Sauerkraut for Canning Best Family Recipes

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Monday, October 8, 2012

Sauerkraut for Canning

"Step-by-step guidelines for the way to make and can your very own sauerkraut."

Ingredients :

50 kilos cabbage
1 pound canning salt

Instructions :

Prep : 1H	Cook : 144M	Ready in : 2H30M

Remove outer leaves and any undesirable portions from company mature heads of cabbage; wash and drain. Cut into halves or quarters; dispose of center. Use a shredder or sharp knife to reduce cabbage into thin shreds about the thickness of a dime.
In a large bowl, thoroughly blend three tablespoons salt with five lbs. Shredded cabbage. Let salted cabbage stand for numerous mins to wilt barely; this permits packing with out immoderate breaking or bruising of the shreds.
Pack salted cabbage firmly and flippantly right into a big, smooth pickling container. Using a wooden spoon, tapper or hands, press down firmly until the juice involves the floor.
Repeat shredding, salting and packing of cabbage till the field is stuffed to inside 3 to four inches of the pinnacle. If juice does not cover cabbage, add brine: 1 half of tablespoons salt to 1 quart water; bring brine to a boil; cool.
Cover cabbage with muslin or cheesecloth and tuck edges down in opposition to the inside of the container. Weight down cabbage below brine. Formation of fuel bubbles indicates fermentation is taking region. Remove and discard scum formation every day. A room temperature of 70 levels to seventy five stages F is excellent for fermenting cabbage. Fermentation is normally complete in 3 to 6 weeks.
TO CAN: Bring sauerkraut to a simmer (185 to 210degrees F). Do now not boil. Pack warm cabbage into warm jars, leaving 1/2 inch headspace. Remove air bubbles. Adjust caps. Process pints 15 mins, quarts 20 minutes, in a boiling water canner.

Notes :

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