09
Apr
Fill a large clean food grade plastic bag with water and place over the salted cabbage mixture so none of the cabbage is exposed to air. Simmer for about 30 minutes.
The weight should be submerged in the brine.
Easy canned sauerkraut recipe. Melt the butter in a pan add the garlic and onion if using garlic and onion powder then simply add the canned sauerkraut first. Add all the seasonings and the apple pieces. Chicken stock adds a lot of flavor.
Heat until heated through and simmering. I ve been using this recipe for years and it always turns out great except last year when i left it way too long and it got mushy i use kosher salt instead of canning salt so have to use 4 tbsp to get the right weight. Canning sauerkraut recipe pour your kraut into a large pot and bring to a boil.
Pack the kraut into pint or quart size jars leaving 1 2 inch headspace. Wipe your rims clean and place your lids on the jars with the screw bands. Place it in a pot and top sauerkraut with just enough water to cover the sauerkraut.
Add 1 tablespoon of white wine if desired. Bring liquid to a boil. Cover pot and reduce heat to your stovetop s lowest setting.
Simmer for about 30 minutes. Add other optional ingredients and stir to combine. Cover again until heated through.
Uncover cool stir and serve. Should i rinse canned sauerkraut. If cabbage mixture is not covered by 1 2 inches of liquid make enough brine to cover by 1 2 inches.
To make brine combine 4 1 2 teaspoons canning salt per 1 quart of water in a saucepan. Bring to a boil until salt is dissolved. Cool brine before adding to crock.
Place crock weight over cabbage. The weight should be submerged in the brine. The easiest homemade sauerkraut recipe in a mason jar no special equipment needed.
While every other food blog on the planet is starting off december with a cookie recipe i thought i would rebel and give you sauerkraut do. I have cookies coming. Plus tons of amazing desserts and holiday recipes.
For this easy homemade sauerkraut recipe choose fresh firm heads of cabbage and use canning pickling or kosher salt not iodized salt. To be sure your cabbage to salt ratio is right for fermentation start with as close to 5 pounds of untrimmed cabbage as you can. You can process sauerkraut for longer storage outside of refrigeration but the canning process will kill the good bacterias produced by the fermentation process.
See this tutorial from the national center for home food preservation for canning instructions. Fill a large clean food grade plastic bag with water and place over the salted cabbage mixture so none of the cabbage is exposed to air. Step 3 allow cabbage to ferment in a cool dry place 1 to 4 weeks depending on how tangy you like your sauerkraut.
Hearty and saucy this potato salad is an old family recipe that was updated using cream of potato soup to ease preparation. Despite the salad name this is a hot and filling dish that brings comfort food to the supper. The sausage and sauerkraut give it a special zip.
Teresa mcgill trotwood ohio.