A few weeks ago I wrote an article about how to make sauerkraut after getting this awesome deal on cabbage, a quarter a head! And I followed the way that the Amish make their sauerkraut. I am also following the way that they home can the kraut to make it last.
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I must say that making your own kraut is a big job and it takes a couple weeks but I am looking to make the kraut to last me for a good long time, making a stock of it for a year if possible.
Today I had two gallon jars filled with fermented cabbage and it was ready to be put in the fridge or home canned, I always chose to home can foods.
First : I cleaned my jars and got the lids and seals ready.
Two : I put the pressure canner on the stove eye filled with the correct amount of water and a dash of vinegar.
Three : I removed the kraut by putting it in a large glass bowl, not all fits but you can shake it out as needed for the jars. The reason I take it out of the gallon jar first is that its packed tight and difficult to dip out.
Four : Fill the pint jars 3/4 full with the kraut.
Five : Divide the brine equally and if it lacks enough to within 1/2 inch head space add hot salty water, remember to use canning salt.
Six : Wipe jar rim clean and apply lids.
Seven : Put up to 7 pints in the pressure canner and process 20 minutes at 10 pounds of pressure.
Allow the canner to cool, label and store your home canned sauerkraut in a cool dark place till you are ready to eat it.
Two gallon jars filled with the fermented cabbage made 18 pints of sauerkraut. I divided the jars in three cooking sessions for the pressure canner. 7 the first batch, 6 the next batch and 5 for the last batch.
I have to say that I am satisfied with the results of this sauerkraut and I actually shredded another cabbage to make another batch!
I really enjoyed learning how to make this simple food and its wonderful to add to my food stockpile.
By Andria Perry
Photos by Andria Perry