I need a recipe for canning sauerkraut.
Margaret from Ontario, Canada
5 lbs (24 cups) finely shredded cabbage
3 1/2 tsp pickling salt
1) Sprinkle salt over cabbage; mix. Let stand 30-60 min to wilt slightly.
2) Firmly pack into pint jars, leave 1 1/2-2 inches. Fill with cold water to 1/2 inch. Put lids on tight.
3) Put jars in pan. Keep covered with brine, if necessary add more solution: 1 1/2 tsp salt to 1 qt water. 6-8 weeks
Process pints 15 mins. quarts 30 mins.
I hope this will help you. This was given to me by a nurse whom I worked with as I was a nurse as well.
I do about the same thing only instead of adding water I work the cabbage with my hands until the juice comes. It takes a little elbow grease but I think it taste better that way.
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