Sauerkraut in Jars
Source:
Kerr Home Canning and Freezing Guide
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| Ingredients: |
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5 lbs cabbage |
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2 oz salt (3 1/2 Tbl) |
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| Preparation: |
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Remove outside and dirty leaves from cabbage. Quarter cabbage, then shred. Mix 5 lbs cabbage with 2 oz salt (3 1/2 Tbl) in a very large bowl or pan. Use hands to mix thoroughly. (Repeat as needed until you've salted and mixed all of the cabbage)
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Pack solidly into jars. Leave 1 inch headspace. Fill with cold water, again leave the 1 inch headspace. Cap jars loosely.
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Allow jars to ferment. This will require about 1 week.
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When fermentation ceases, use non-metal utensil to release air bubbles. Add water if necessary to reach 1 inch headspace.
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Clean jar rims. Heat jar caps. Tighten hot caps on jars. Process in boiling water bath 25 minutes.
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Notes:
Salt ratios /judging amount of cabbage if you don't have a scale:
1 lb of salt for 40 lb cabbage
2 oz (3 1/2 Tbl) for 5 lb cabbage
One lb cabbage fills a 1 pt glass jar.
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