Posted by Adirondack case guy on October 22, 2013 at 16:24:54 from (74.69.160.79):
In Reply to: o/t sourkruat posted by Larry@stinescorner on October 22, 2013 at 15:33:06:
Yes, we make it in 5gal plastic buckets, about 6 5-8# heads make a batch. We have a softball bat that makes a good pounder, to get it juicy, after shreading the cabage. We use canning salt rather than table salt, and use a large glass pie pan for a press cover, and a washed rock to weight it down. we just lay the bucket lid on the top to keep the fies out and you will have to skim the top every other day. It will take a couple of weeks in a cool area, to ferment. We eat some fresh from the bucket and can the rest. We make it every other year. A pint canning jar and some Kilbasa makes a quick winter evening meal for the two of us. Loren, the Acg.
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Today's Featured Article - The Nuts and Bolts of Fasteners - Part 2 - by Curtis Von Fange. In our previous article we discussed capscrews, bolts, and nuts along with their relative hardness and thread sizes. In this segment we will finish up on our fasteners and then work with ways to keep them from loosening up in the field. Capscrews, bolts and nuts are not the only means of holding two parts together. When dealing with thinner metals like sheet tin, a long bolt and
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