Bob's Chapter
Vegetables Put By and Sauerkraut from the Basement Crock
told by Robert Ray Guild
The section lists at least 200 quarts of tomatoes for Swiss steak, about 100 quarts of tomato juice for goulash, string beans, wax beans, lima beans, peas, corn, and beets. Sauerkraut was made in an open 50-gallon ceramic crock under the front basement window, covered by an inverted dinner plate. A roughly one-inch head of mold had to be lifted to reach the good kraut below. The accompanying recipe calls for cooking sauerkraut and spareribs together until the meat falls off the bone and serving them over riced potatoes with butter.
In the family's own words
Tomatoes, at least 200 quarts, good for making Swiss steak Tomato juice, about 100 quarts, good for making goulash Green string beans, yellow wax beans, and lima beans Peas Corn Beets Sauerkraut was made in a 50-gallon ceramic crock sitting under the front basement window. It was an open crock with an inverted dinner plate covering the kraut, which grew about a one-inch head of mold that had to be lifted up to get at the good part below. Recipe: Sauerkraut and spareribs cooked in the same pot, until the meat fell off the bone; served over riced potatoes with butter.
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