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Homemade Canned Sauerkraut




Source of Recipe


RC
SERVINGS: 144

CATEGORY: Side Dish

METHOD: Water Bath

TIME: Prep: 2-1/2 hours + standing Process: 15 min. + standing
Ingredients:

* 50 pounds cabbage
* 1 pound canning salt

Directions:
Using a knife or shredder, cut 5 pounds of cabbage into 1/6-in.-thick shreds. In a large bowl, combine cabbage and 3 tablespoons salt; set aside for a few minutes to wilt. Pack salted cabbage firmly and evenly into a large picking container. Place in a room with a temperature of 70°-75°. Using a wooden spoon, press cabbage down firmly until the juice comes to the surface. Repeat process until cabbage reaches to within 3-4 in. of the container top and brine covers the cabbage.* Completely cover cabbage with cheesecloth; weight cabbage under brine. Gas bubbles indicate fermentation is taking place. Skim each day during the 3- to 6-week fermentation time.
To process, simmer sauerkraut at 185°-210° (do not boil). Carefully pack hot cabbage and liquid into hot jars, leaving 1/2-in. headspace. Remove air bubbles. Adjust caps. Process pints for 15 minutes or quarts 20 minutes in a boiling-water canner. Yield: about 36 pints or 18 quarts. *Editor's Note: If juice does not cover cabbage, combine 4-1/2 teaspoons salt and 1 quart water. Bring to a boil; cool. Pour over cabbage