20 Lost Fall Foods Appalachian Grandmas "Put Up" (Without a Freezer or Can)

That store jar of sauerkraut tastes like salt water and the inside of a can, nothing like the crock that sat behind your grandmother's stove. So I give you the fix first: one small head of cabbage, about two pounds, a tablespoon and a quarter of canning salt, packed hard in a quart jar under its own juice. Three or four weeks on the counter and it's real kraut, sour and crisp, and it never sees a can. Then I walk you through 25 things my people put up every fall, in crocks and jars, on strings and in holes in the ground: onions knotted in an old pair of stockings, cabbage buried upside down with the roots sticking up, candy roasters kept under the bed, pumpkin dried in rings on a pole, a green-pepper pickle we called a mango, pickle beans and pickled corn soured in the crock, and apple butter stirred all day in a copper kettle in the yard. Near about every one you can still put up this year with food from the grocery store. Number 13 is why the popcorn in your cupboard won't pop, and the fix is at your kitchen sink. And three weeks ago I packed a jar of kraut exactly the way I tell you here. We open it together right before Number 1, and I tell you true whether it turned. I'm Lula. I grew up in the holler with a cellar full of jars, and I mean to get Mama's ways down before they're gone. ⏱️ CHAPTERS 00:00 Real Kraut in a Quart Jar (Start It Tonight) 01:55 #25 Onions Hung in Old Stockings 03:13 #24 Red Peppers on a String 04:02 #23 Cabbage Buried Upside Down 04:57 #22 Candy Roasters Kept Under the Bed 05:47 #21 Pumpkin Dried in Rings on a Pole 06:45 #20 Horseradish Dug After Frost 07:57 #19 Pickled Beets With the Stems Left On 08:50 #18 Spiced Crab Apples, Stems and All 09:39 #17 A Crock of Kraut to Last Till Spring 10:37 #16 Grape Juice in Quart Jars 11:36 #15 Sage Hung Up for Hog Killing 12:31 #14 Pear Preserves From the Hard Pears 13:25 #13 Popcorn Shelled Into Jars (Why Yours Won't Pop) 14:39 #12 The Pickle My People Called a Mango 15:33 #11 Turnip Greens Canned After Frost 16:25 #10 Old Hens Put Up in Jars 17:13 #9 The Last of the Garden in a Soup Jar 18:28 #8 Deer Meat in Jars 19:18 #7 Damson Preserves, Pits and All 20:09 #6 Ketchup From the Last Tomatoes 21:05 #5 Quince Honey 22:02 #4 Backbone and Ribs at Hog Killing 23:07 #3 Pickled Corn, Soured in the Crock 23:59 #2 Pickle Beans, the Way the Holler Made Them 25:02 Opening the Three-Week Kraut Jar 25:43 #1 Apple Butter Stirred All Day in the Yard 26:43 Start One Jar This Week 📖 Mama's hundred dishes on paper, with a smaller batch on each one for a table of one or two, are in my book, LIKE MAMA MADE IT. It's pinned in the top comment. 💬 Some of you put up every one of these with your own two hands, and some of you are hearing about pickled corn for the first time today. Tell me which one is you, put your town down below, and tell me what your people put up that I left off. Whichever one gets the most comments is the one I go deep on next. And if you'd tap Subscribe, it helps an old woman keep this kitchen going. ⚠️ A safety word: the old ways in this video are how my people did it, not canning instructions. Anything you put up in jars today (meats, greens, soup, tomatoes, fruit, apple butter) should be done by a current tested recipe, with a pressure canner for meats and low-acid vegetables. Kraut, pickle beans and pickled corn that come up slick, pink or bad-smelling go straight in the trash. #appalachiancooking #puttingup #canning #fermenting #sauerkraut #applebutter #rootcellar #oldfashionedcooking #grandmarecipes #homesteading