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Pickles
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<blockquote data-quote="Jogeephus" data-source="post: 837083" data-attributes="member: 4362"><p>If its anything like the german sauerkraut I made this year it should be. Speaking of which, did she make kraut too? If so, did she pressure can the kraut? The FDA recommends it but I don't see that its neccessary. My granddaddy, (as I remember) didn't. Seems like the lactic acid would fend off any bad stuff. After I pressure canned mine it wasn't as good. Lost some of its crunch. Didn't mean to highjack my own thread but I was just wondering. I'll put more stock in what the germans do with kraut than what the FDA suggests any day.</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 837083, member: 4362"] If its anything like the german sauerkraut I made this year it should be. Speaking of which, did she make kraut too? If so, did she pressure can the kraut? The FDA recommends it but I don't see that its neccessary. My granddaddy, (as I remember) didn't. Seems like the lactic acid would fend off any bad stuff. After I pressure canned mine it wasn't as good. Lost some of its crunch. Didn't mean to highjack my own thread but I was just wondering. I'll put more stock in what the germans do with kraut than what the FDA suggests any day. [/QUOTE]
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