E. Coli | Radon | How to Make Fermented Sauerkraut

[@kathleenhamilton483]

You are the only creator that has discussed this! Thank you for acknowledging this crazy situation! How many people actually don’t even think about that they used the items in their canning???

[@jenniferr2057]

I'd boil the soup and eat it. It may be a bit soft. My husband's family did this with all canned goods. EColi is killed at 165°. I feel like there are so many layers of protection here. EXCEPT maybe the fire cider. Personally, I'd put a little everclear in it and Sally Forth.

[@growandpreserve]

Everclear! I needed a good chuckle today. Thank you, Jennifer! On the soup, I do understand that e. Coli is killed at 165. Still not willing to feed it to my husband and kids. 🤷🏻‍♀️

[@jenniferr2057]

@growandpreserve actually, I wasn't kidding about the Everclear. I learned to ferment and tincture, etc in Europe and they do exactly that.

[@denisepineda1788]

😂😂😂

[@mairzydotes3548]

I agree on the soup as I trust the canning process but to each his/her own.

[@user-gs3fm2rh3j]

What a blessing you had those alerts and figured them out and time and opportunity to work on alternative plans. Thanks for the great example and sharing your story, life happens and it’s good to problem solve and see our options when things go sideways.

[@CherylHamburger]

happy Thanksgiving Carter! Thankful for you!

[@growandpreserve]

Thank you, Cheryl! Happy Thanksgiving to you as well.

[@susielansford9500]

I just love your videos. I feel like I learn SO much from you. I home schooled my children, and now that I'm retired I feel like you're home schooling ME! Thank you, Carter. I think you're just awesome.

[@growandpreserve]

That is so sweet, Susie! I'm glad to have you here!

[@melodiewager7909]

Dear Friend Carter, you are a gem! Thank you for sharing this with us on Thanksgiving morning. While I didn’t have time to watch it until this morning, I was so happy knowing I had another great episode waiting for me after fixing Thanksgiving for 14 of us! I hope you’ve had a wonderful Thanksgiving and are enjoying having your kids home. Thanks again!

[@growandpreserve]

Thanks so much, Melodie! The video was actually scheduled to post at my normal time on Saturday afternoon. I have no idea why it posted at 12AM on Thanksgiving morning. It was quite a surprise to me! How wonderful that you had 14 for Thanksgiving dinner! I know that was a huge amount of work, but how incredibly special!

[@ABlueDahlia]

Happy Thanksgiving to you and your family, Carter!

[@growandpreserve]

Happy Thanksgiving to you, Blue Dahlia!

[@lorimcmichael5846]

Happy Thanksgiving Carter! For the purple cabbage- try frying it with the apples as a side dish- not fermented but delicious!

[@growandpreserve]

That does sound good, Lori! Happy Thanksgiving to you!

[@karikelly2797]

Too bad about the carrots. I just checked my carrots and they’re not recalled. I’m sorry you had to throw out all of that, but at least it was only 4 pints! Kraut is a great way to use up extra cabbage in the fridge. **Everyone in my house caught COVID this past weekend. Talk about the best laid plans not working out! I didn’t catch it, miraculously. I do have the turkey in the oven anyway because it was already thawed and I will go ahead and process it for broth and soups, etc. Thankfully, everything else is shelf stable and can hold until Christmas or can be used for meals between now and then. I hope you have a wonderful Thanksgiving, Carter.

[@growandpreserve]

Oh, Kari! What lousy timing! I'm glad you managed to escape it. You'll be so glad to have that turkey and broth on the shelf though. David and I love to have turkey dinners year round. I hope everyone there gets well quickly!

[@pde442]

Awesome video

[@growandpreserve]

Thanks!

[@Eph1-4]

Happy Thanksgiving Carter💕

[@growandpreserve]

Same to you!

[@donnamullins2089]

Bummer about the E.coli. I need to look up those carrots. Wow your garden looks great. Hope you could cover and protect. Never made sauerkraut but I love it. Looks good. Hope you and you family had a wonderful Thanksgiving Day.

[@growandpreserve]

Thanks, Donna! We did have a nice Thanksgiving. Hope you did as well. You should try making sauerkraut soon. It's just as easy as it looks!

[@donnamullins2089]

@@growandpreserve Yes need to order pickle pipe. Thank you we had a wonderful Thanksgiving.

[@ivebeenthere2115]

I have made sauerkraut 3 times and it only turned out once. It never had enough juice in one and the other didn’t ferment. I used Real Salt too. One was also too salty. After watching you I will try it again❤. I have an organic green head and bought a nipple lid to go on top of the canning jar. Thank you😊

[@ivebeenthere2115]

I mixed it with salt in a glass bowl.

[@growandpreserve]

I'm so glad you're up for trying again! Keep me posted.

[@Lalec122]

Six times State certified in food safety handling... E. coli could not withstand the canning process... I believe your soups are safe. Carter, I also got some of the tainted carrots from Costco (I got a call from them telling me to throw them out) however I bought them four weeks earlier, they went into chicken pot pie soup and chicken and dumpling soup... I ate both 😮 i'm still kicking... imagine how many recalls never get implemented ... proper cooking of food will eliminate risk

[@growandpreserve]

Thanks for chiming in, Annie. I agree with you that the e. coli would have been killed in the processing. However, it still didn't sit well with me. I am uber cautious though, because my husband has significant health issues. Hope you had a wonderful Thanksgiving!

[@Lalec122]

@ just a note... E. coli is killed at 165°... the raw vegetables are the dangerous ones.

[@Lalec122]

We did, I hope your Thanksgiving was beautiful as well. Ready to eat foods are the most dangerous in restaurants (and even at home, as ppl donts wash properly, because they are under the illusion, that the food we buy is safe) these days... foods that are not cooked but handled by humans.

[@growandpreserve]

@@Lalec122 Agreed! Just reading up on it is enough to knock 20lbs off you!

[@Lalec122]

@@growandpreserve yuppers... most foodborne illness, is a result of the Handler of the food not the food itself... even in a recall...

[@victorialg1270]

I would eat the chicken soup. The canning temp did kill any bacteria. That is the reason canning is safe. I would pass on the fire cider. Because IF e coli was on the cutting board or veggies I do not know the time required for healthy probiotics to out compete harmfully ones. However mankind has survived, so that too must have a safe parameter. Good to take care of the radon. That is serious.❤

[@growandpreserve]

I get it, but I’m still not willing to give it to my husband or kids.

[@unltdSheep62]

Carter, can you use big metal bowls with your cabbage when getting the brine, or do you have to use ceramic bowls? I was wondering if the metal would mess up the fermentation of the cabbage?

[@growandpreserve]

I don't see any problem starting the cabbage in metal since fermentation isn't underway yet.

[@ericaclark7250]

Using the different color cabbage does it taste different or is it just color??? I don't remember if I have tasted red cabbage sauerkraut. So sorry about the problems you've been having, so glad that you caught them in time though. Will you be making more fire cider?? Love your fall garden. The cover plants look fantastic. Happy Thanksgiving

[@growandpreserve]

Happy Thanksgiving, Erica! The red cabbage sauerkraut is a bit different, not so much in actual taste, but in texture/crunch, plus, I love having a different color on the plate.

[@christyh.4092]

I'm curious how you're going to get rid of the contaminated food. Also, the wooden cutting board would nag at me. How do you make sure it's disinfected? I also had a big bag of organic Bunny Luv carrots that I just pitched. We had eaten some with no problems, but I wasn't willing to risk it.

[@growandpreserve]

Hey, Christy. I just poured out the soup because I do believe the e coli was killed in processing...like you, I just wasn't willing to risk serving it to my family once I knew it had been there. I'm still trying to figure out what to do with the fire cider. For the cutting board, I washed well with hot soapy water, then followed up with a 10 minute soak of hydrogen peroxide.

[@tmd7859]

😬 I got the notice from misfits market carrots I bought were in the recall. We had already eaten them. We were fine. But I understand why you are doing what you are with your food's.

[@growandpreserve]

So glad you had no effects!

[@judyjudd7215]

You need to message the cabbage right away in order to get it to release the juice. Message for about ten minutes.

[@growandpreserve]

I'm sure that works too.

[@Lalec122]

Well what do you know...just received Cucumbers shipped to 13 U.S. states and five Canadian provinces and organic eggs sold in 25 Costco stores in five southern U.S. states were recalled this week for potential salmonella contamination.

[@growandpreserve]

Annie, thanks so much for the head's up on the eggs! I have a package matching the problematic UPC code and BB date in my fridge. David has cancer, so his immune system is a mess. He just can't can't fight this stuff off.

[@Lalec122]

I just got the same call from Costco... it's their organic eggs, the salmonella is on the shell not the egg itself until cracked. Including David in my morning prayers going forward, God Bless 🙏🏼🙏🏼🙏🏼

[@jodyw9531]

LIES!!!! There are only scare tactics and forced food shortages. People, please wake up. The food shortages are planned attacks on our food, ESPECIALLY organic food so we have to eat the round up cancer causing food because when food gets recalled from these family owned farms, who is it hurting? It’s hurting us, the people and those family farms so we are left only with Big Food.

[@bridgetwilkins312]

Your saurkraut looks fabulous. So sorry you've had all that bad luck. 😞 and that you had to waste all those ingredients and all your hard work! 😞 Better safe than sorry, though.

[@growandpreserve]

Thanks, Bridget!

[@dianemyers250]

I canned four dozen jars of carrots 🥕…..I don’t trust them. Just haven’t gotten around to dumping them

[@growandpreserve]

Ugh. That's a lot of jars, Diane. So sorry.

[@karenm7433]

I’d eat the soup. Pressure canning kills everything

[@growandpreserve]

I get it, but had I known before I used them that I was putting contaminated carrots in the soup, I would not have used them. I just couldn't feel good about feeding it to my husband and kids.

[@lisapop5219]

Sarah kraut? That is a new pronunciation.

[@growandpreserve]

I guess that's what happens when a southerner gets tired!

[@jodyw9531]

I still have the recalled carrots in my fridge right now, I’ve served to my husband and I several times and nothing. No sickness. Besides, you are more than likely going to peel this said carrots as another layer of protection against any outbreak of any kind along with the heating of them. The recall is a scare tactic rather than really what is going on. Just my opinion. Our food system is under attack when it comes to feeding our family good organic food. The powers that be want us eating chemical laden food. For those that are reading this, try not to fall victim to scare tactics, test all things for the truth. Don’t believe the numbers that are being put out on the fake information systems as the numbers were fabricated during that world wide sickness. I do not believe YOU are trying to scare anyone, just giving your own opinion. Carter, I love your channel and support you in your decision to not eat those jars, but hate to see you dump all your hard work. If I lived near you and knew you, I’d ask you for those jars and I’d take the risk as I’m sure they are just fine and tasty. 😋

[@junefariss4433]

Happy Thanksgiving, Carter! What a shame. All that work you put into canning just to dispose of it.

[@growandpreserve]

Fortunately it was only 4 jars!