May 2013

Sun Mon Tue Wed Thu Fri Sat
      1 2 3 4
5 6 7 8 9 10 11
12 13 14 15 16 17 18
19 20 21 22 23 24 25
26 27 28 29 30 31  
Blog powered by Typepad
Home and Garden Blogs

« Wagner Never Ate Sauerkraut From A Can | Main | Winston Churchill's Apricots »



Feed You can follow this conversation by subscribing to the comment feed for this post.


Agreed, a good suggestion for growing vegetable here

H. Mark Delman

Hi Greenhouse:
Thanks for commenting! If you have experience with preserving vegetables with lacto-fermentation or other methods, feel free to comment on them. Or if you decide to try lacto-fermentation for the first time, let me know how it turns out for you.

holiday cottages

Growing Vegetables is big fun, this post will be helpful for me

H. Mark Delman

Hi Holiday Cottages:

Thanks for your comment. I will be posting updates in the future on food preservation and will try compare a variety of techniques including pickling, lacto-fermentation and canning. If there is something of particular interest to you in this or any other area, please let me know and Ill try to address it in future posts.

Kind regards,


I think You do a great job. Thanks

H. Mark Delman

Hi Karis:
Thanks very much for your kind words. If I can be of any help to you, please feel free to contact me.


Your posts are up to the mark, now i will be visited this page frequently for getting new information, thanks mark

H. Mark Delman

Thanks you for your kind remarks! I got another nice surprise this morning; PlanterTomato was rated one of the best gardening blogs by
Please let me know if there are topics you are particularly interested in. I may put it on my list of topics to write about in future postings. Again, thank you very much for your kind comments.


I made my first batch of kraut in my crock and it turned out great!

Now I want to try onions alone. Can you offer any tips?

H. Mark Delman

I havent done onions yet but I believe it is exactly the same process.


Onion update: The onions that I made seemed to ferment just fine. I could see bubbles rising, etc. When I opened the jars the smell reminded me of the old onion smell in a deli. They didn't smell "bad" just not enticing. I used pickling spice bay leaves and brine. The onions overpowered any seasonings. I looked up the canning procedure for onions and found that, due to their low acid content, water-bath canning is not sufficient so I pressure-canned them. Because of the strong onion flavor and smell I opted to add additional components like balsamic glaze to some, pinot grigio to others. Here's hoping they have mellowed.

H. Mark Delman


Thanks for the Update. On the issue of pressure canning.... Check a MODERN pressure canning guide to make sure you are using the correct quantity of acid. Older guides and recipes may not specify the amount of acid that is currently the standard with the Department of Agriculture. I used to use lemon juice, but decided to move to powdered citric acid since lemons vary from lemon to lemon in their acid content. You can find powdered citric acid (consistent and of known strength) at a canning store and possibly Wal-Mart. If not, you can buy it online. The brand Im aware of is called Mrs. Wages Hope that helps.


The comments to this entry are closed.

Gardener's Supply Company
Tractor Supply Company
Shop Now! Safer®Brand Organic Gardening