Mk Neal wrote:For a fascinating description of traditional Hidatsa methods of growing, processing, storing, and cooking the "three sisters"and other native crops, read "Native American Gardening: Buffalobird-Woman's Guide to Traditional Methods." by Gilbert L. Wilson, Dover Publication 2005. This is a republication of a 1917 University of Minnesota bulletin titled "Agriculture of the Hidatsa Indians: An Indian Interpretation."
Buffalobird Woman describes many treatments and uses of corn in particular that surprised me. Some portion of the corn crop was picked green (e.g. like sweet corn), parboiled, shelled, and dried for winter use. I wonder if this method of preparing corn for storage at its "green"stage preserves some of the vitamins present in the green corn that may be different from those in the fully mature grain corn? Could be a way to get a fuller range of nutrients through the winter.
Kaleb Claxton wrote:
Larisa Walk wrote:I've found that small mouth jars are easier to seal as there is less circumference to seal. We used to can sauerkraut but have switched to doing smaller batches through the year and keeping it refrigerated so as to maintain a live culture. For that we prefer using wide mouth jars, usually half gallon size.
How long will the sauerkraut last in the fridge? I find that interesting for we make a lot of sauerkraut.