Sauerkraut for Canning Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Nov. 10, 2008
Super easy; my family and my church family loved this repcipe.
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Photo by Victor

Cooking Level: Expert

Living In: Highfalls, North Carolina, USA

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Reviewed: Jul. 26, 2008
Thank You! My neihbors are cabbage farmers who share thier 'spoils'. This is an excellent recipe for the cabbage that isn't used for slaw, kimchee, or other cabbage dishes! Thank You! Thank You!
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Reviewed: Oct. 14, 2007
Best yet,better then any store bought.Very simple and well worth the time
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Living In: Cochrane, Wisconsin, USA

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Reviewed: Mar. 25, 2004
I am an old farmer from 'way back and have made my own kraut for years. This is the way I make it, except I don't use a crock, but pack the shredded cabbage directly into wide-mouth quart jars. Store at temperature of 60-70 degrees, covered with an old blanket to keep dark. (I store it in an outbuilding.)In six to seven weeks, we feast on sauerkraut and ribs. Makes about 18 quarts. I run the quarts through a boiling water bath for about 20 minutes to seal. (A 15" piece of 3/4" dowel makes a great tapper!)
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Reviewed: Jul. 11, 2003
My husband makes this recipe twice a year. This recipe is delicious. It makes great gifts. Our friends love it when we give them a jar. We seem to never have enough on hand. In Pennsylvania, using fall cabbage is best, but since we winter in Florida we make a recipe in the July, then again in October, before we go to Floida.
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Cooking Level: Expert

Home Town: Mckeesport, Pennsylvania, USA
Living In: Savannah, Georgia, USA

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Reviewed: Dec. 30, 2002
Anyone who loves sauerkraut will love this recipe...easy to do, and delicious. It's made just the way my mother-in -law has made it for years. I never buy store sauerkraut anymore!
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Cooking Level: Expert

Reviewed: Sep. 5, 2001
Easy to do and just about anyone can do it
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Displaying results 11-17 (of 17) reviews

 
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