton: PA DEALERS BINKLEY & HURST Utitz, PA (717) 626*4705 BULL INTERNATIONAL Washington, PA (412) 222 0450 DARLIN SUPPLY INC. West Mifflin, PA (412)462-9880 DUGAN TRACTOR Ulysses, PA (814) 848-7575 ERB & HENRY EQUIP. New Berlinville, PA (215) 367-2169 H.P. STARR & SONS Valencia, PA (412) 898-1535 J&M MACHINERY Greensburg, PA (412) 668-2276 SNYDER EQUIPMENT Watsontown, PA (717) 536-5555 DE DEALERS HOO S EQUIPMENT E <^ m4m NJ DEALERS CALDWELL TRACTOR MANWARING EQUIP. Fairfield, NJ Whitney Point, NY (201) 227-0772 (607) 602-3476 FOR INFORMATION. CALL OR WRITE: Servis-Rhino P.O. Box 712, Sequin, TX 78156 (512) 372-3000 of water). Weigh down cabbage by one of the recommended methods and store at ideal temper ature of 70 to 75 degrees F. Cover crock with plastic film and clean terry cloth towel. If you weigh the cabbage down with a brine-filled bag, do not dis turb the crock until normal fer mentation is completed, when bubbling ceases. If you use a plate and jar as a weight, you will have to check the kraut at least every other day and remove scum if it forms. Fully fermented kraut can be kept covered in the refrigerator for several months or it can be canned as follows; Hot Pack - Bring kraut and liq uid slowly to a boil in a large kettle, stirring frequently. Remove from heat and pack rather firmly in clean jars, leaving 1/2-inch headspace. Process pints 10 minutes and quarts IS minutes in boiling water canner. Raw Pack - Pack firmly in clean jars leaving 1/2-inch headspace. Cover with brine. Adjust lids and process pints 20 minutes and quarts 25 minutes in boiling water canner. C.B. HOOBER Intercourse, PA (717) 768-8231 O.C. RICE, INC. Biglerville, PA (717) 677-8135 DEALERSHIPS AVAILABLE ROBERT HAMPTON Shiloh, NJ (609) 451-9520 RODIO TRACTOR SALES Hammonton, NJ (609) 561-0141 MD DEALERS CERESVILLE FORD/NH Ceresville, MD (301) 662-4197 ELLIOT EQUIPMENT Easton, MD (301) 822-8866 ET. CLINE & SONS Hagerstown, MD (301) 739-2223 FINCH SERVICES Westminster, MD (301) 848-7211 GIBSON FARM EQUIP. Imgleside, MD (301) 758-0262 KNOTT & GEISBERT Frederick, MD (301) 662-3800 NY DEALERS ARTCO EQUIP. SALES Cohoes, NY (518) 785-3353 EVANS EQUIPMENT Remsen, NY (315) 831-3091 KEIL EQUIPMENT Hudson, NY (511) 537-6221
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