Thursday, June 21, 2012

Sauerkraut (Made in Jars)

I harvested 3 head of cabbage from the garden today. I made 2 quarts of sauerkraut. This is the recipe I used. Each head weighed approximately 1 & ¾ lb each.
5 lb cabbage
3-1/2 tablespoons of Canning/pickling salt.

Remove outside green and dirty leaves.
Cut the head into quarters.

Shred finely.
Add the salt to cabbage, mix throughly.

Pack solidly in to canning jars, within 1 inch of top of jar.

Add cold water to within 1 inch of the top of jar.
Put on cap loosely.
Kraut requires daily attention. Remove scum as it forms.
This will ferment for about 1 week.

When it stops fermenting, clean sealing edge of jar, screw band tightly, you're now ready to water bath it.

Put canner on stove and heat to boiling.

When water is actively boiling, put kraut into canner. You will begin to count processing time as soon as jars are placed into actively boiling water.

Water Bath for 15 minutes.

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