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    Sauerkraut #2, quarts


    Source of Recipe


    from Stacy Watson

    Recipe Link: http://www.mountain-breeze.com/kitchen/canning/40.html

    Sauerkraut #2, quarts

    cabbage, shredded very fine
    1 teaspoon salt per quart of cabbage
    .
    Mix and knead with hands to form brine.
    Put into jars, shaking down, but not packing tight.
    Fill jars with boiling water, remove air bubbles, and seal.
    Process in boiling water bath for 30 minutes.
    Keep in warm place, will be ready in two weeks.


 

 

 

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