Recipe for Canning Sauerkraut

I need a recipe for canning sauerkraut.

Margaret from Ontario, Canada

January 23, 20090 found this helpful

Canned Sauerkraut

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.

ReplyWas this helpful?Helpful? Yes
January 26, 20090 found this helpful

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.

ReplyWas this helpful?Helpful? Yes
January 27, 20090 found this helpful

If you heat sauerkraut, it loses all the healthful lactobacillus bacteria. How about just eating it up, keeping it in your fridge or cool place until it's gone?

ReplyWas this helpful?Helpful? Yes

Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!

Food and Recipes Canning VegetablesJanuary 23, 2009
Jar of canned papaya balls in syrup.
Canning Papayas
A plate of Polish Bigos
Recipes Using Sauerkraut
Freshly Canned Pears Near Pears in a Bowl
Canning Pears
Pile of fresh cherries in front of a jar of cherry jam.
Canning Cherries
Halloween Ideas!
Ask a Question
Share a Post
You are viewing the desktop version of this page: View Mobile Site
© 1997-2016 by Cumuli, Inc. All Rights Reserved. Published by . Page generated on October 19, 2016 at 2:35:14 PM on in 2 seconds. Use of this web site constitutes acceptance of ThriftyFun's Disclaimer and Privacy Policy. If you have any problems or suggestions feel free to Contact Us.
Loading Something Awesome!