Kelly Dietz's Page

Kelly Dietz is attending Katie Quinn-Jacobs's event

Soft Cheese at Kate's house

December 16, 2012 from 9am to 11am

Come over and make some soft cheese with me this Sunday, Dec 16th! We'll use local milk to make mozzarella, ricotta and set up a pan of yogurt too.We'll split the cost of materials and have some homemade cheesy snacks.Limit 6 people. Please only sign up if you are sure you will be there.See More

Dec 13, 2012

0 Comments

Kelly Dietz is now friends with Meredith Palmer and Rachel Firak

Dec 13, 2012

Kelly Dietz replied to Kelly Dietz's discussion storing sauerkraut without canning in the group Fermentation

"Thanks to both of you for the advice. It sounds like the root cellar might be a bit too warm (I don't want 'digestion consequences!). I wound up sterilizing jars and filling them with kraut and made extra brine to make sure it was all…"

Nov 10, 2010

Carol Clarke replied to Kelly Dietz's discussion storing sauerkraut without canning in the group Fermentation

"I face this dilemma every year (and I keep moving, so I have different space to solve it in every year)! Refrigeration (around 38 degrees F) is the safest way to keep it - I've had real digestion consequences from eating sauerkraut I made…"

Nov 10, 2010

Kelly Dietz joined Katie Quinn-Jacobs's group

Livestock

Whether we're in it for the meat, milk, eggs or manure, livestock (as the word itself suggests) is a way not only to produce food, but also preserve it.

Nov 7, 2010

Alison F replied to Kelly Dietz's discussion storing sauerkraut without canning in the group Fermentation

"I'm no expert, but this resource from Penn State (see the PDF file below) says "Fully fermented kraut may be kept tightly covered in the refrigerator for several months, or it may be canned and frozen." I've made sauerkraut a…"

Nov 7, 2010

Kelly Dietz added a discussion to the group Fermentation

storing sauerkraut without canning

Does anyone have a good method of storing kraut without canning? I've made a great batch of Russian sauerkraut, and would like to move it from the crock to jars so I can start another batch. I've probably got enough to fill 4-6 quarts. I'd rather NOT can the kraut (via water bath), so that the lactobacillus remains alive and therefore the kraut remains as healthy as possible. Given our rate of consumption, the kraut doesn't really have to last that long... 6 weeks at the most. I was thinking…See More

Nov 7, 2010

3 Comments

Marcia Morrison replied to Kelly Dietz's discussion Please advise...peaches are bubbling, some leaking in the group Canning

"Kelly, I see more bubbles in my very ripe late season Lorings but after they sit for a week or so the bubbles break down so I wouldn't worry so much about them. If you're sure you're seeing more bubbles being generated I have no idea…"

Sep 19, 2010

Katie Quinn-Jacobs replied to Kelly Dietz's discussion Please advise...peaches are bubbling, some leaking in the group Canning

"Kelly, if you haven't already put your peach quarts in the frig do so. You can call Coop Ext of TC on Monday morning: 272-2292. My guess is that some of the peaches may have begun to be overripe and started fermenting before you processed them.…"

Sep 19, 2010

Kelly Dietz added a discussion to the group Canning

Please advise...peaches are bubbling, some leaking

I canned peaches 3 days ago. This morning when I picked up a jar of them, I noticed little bubbles amongst the peaches, and a row of little bubbles at the top. At least one jar is leaking a little bit. I'm assuming that even if a jar is not leaking, something is wrong if it is bubbling.I'd like to try to figure out what I did wrong, and I'm also hoping to salvage the peaches in some way. I followed the Nat'l Center for Home Food Preservation web site's instructions. I sliced the peaches up and…See More

Sep 18, 2010

2 Comments

Kelly Dietz joined Katie Quinn-Jacobs's group