ARIZARD-L Archives

Archiver > ARIZARD > 2011-01 > 1295556824

From: Glenna Goodwin <>
Subject: [ARIZARD] Fw: Off subject - canning
Date: Thu, 20 Jan 2011 12:53:44 -0800 (PST)

Marsha, thanks for the recipe--sounds great.  The only problem I have is I
cannot find Bavarian Sauerkraut anymore.  Looked at Wally World and Homeland,
and 3 other smaller stores we have around ,and none to be had!  i wonder why I
am unable to find it--where do you get yours?  Thanks, Glenna Goodwin

----- Forwarded Message ----
From: Marsha Boles <>
Sent: Wed, January 19, 2011 3:37:09 PM
Subject: Re: [ARIZARD] Off subject - canning

Thanks to all - I appreciate your input.
I guess the answer is crocks need to be on wooden base to ferment.
Concrete may lower temp and inhibit fermentation. 
I was thinking the alkaline base of concrete might be the cause of poor out
come.  Rethinking that - the crocks have heavy glaze that should be impermeable.
Not being the domestic goddess-of -all-things in the kitchen, I am thinking
about giving this a shot next summer. 

My most
requested crowd pleasing favorite is ribs and sauerkraut. Not that it is
difficult, just takes about all day.  Most folks won't attempt anything that
takes over an hour.

Taste rich but really is low fat. If you do it this way and takes about half a
you will be pleased with results. Perfect on cold winter days and it may snow

Ribs and Sauerkraut(bone-in ribs work, but those bones fill up the


¼ c. oil (olive oil is okay, canola is better)
2 – 4 lb county style ribs (personally, more is better)

3 – 4 onions, sliced

1 - 2 tbsp. dark brown sugar

4 – 5 cans Bavarian Sauerkraut (milder than regular kraut)

½ - 1 tsp. caraway seeds (some what optional)

3 dried bay leaves (less if fresh)

Salt and black pepper to taste.

6- 7 Yukon
gold potatoes – peeled or unpeeled (Yukon's are seasonal, others work too).


Trim most visible fat (new grades of pork have so little I
usually don't). Salt and pepper both sides ribs.

Chose your pot:  a enameled cast iron dutch oven is perfect (just too
heavy for me to maneuver). 5 – 6 quart pot in your set of non-stick cookware
will be fine.

Heat pan, add oil then seasoned ribs.  Brown all sides well over medium heat
slowly and remove
from pan.  You are NOT cooking completely now.  You want to flavor the oil
and develop brown bits on the bottom of the pan. 
I usually remove ribs to the 3 quart pan with a lid (they cook a little more as
they cool and the lid keeps them moist.

While oil is hot, put in onions on medium high heat.  Stir onions to coat well
in hot oil and separate slices – this take a few minutes. Scrape
fond from bottom of pan.  Keep them moving and do NOT scorch. Now lower heat to
medium or lower.  Caramelize the onion slowly over this
lower heat.  Let the sugar from the onion
help develop the color.  If you are very
attentive and watch them closely and stir often you can cut time here.  If I
have all day, I will take
an hour to get perfectly caramelized onions over lower heat - deep rich brown
color and nearly shapeless onions.
Add a tablespoon of dark brown sugar to onions. (Molasses
in dk. brown sugar accents the onions and adds color.)Open all the cans of
sauerkraut leaving the lids on top. Use
the lids to press out most of the liquid of 2 cans.  Add one can drained kraut
to caramelized
onions, plus 2 cans of water.  Raise heat and stir well to incorporate onions
and kraut and loosen remaining fond from bottom of pan. Add 2nd drained can
kraut, ½
tsp. caraway seeds, and bay leaves - stir well. 
Test taste the liquid noting sweetness
and salt.  Add 3rd un-drained
can, mix well, and taste again.  It will
be a bit tarter and sweeter.  If you are
pretty happy with the taste and the new tartness appeals to you – don’t drain
the remaining cans and add to pot.  Bring
heat up to high simmer to heat thoroughly, then return to slow simmer.  Cover
with lid and stir every 15
minutes or so for about an hour. Add more water as needed.

Return ribs to pot and nestle in the kraut. Cook another hour or so with lid
on and gently stir occasionally to prevent scorching.

NOTE: popping this in a medium oven would be a good option

Meat should be nearly fork tender – break in to smaller
pieces.  Might need to add a little more
water. Taste test liquid: add more caraway seeds, salt and pepper to taste, and
maybe 2nd tbsp. brown sugar.

Potatoes are next: nestle them into mixture . They will cook quicker if halved
choice). Simmer gently with lid on for 30 minutes.  Ck potatoes - tender or
almost tender– you have some wiggle room here.  You can turn off the heat and
off set the lid
and take care of other details.  It will
hold for a while and mellows the taste.
Before you are ready to serve - remove bay leaf and take out the potatoes ( 3qt
pan used earlier works). Cook off
most of any remaining liquid while stirring on fairly high heat.
Turn off heat. Return potatoes to pot (potatoes will break up if left in pot to
cook off liquid).

Serve sour cream and butter for
potatoes on the side.  Chopped chives or parsley are nice

Someone suggested 'dressing' as a side dish instead of potatoes, because that's
how they used leftover dressing after holiday dinners. That's not gonna happen
at my house because dressing takes all day too. I am just not that kind of
domestic goddess!


To unsubscribe from the list, please send an email to
with the word 'unsubscribe' without the quotes in
the subject and the body of the message

This thread: