Inyo-Mono Master Food Preserver Program
University of California
Inyo-Mono Master Food Preserver Program





Quality: For the best sauerkraut, use firm heads of fresh cabbage. Shred cabbage and start kraut between 24 and 48 hours after harvest.


Yield: About 9 quarts:            25 lbs cabbage             3/4 cup canning or pickling salt


Yield: About 5 pints:              5 lbs cabbage               3 tablespoons canning or pickling salt


Yield: About 1 quart:             2 lbs cabbage               4 teaspoons canning or pickling salt



  1. Work with about 5 pounds of cabbage at a time. Discard outer leaves. Rinse heads under cold running water and drain. Cut heads in quarters and remove cores. Shred or slice to a thickness of a quarter.
  2. Put cabbage in a suitable fermentation container, and add 3 tablespoons of salt. Mix thoroughly, using clean hands. Pack firmly until salt draws juices from cabbage.
  3. Repeat shredding, salting, and packing until all cabbage is in the container. Be sure it is deep enough so that its rim is at least 4 or 5 inches above the cabbage.
  4. If juice does not cover cabbage, add boiled and cooled brine (1-1/2 tablespoons of salt per quart of water).
  5. Add plate and weights; cover container with a clean bath towel.
  6. Store at 70º to 75ºF while fermenting. At temperatures between 70º and 75ºF, kraut will be fully fermented in about 3 to 4 weeks; at 60º to 65ºF, fermentation may take 5 to 6 weeks. At temperatures lower than 60ºF, kraut may not ferment. Above 75ºF, kraut may become soft.
  7. If you weigh the cabbage down with a brine-filled bag, do not disturb the crock until normal fermentation is completed (when bubbling ceases). If you use jars as weight, you will have to check the kraut 2 to 3 times each week and remove scum if it forms. Fully fermented kraut may be kept tightly covered in the refrigerator for several months or it may be canned as follows:

    Hot pack
    – Bring kraut and liquid slowly to a boil in a large kettle, stirring frequently. Remove from heat and fill jars rather firmly with kraut and juices, leaving 1/2-inch headspace.

    Raw pack – Fill jars firmly with kraut and cover with juices, leaving 1/2-inch headspace.
  8. Adjust lids and process in a boiling-water canner according to the recommendations below.


Process Time at Altitudes of

Style of Pack

Jar Size

0 - 1,000 ft

1,001 - 3,000 ft

3,001 - 6,000 ft

Above 6,000 ft



10 min

15 min

15 min

20 min



20 min

20 min

25 min




25 min

30 min

35 min



30 min

35 min

40 min

Source: Adapted from the USDA "Complete Guide to Home Canning," revised 2009 and So Easy to Preserve

Pickled Beets

Make ½ recipe; 2 pints, cubed

Pickled Beets

Yield: About 8 pints


7 lbs of 2- to 2-1/2-inch diameter beets                      2 cups sugar                                        12 whole cloves

4 cups vinegar (5 percent)                                           2 cups water

1-1/2 teaspoons canning or pickling salt                     2 cinnamon sticks


  1. Trim off beet tops, leaving 1 inch of stem and roots to prevent bleeding of color. Wash thoroughly. Sort for size.
  2. Cover similar sizes together with boiling water and cook until tender (about 25 to 30 minutes).
    Caution: Drain and discard liquid. Cool beets.
  3. Trim off roots and stems; slip off skins. Slice into ¼-inch slices. Peel and thinly slice onions.
  4. Combine vinegar, salt, sugar, and fresh water. Put spices in cheesecloth bag and add to vinegar mixture. Bring to a boil.
  5. Add beets and onions. Simmer 5 minutes. Remove spice bag.
  6. Fill jars with beets and onions, leaving 1/2-inch headspace. Add hot vinegar solution, allowing 1/2-inch headspace. Adjust lids
  7. Process in a boiling water canner, as recommended below.

Style of Pack

Jar Size

0 - 1,000’

1,001 - 3,000’

3,001 - 6,000’

Above 6,000’


Pints or Quarts

30 min

35 min

40 min

45 min

Source:  "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009.

Pickled Baby Carrots

Make ½ recipe; about 2 pints

Pickled Baby Carrots

Yield: About 4 pints


8½ cups peeled baby carrots

2 teaspoons canning salt

1 cup water

2 cups sugar

5½ cups white distilled vinegar (5%)

8 teaspoons mustard seed

4 teaspoons celery seed


  1. Wash carrots well and peel, if necessary. Wash again after peeling. (Can also use sliced carrots.)
  2. Combine vinegar, water, sugar and canning salt in an 8-quart stockpot. Boil gently 3 minutes. Add carrots and return to a boil. Reduce heat to a simmer and heat until the carrots are half-cooked (about 10 minutes).
  3. Place 2 teaspoons mustard seed and 1 teaspoon celery seed in the bottom of each clean, hot pint jar.
  4. Fill hot jars with the hot carrots, leaving 1” headspace. Cover with hot pickling liquid, leaving ½” headspace. Remove air bubbles. Wipe rims clean. Place lids and rings on jars, tightening rings finger tight
  5. Process in a boiling water canner for 15 minutes below 1000’, 20 minutes between 1000-6000’, or 25 minutes above 6000’.
  6. Allow carrots to sit in processed jars for 3 to 5 days before consuming for best flavor development.
  7. Note: Sliced carrots may be used instead of baby carrots.

Source: National Center for Home Food Preservation

Fall Garden Relish

Fall Garden Relish 
Recipe from the National Center for Home Food Preservation
(Yields about four pint jars.)

1 quart chopped cabbage (about 1 small head)
3 cups chopped cauliflower (about 1 medium head)
2 cups chopped green tomatoes (about 4 medium)
2 cups chopped onions
2 cups chopped sweet green peppers (about 4 medium)
1 cup chopped sweet red peppers (about 2 medium)
3 ¾ cups vinegar (5%)
3 tablespoons canning salt
2 ¾ cups sugar
3 teaspoons celery seed
3 teaspoons dry mustard
1 ½ teaspoon turmeric

Combine chopped vegetables; sprinkle with the 3 tablespoons salt. Let stand 4 to 6 hours in a cool place. Drain well. Combine vinegar, sugar and spices; simmer 10 minutes. Add vegetables; simmer 10 minutes. Bring to a boil.

Pack boiling hot relish into hot jars, leaving 1/2-inch headspace. Remove air bubbles. Wipe jar rims. Adjust lids. Process 10 minutes in a boiling water bath.

Fragrant Sierra Herb Salt

Sierra Herb Salt



4-5 garlic cloves, Peeled

Scant ½ c Kosher salt

About 2 cups loosely-packed pungent fresh herbs such as sage, thyme, rosemary, savory, basil, or small amounts of lavender

For Sierra Herb Salt use a mix of fresh rosemary, sage, basil, and thyme leaves.



Hand-Chopped Method


Cut each garlic clove lengthwise through the center, remove the sprout (if any) in the center and discard. Mound the salt and garlic on a cutting board. Use a chef’s knife to mince the garlic, blending it with the salt as you work.


Place herbs in a mound and coarsely chop them. Add the herbs to the garlic salt and chop them together to the texture of coarse sand.


Spread the salt on a baking sheet or in wide flat bowls and leave near an open window for a couple of days to dry. Store in clean, dry jars.


Yields: ¾ cup

Dehydrated Cake Cubes

Dehydrated Cake Cube Chocolates

The Ultimate Dehydrator Cookbook by Tammy Gangloff, Stephen Gangloff and September Ferguson published 2014, pg 182


(Note: This is in Chapter 12, “Gifts from the Dehydrator”)



Your favorite cake recipe baked in a sheet pan and cooled completely (or use store bought cake)

Cookie sheet

Chocolate Melting wafers (milk, dark or white) or almond bark

Slow cooker or double boiler (optional)

Chopped or crushed dehydrated fruits, herbs, edible flowers, and/or coconut

Paper candy cups

Decorative boxes


  1. Cut the cake into 1-inch cubes. Spread them on a dehydrator tray and dehydrate at 125 degrees for 6 hours, until crunchy.
  2. Put the cookie sheet into the freezer.
  3. Melt the chocolate in a small slow cooker on LOW, in the microwave, or in the top of a double boiler set over simmering water (be sure not to let any water or steam get into the melting chocolate or it will seize or clump up.)
  4. Using a skewer, dip each cake cube into the melted chocolate and place on the chilled cookie sheet. While the chocolate is still tacky, decorate them with your dehydrated items and/or sprinkles.  Once the chocolate has completely hardened, place each cube in a paper candy liner and then into a decorated candy box. Stored in a cool, dry place, they will keep for up to 2 months.


****Carrie’s adaptation:


  1. Using a box of store bought cake mix, prepare using eggs, oil and water as indicated on box. Bake cake according to instructions in a 9” X 13” pan and cool completely.
  2. Turn out cake onto cutting board. Using a bread knife, cut in half.  Next, cut the height of the cake in half.  Then, cut each section into 1”X 3”(ish)
  3. Place all cut pieces on dehydrator trays and dehydrate at 135 degrees for 5-6 hours or until they are solid and crispy.
  4. Melt chocolate or almond bark in small slow cooker or double boiler.
  5. Line up all pieces onto wax paper. Using a spoon, drip melted chocolate onto cake pieces.
  6. Cool completely.
  7. Place in a freezer bag or sealed jar and store in the refrigerator, freezer or a cool dry place.


Dog Treats

Dog Treats



1 c canned pumpkin

¼ c creamy peanut butter

¼ c coconut water

2 ½ c old fashioned oats

3 t dries parsley

Mix together all ingredients. Lay out on floured surface and flatten to ¼ - ½ inch thickness. Use cookie cutters in various shapes and place cut-outs onto a small cookie sheet. Refrigerate covered with plastic wrap for 1 hour. Remove from refrigerator and place on dehydrator racks. Dehydrate at 135 degrees for 6-7 hours. Store in plastic bags. Will keep fresh in refrigerator up to 2 weeks or 3-5 days if not refrigerated.


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