This is a second of two pickle posts. The prior post was about the energy cost of canning pickles. This post is about making pickles via lacto-fermentation.
If you want to try making pickles with the least possible effort, lacto-fermentation is the way to go. It’s a lot easier than making a traditional vinegar (canned) pickle. Continue reading Post #G23: An aside on lacto-fermentation and pickles
Yesterday’s Washington Post had an article about a shortage of canning jars and other canning-related supplies.
I saw this one coming a month ago, as described in Post #G12. At that time, I couldn’t find the jars I wanted at my go-to canning supplier, Twins Hardware in Fairfax. Or anywhere else I normally shop. I finally got a hot tip on jars in stock at one of our local WalMarts, and bought some wide-mouth pints there. Continue reading Post #G21: We eat what we can, and what we can’t, we can.