Canning and preserving...

[Land-O-LakesGal]

(sorry, Land-O-LakesGal, not in chili) and bake.

Haha I think its the non chili eaters chili. Its less greazy than the ground beef variety and super tastee.. Don't knock it till you try it.

 

[PrairieSunrise]

In my canning books, I think it's the Kerr one, they give a recipe for making sauer kraut in the jars. Actually you just let it ferment in the jars and scim off the scum everyday. You add moisture when needed. You can season to your taste. Just leave them somewhere the smell won't bother you. After a week or so, I'd have to look it up, you just can it like normal. I used the pressure canner. I tried this last year and it worked great. Sure enough it tasted like sauer kraut. I didn't use much seasoning and mine turned out quite mild. You just have to do your own research on that.

The only draw back to this method is that all the live bacteria get killed. And live kraut has lots of beneficial bacteria in it.