Canning Sauerkraut

September 23, 2020

If you ve successfully fermented a crock of sauerkraut and want to keep it for a long time you ll need to process it in canning jars. The sauerkraut and pressure inside the jar can expand during the canning process.

Grandmas Canned Sauerkraut Youtube In 2020 Canning Recipes

Heat the jars and rings in a water bath canner.

Canning sauerkraut. Well last i checked it was down to the halfway mark it is a simple matter to can it so you can store it on the shelf. Process your sauerkraut in a waterbath canner so you can store it on a shelf. If the flavor is to your liking proceed to step 8.

You can process sauerkraut for longer storage outside of refrigeration but the canning process will kill the good bacterias produced by the fermentation process. Process pints 15 minutes quarts 20 minutes in a boiling water canner. The recipe was adapted from a mississippi cooperative extension recipe.

Pack hot cabbage into hot jars leaving 1 2 inch headspace. Sauerkraut is simply shredded or chopped cabbage that has been salted and then allowed to ferment in its own juices. I have jars in my storage and i have a gallon of kraut in the fridge.

Many families with german ancestry may eat this crunchy food weekly or daily. Pack the sauerkraut in firmly. Sauerkraut is safe for home canning because it is naturally high acid on its own even without the addition of vinegar.

Fill the canning jars with cool sauerkraut. For obtaining a good quality sauerkraut at home the usda recommendation is to store at 70º to 75ºf while fermenting. Once desired flavor is reached remove spring and add additional fresh brine as necessary to cover.

You can also just place the jars in the fridge. See this tutorial from the national center for home food preservation for canning instructions. At temperatures between 70º and 75ºf kraut will be fully fermented in about 3 to 4 weeks.

Bring sauerkraut to a simmer 185 to 210degrees f. The microorganisms on cabbage leaves will produce between 1 5 and 2 percent acid chiefly lactic acid and thereby preserve the cabbage 32 make your own sauerkraut. Canning sauerkraut can be as simple as adding heat and letting it boil in a hot water bath.

Let the sauerkraut ferment for 2 weeks then taste for the mild tangy flavor. 25 pounds cabbage 1 2 pound pickling salt about 3 4 cup steps to make it. This is an old fashioned homemade sauerkraut with canning instructions.

Sauerkraut fermentation can take place under variable temperature and time combinations. Back the raw cool sauerkraut and brine into the hot jars leaving about 1 2 inch 1 25 cm of empty headspace at the top of the jars. Remove the water canner from the heat and let cool for 5 minutes.

If you prefer a stronger flavor ferment an additional 1 3 weeks until flavor develops. At 60º to 65ºf fermentation may take 5 to.

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