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Recipe Sauerkraut for Canning (Side Dish)
Home Cooking Recipes
Required Ingredients:
- 50 pounds cabbage
- 1 pound canning salt
Preparing/Cooking:
- 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.
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