Jane's Sauerkraut
Source of Recipe
Better Homes and Gardens Home Canning Book (1973)
Recipe Introduction
This is Jane's answer to a question from an email correspondent. Her kraut is really good.
List of Ingredients
5 pounds cabbage
3 1/2 tablespoons saltRecipe
Written 11/24/01. Kraut recipe I use - from Home Canning Cook Book by Better Homes and Gardens 1973. ( at this period in time- ANCIENT!)
Use 5 lbs. fully matured cabbage. Wash, quarter, core, and finely shred.Sprinkle with 3 1/2 tablespoons salt, mix well. Let stand at least 60 min. to wilt slightly (have learned it takes at least 60 min.) Firmly pack into jars, leaving 2 in. head space. Fill with cold water, leaving 1/2 inch head space. Adjust lids, screwing band tight. Place jars on jelly roll pan (or another pan but line with newspaper and change as needed - over
flow is dastardly to the metal).
Keep cabbage covered with brine (initally check at 1 week x 2, then as you so desire - depends on the over flow and your availability). If necessary open jars (this is necessary) and add more brine - make by dissolving 1 1/2 tablespoons salt in 1 quart water.
Kraut is ready to can in 6-8wks.( May need to adjust the amount of cabbage per jar as it does seem to "swell") . If not enough removed to fill another jar, can freeze and add to to any of the canned kraut at cooking day.
Clean rims of jars. Replace lids and screw bands (they will be a bit nasty). Set jars in water bath canner filled with cold water. Water should extend 2 in. above jars. Bring to boil. Process pints or quarts 30 minutes at 5 pounds of pressure. Makes 7 pints.
Note: after processing there may be some white settlement in the bottom of the jars - no problem - just the brine residue.
Can also freeze in desired quantities - in past years did freeze (smells in freezer for several weeks -{don't open freezer}) and did well. Canned this year for the off-spring.
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