canning without heating

Madame Filth's picture

so i am not far off from having real, home made sauerkraut. to take it out of its jar and can it, heating the jar in the traditional way, would kill the beneficial bacteria. anyone know how to preserve shit without heating?


shadeshaman's picture

Out here in California, we have these things. Mine is white, but I have seen ones that are almond, black and even stainless steel. Most folks have them in the kitchen, but there are some dudes who have little ones in their bedrooms.
They are like big boxes with a door, sometimes 2 doors. You might not believe me, but when you open the door, it's COLD inside the big box. And people put FOOD inside the big cold box, and it doesn't rot as fast as out on the counter. We call these big boxes "refrigerators". ;)
I think you could put your sauerkraut in one of these big, cold boxes and it would keep for a while.

"Mediocrity knows nothing higher than itself; but talent instantly recognizes genius"--Sir Arthur Conan Doyle

punkmama's picture
Submitted by punkmama on

i got one as a gift from my MIL, who as it turns out bought it because she thinks i am ridiculous for actually using kitchen implements, but whatevs.

i am not sure if this is what you mean, but it sucks the air out of bags and jars, which allows stuff in them to be stored for way longer without going bad or getting stale. i know it involves plastic, which i think you don't like, but other than heat, vacuum is the only think i can think of that preserves shit.

maybe if you are going the raw, fermented bit you are just gonna have to resign yourself to frequent preparation?

“You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”

Friedrich Nietzsche

Just Lucky's picture
Submitted by Just Lucky on

For the kimchee that I make, I use a big ol' Ball jar, with a rubber gasket that has a wire clamp that hold the lid down. I keep it in the fridge, closed, and it's fine for a few months, like 3. I try to make sure that I pop the lid at least once a week, because it's still producing some funky gas, and I don't want it to blow all over my fridge. When it's just started to ferment, I wrap a rubber band around the clip to hold the latch closed, but it still has a little gassy escape route. Then< i stick it in the fridge, and about a week later pull off the rubber band and clamp it closed for real.

Alternately, when I make some other stuff, I keep it in the fridge, sealed with paraffin(and the jar lid). I use a wide mouth jar to store my stuff in, and melt up a pile of wax and pour it over it. Then, when I want some of the stuff, I pull out the wax plug and throw it back on the stove to melt and reseal the jar with the melted wax.

Good luck! Don't eat it if it's slimy or changes colors.

Glamorous's picture
Submitted by Glamorous on

If anybody is thinking of getting one of these, I bought one a few years ago. It's good, but really not worth the investment unless money and space are not issues for you (hey, I guess some people have it like that). The Foodsaver does everything the advertisements say it does and does it well, BUT also takes a lot of counterspace, is cumbersome and the bags are verrrry expensive.

Two months after I bought mine, a friend told me that her mother has been using an old school Seal-A-Meal for about 30 years, and it's just as good as the Foodsaver, is easier to use, takes up less counter space, and the bags are about half the price. You can get a Seal A Meal at Walmart or JC Penney for about $49.


Memory is a crazy woman that hoards colored rags and throws away food. ~Austin O'Malley

motormouth's picture
Submitted by motormouth on

I mean the top has rubber on it and you screw the metal ring tight enough to compress the rubber- that has to count for something- right? For my fridge preserves (kimchee, kraut, fridge jams) I prefer the jars with the glass lids and the rubber ring and the wire closing device.