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Sauerkraut for Canning

By: MARCIAMOLINA  
"Step by step how to make and can your own sauerkraut."

Rating: This weblink has been rated 9 times with an average star rating of 4.8 Read Reviews (9)

Rate/Review | 673 people have saved this

Prep Time:
1 Hr
Cook Time:
1 Hr 30 Min
Ready In:
2 Hrs 30 Min

Servings  (Help)

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Original Recipe Yield 36 pints
 

Ingredients

  • 50 pounds cabbage
  • 1 pound canning salt

Directions

  1. Remove outer leaves and any undesirable portions from firm mature heads of cabbage; wash and drain. Cut into halves or quarters; remove core. Use a shredder or sharp knife to cut cabbage into thin shreds about the thickness of a dime.
  2. In a large bowl, thoroughly mix 3 tablespoons salt with 5 lbs. shredded cabbage. Let salted cabbage stand for several minutes to wilt slightly; this allows packing without excessive breaking or bruising of the shreds.
  3. Pack salted cabbage firmly and evenly into a large, clean pickling container. Using a wooden spoon, tapper or hands, press down firmly until the juice comes to the surface.
  4. Repeat shredding, salting and packing of cabbage until the container is filled to within 3 to 4 inches of the top. If juice does not cover cabbage, add brine: 1 1/2 tablespoons salt to 1 quart water; bring brine to a boil; cool.
  5. Cover cabbage with muslin or cheesecloth and tuck edges down against the inside of the container. Weight down cabbage under brine. Formation of gas bubbles indicates fermentation is taking place. Remove and discard scum formation each day. A room temperature of 70 degrees to 75 degrees F is best for fermenting cabbage. Fermentation is usually complete in 3 to 6 weeks.
  6. TO CAN: Bring sauerkraut to a simmer (185 to 210degrees F). Do not boil. Pack hot cabbage into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Adjust caps. Process pints 15 minutes, quarts 20 minutes, in a boiling water canner.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 31 | Total Fat: 0.6g | Cholesterol: 0mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 25, 2004 by GRANDMANORMA 
I am an old farmer from 'way back and have made my own kraut for years. This is the way I make... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2003 by Hotchie 
Anyone who loves sauerkraut will love this recipe...easy to do, and delicious. It's made just... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2003 by Peggy 's Kitchen 
My husband makes this recipe twice a year. This recipe is delicious. It makes great gifts. Our... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 26, 2008 by WdwrthAir 
Thank You! My neihbors are cabbage farmers who share thier 'spoils'. This is an excellent... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 10, 2008 by Victor 
Super easy; my family and my church family loved this repcipe. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 14, 2007 by steve k 
Best yet,better then any store bought.Very simple and well worth the time MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2003 by JUDYG-E 
Easy to do and just about anyone can do it MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 14, 2009 by Gramma_Rox Supporting Member (Click to learn more about Supporting Membership)
I've been using this recipe for years and it always turns out great - except last year when I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2009 by Mary 
This was a first canning recipe for my husband and I. It turned out wonderful and we will make... MORE

 
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