Recipe for Canning Sauerkraut

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.

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.

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?