29
Apr
Pack the sauerkraut in firmly. Wash and peel the large green leafs off the cabbage.
Water bath canning sauerkraut is pretty easy.
Canning sauerkraut in jars. Fill the canning jars with cool sauerkraut. Back the raw cool sauerkraut and brine into the hot jars leaving about 1 2 inch 1 25 cm of empty headspace at the top of the jars. Pack the sauerkraut in firmly.
The sauerkraut and pressure inside the jar can expand during the canning process. Bring sauerkraut to a simmer 185 to 210degrees f. Pack hot cabbage into hot jars leaving 1 2 inch headspace.
Process pints 15 minutes quarts 20 minutes in a boiling water canner. When making sauerkraut in a crock you usually place a weighted plate over the cabbage to pack it down and keep it submerged. When fermenting in a mason jar inserting a smaller jelly jar filled with rocks or marbles in the mouth of the larger jar serves the same purpose.
Heat the sauerkraut until it s simmering but not boiling 185 to 210 degrees fahrenheit. Transfer the sauerkraut to the canning jars. Pack the sauerkraut firmly into the jars.
Canning sauerkraut in a jar sauerkraut. This is so easy that you think what step did i leave out. I always think what else do i have to do i know i forgot something but no it s just that easy.
I say easy but it is time consuming because of all the chopping that goes into it. But it is so worth it come winter time. Sauerkraut in jars makes 2 quarts ingredients.
5 lbs of green cabbage 3 tablespoons of pickling salt 1. Wash and peel the large green leafs off the cabbage. Quarter the cabbage and remove the core.
Thinly shred using a mandoline or knife. In a large bowl mix cabbage and the 3 tablespoons of salt. Cover with a towel and let stand for 2 hours.
Wipe jar rim before replacing spring and lid. Discard any extra brine. Check daily to make sure vegetables remain submerged in brine.
The cabbage will become translucent and slightly yellow in color as it ferments. Let the sauerkraut ferment for 2 weeks then taste for the mild tangy flavor. If the flavor is to your liking proceed to step 8.
Water bath canning sauerkraut is pretty easy. A beginning canner can preserve cabbage with confidence. Once you get your sauerkraut warmed up hot pack it into jars.
I use pint jars but you can use quarts if you like. Leave 1 2 inch of headroom in the jars. Add the warm liquid and use the brine if you need to.
Fill sterilized pint or quart sized canning jars with sauerkraut and its juices. Leave a half inch space between the kraut and the lid. The solid sauerkraut must be completely covered with juice.
Step 4 dry the lips of the jars place the lids on the jars and twist the screw bands onto the containers. My grandmother did her sauerkraut like this sterilize jars and lids in boiling water 10 minutes then leave in simmering water along with rings slice chop cleaned cabbage pack cabbage tightly up to shouler bottom of jar neck into a jar you just removed from simmering water put one tsp of pickling salt on top of cabbage.