Home Canned Sauerkraut Food

SAUERKRAUT FOR CANNING

Steps:

• Remove outer leaves and any undesirable portions from firm mature heads of cabbage; wash and drain. Cut into halves or quarters; remove core. Use a shredder or sharp knife to cut cabbage into thin shreds about the thickness of a dime.
• In a large bowl, thoroughly mix 3 tablespoons salt with 5 lbs. shredded cabbage. Let salted cabbage stand for several minutes to wilt slightly; this allows packing without excessive breaking or bruising of the shreds.
• Pack salted cabbage firmly and evenly into a large, clean pickling container. Using a wooden spoon, tapper or hands, press down firmly until the juice comes to the surface.
• Repeat shredding, salting and packing of cabbage until the container is filled to within 3 to 4 inches of the top. If juice does not cover cabbage, add brine: 1 1/2 tablespoons salt to 1 quart water; bring brine to a boil; cool.
• Cover cabbage with muslin or cheesecloth and tuck edges down against the inside of the container. Weight down cabbage under brine. Formation of gas bubbles indicates fermentation is taking place. Remove and discard scum formation each day. A room temperature of 70 degrees to 75 degrees F is best for fermenting cabbage. Fermentation is usually complete in 3 to 6 weeks.
• TO CAN: Bring sauerkraut to a simmer (185 to 210degrees F). Do not boil. Pack hot cabbage into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Adjust caps. Process pints 15 minutes, quarts 20 minutes, in a boiling water canner.

HOMEMADE SAUERKRAUT

Steps:

• Quarter cabbages and remove cores; slice 1/8 in. thick. In an extra-large bowl, combine salt and cabbage. With clean hands, squeeze cabbage until it wilts and releases liquid, about 10 minutes. If desired, add optional ingredients., Firmly pack cabbage mixture into 4-quart fermenting crock or large glass container, removing as many air bubbles as possible. If cabbage mixture is not covered by 1-2 inches of liquid, make enough brine to cover by 1-2 inches. To make brine, combine 4-1/2 teaspoons canning salt per 1 quart of water in a saucepan; bring to a boil until salt is dissolved. Cool brine before adding to crock., Place crock weight over cabbage; the weight should be submerged in the brine. Or, place an inverted dinner plate or glass pie plate over cabbage. The plate should be slightly smaller than the container opening, but large enough to cover most of the shredded cabbage mixture. Weigh down the plate with 2 or 3 sealed quart jars filled with water. If using a glass container with a lid, cover the opening loosely so any gas produced by the fermenting cabbage can escape. Alternately, you can cover the opening with a clean, heavy towel. If using a crock, seal according to manufacturer's instructions. , Store crock, undisturbed, at 70°-75° for 3-4 weeks (bubbles will form and aroma will change). Cabbage must be kept submerged below surface of the fermenting liquid throughout fermentation. Check crock 2-3 times each week; skim and remove any scum that may form on top of liquid. Fermentation is complete when bubbling stops. Transfer to individual containers. Cover and store in the refrigerator for up to 3 months.

CANNING SAUERKRAUT

Steps:

• Remove outer leaves and any undesirable portions from firm mature heads of cabbage; wash and drain. Cut into halves or quarters; remove core. Use a shredder or sharp knife to cut cabbage into thin shreds about the thickness of a dime.
• In a large bowl, thoroughly mix 3 tablespoons salt with 5 lbs. shredded cabbage. Let salted cabbage stand for several minutes to wilt slightly; this allows packing without excessive breaking or bruising of the shreds.
• Pack salted cabbage firmly and evenly into a large, clean pickling container. Using a wooden spoon, tapper or hands, press down firmly until the juice comes to the surface.
• Repeat shredding, salting and packing of cabbage until the container is filled to within 3 to 4 inches of the top. If juice does not cover cabbage, add brine: 1 1/2 tablespoons salt to 1 quart water; bring brine to a boil; cool.
• Cover cabbage with muslin or cheesecloth and tuck edges down against the inside of the container. Weight down cabbage under brine. Formation of gas bubbles indicates fermentation is taking place. Remove and discard scum formation each day. A room temperature of 70 degrees to 75 degrees F is best for fermenting cabbage. Fermentation is usually complete in 3 to 6 weeks.
• TO CAN: Bring sauerkraut to a simmer (185 to 210degrees F). Do not boil. Pack hot cabbage into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Adjust caps. Process pints 15 minutes, quarts 20 minutes, in a boiling water canner.

EASY CRUNCHY YUMMY SAUERKRAUT

Steps:

• For each gallon of your pickle crock you need 5 pounds of cabbage and 3 1/2 tablespoons of pickle salt. (I use a 22 quart dough bucket available in a restaurant supply store and about 40 to 50 pounds of cabbage and get about 30 pints.).
• In your scrupulously clean crock layer 5 pounds of finely shredded cabbage (use your food processor) and 3 1/2 tablespoons of canning and pickling salt. Keep layering cabbage and salt until the kraut reaches within 5 inches of the top of the crock, pressing down firmly with your hands after each layer. The kraut will start to make it's own juice.
• Scald a clean tea towel or some cheesecloth and tuck it in all around your cabbage. Put a plate on top of the cloth, and weigh it down with a jar of water. Put the cover on loosely or cover with a clean tea towel.
• Every day remove the jar, plate and cloth and wash. Scald the cloth (30 seconds in the microwave) and skim any scum that comes off the top of the kraut. DON'T worry if no scum forms for a while. Sometimes it takes two or three weeks other times it takes a couple of days. Kraut is funny that way.
• Repeat this until no more bubbles rise to the top when you whack the side of your bucket. When the bubbles stop - the fermentation is completed. It is easy to see the bubbles rising when you use a plastic dough bucket.
• Refrigerate the kraut (who has room in their fridge for all that?) or process quarts and pints for 20 minutes starting the time from when boiling commences. After 20 minutes turn off the heat and remove the canner lid and let settle for 5 minutes. Remove jars carefully to a tray lined with an old bath towel. Check for seals after 24 hours.
• Raw kraut is awesome! I taste the kraut every day and just love it raw!