We were gifted some pears from a neighbor, so we racked our brains to try and figure out the best way to process them. Google led me to an article that said to put your pairs in boiling water for 15 – 30 seconds, then place in an ice bath. The skins would simply come off with rubbing!
We tried this and….. yeah No. Didn’t work at all. I tried a few says later, hoping the pears just weren’t ripe enough. Still didn’t work. So, we broke out the Pampered Chef Apple Corer. Peeling the pears was a cinch after that!
12 medium sized pears – peeled, cored and sliced
1 cup allulose
3 tablespoons lemon juice
1 tablespoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
1/4 cup water
Add all ingredients to the instant pot.
Cook on high pressure for 30 minutes.
When done, quick release the pressure. Open lid when safe.
Bring the mixture to a boil, reduce and simmer for 20 minutes.
Using an immersion blender, blend the mixture until smooth.
Simmer the sauce for another 20 minutes or until the mix is thick and when pushed with a spoon the mixture keeps the ripple from the spoon without filling back in.
Enjoy! I served mine on SOLA Bread – with only 4 net carbs, I can occasionally enjoy!
Today included several projects, but one was homegrown, homemade sauerkraut! We planted the cabbage a few months ago, and considering it is our first year growing cabbage, it has done surprisingly well.
We freshly harvested the cabbage today, and rinsed the leaves. I pulled them apart and made sure to clean thoroughly between each leaf. After cleaning the leaves, I stacked them and julienned the leaves (cut in long strips).
After cutting the cabbage, I put into a large bowl. You will want to then sprinkle in 1.5 tsp of salt onto your cabbage. Then gently caress your cabbage leaves until the water (or brine) begins to leave the cabbage.
My cabbage took about 10 minutes of caressing to expel a good amount of water. You will then put your cabbage into a mason jar, and let it ferment! It’s only going to take a few days for your sauerkraut to ferment and become delicious, but longer is okay! You want to keep your cabbage submerged to prevent it from spoiling. You can purchase a weight to place inside of your mason jar, however, I place a plastic bag into the mason jar, and fill it with water. This acts as a reusable weight that doesn’t require additional storage! Once the cabbage looks like sauerkraut, remove the bag, remove any funk on top, put a lid on, and stick in your fridge to enjoy with grilled bratwurst!
NOTE: I clean the plastic bag and reuse it many times!
Be sure to “burp” your fermenting items, and if your container is close to full, I recommend placing a cloth underneath of it for quick clean up in case of any spillage.
There you have it! I will be sure to update in a few days with my yummy sauerkraut!