After you ferment it, sauerkraut should be canned.You can either use a hot pack or a raw pack method, but a boiling water canner is the only one you should use.Continue reading to learn more.
Step 1: Clean everything.
Make sauerkraut with hot, soapy water by washing all the supplies.Dry thoroughly with a dish towel or paper towel.cabbage undergoes fermentation to make sauerkraut.Potentially harmfulbacteria should be as scarce as possible in order for the "good"bacteria to start the process.You should wash your hands as well.You can wash the canning jars at this point, but since it will still be several days or weeks before you can sauerkraut, it might be better for you to sanitize the jars the same day you intend to can.
Step 2: The outer cabbage leaves should be thrown away.
The cabbage's outer leaves are often limp.You should remove leaves that appear to have been damaged by insects.At a time, work with 5 lbs of cabbage.If you attempt to work with the whole batches at once, it will be difficult for the cabbage to ferment properly.
Step 3: The cabbage needs to be washed.
You can clean the cabbage by rinsing it.Allow the drain to go over the paper towels.
Step 4: Cut and core
The cabbage heads should be cut into quarters.Now that the core pieces are exposed, cut them out as well.To make cabbage easier to work with, you might want to cut each head into eighths.
Step 5: You can shred or slice the cabbage.
Use a knife, box shredder, or food processor to shred cabbage.The ribbon should be about 1.5 inches wide.If you slice across each quarter or eighth, you can separate the leaves into ribbons.You can use a food processor with a slicing attachment.Remove any large pieces from the shredded cabbage.
Step 6: The cabbage and salt should be mixed together.
Salt is added per pound of cabbage.To combine, mix well.Place shredded cabbage in a large stone crock, glass bowl, or plastic container.Do not use metal or containers that are not approved for food or drink.The cabbage should be left unattended for 15 minutes after you mix it with your hands.During this time, the juices should begin to flow, and you should notice the cabbage is starting to oxidize.
Step 7: Make sure to press firmly.
Use your hands or a wooden spoon to press down on the cabbage, causing juice to rise to the surface of the shredded leaves.Four more times, use up the remaining 20 lbs of cabbage.Sprinkle salt over the cabbage.There needs to be at least 4 inches of space between the cabbage and the container.
Step 8: If necessary add brine.
If you weren't able to squeeze out enough juice to cover the cabbage completely, you should brine it and pour it over it.A brine can be prepared by combining 4 cups of water and 4 pieces of salt in a saucepan.Bring the mixture to a boil over high heat.Allow it to cool to room temperature after being removed from the heat.You can pour it over the sauerkraut.
Step 9: Take it all in.
The cabbage mixture should be placed over the inverted plate.Set two or three sealed quart-size jars filled with water on top of the plate to weigh it down and press the cabbage.The entire dish should be covered with a heavy towel or piece of cloth.The dish should be placed in a cool place.
Step 10: Let the cabbage ferment.
You can watch the dish of cabbage daily.Once the gas bubbles stop forming, you can conclude that the sauerkraut is complete and ready to eat.It can take as little as 3 days to ferment.Large batches like this one usually take at least 3 weeks, and may need the full 6 weeks.The sauerkraut should be kept out of the sun.The ideal temperature is between 65 and 75 degrees.You should discard any white scum that forms on the cabbage's surface each day.The natural bi-product of the chemical process should be skimmed off to prevent too much from building up.If there is a mold, discard it immediately.Before pressing forward, make sure the cabbage is fully submerged.The rest of the mold is fine, even if it was near the surface.
Step 11: Take the jars and put them in a container.
Let the water reach a boil in the canner.For a few minutes, put the jars and lids in the water.The band or ring should be set aside if canning jars with two-piece lids are used.The canner's simmering water can't be cleaned in hot, soapy water.The water should not be boiled at this time.Other types of canners are not recommended for sauerkraut canning.
Step 12: Bring the sauerkraut to a boil.
Put the sauerkraut and brine in a large saucepan or stockpot and set it on the stove.Bring it all up to a boil.As it cooks, stir frequently.Do not let it get to a rapid boil.Once the sauerkraut is heated through, remove from the heat.
Step 13: The jars should be filled with hot sauerkraut.
Take the sauerkraut out of the saucepan and put it in the jars.When packing the sauerkraut and brine into each jar, make sure to leave 1/2 inch of empty space at the top of the jar.The pressure inside the jar can build up if you don't leave enough headspace.You can gently remove the air bubbles from the jar with your fingers or a metal utensil.Add more brine to adjust the headspace.Before applying the lid and band, wipe the rim of the jar with a clean towel.You can screw it on with your fingertips if the fit is tight.
Step 14: Process the jars.
Using jar tongs, gently lower your jars of sauerkraut into the boiling water canner.Let them boil for an average of 10 and 15 minutes.You might need to adjust to altitude.At an altitude between 0 and 1000 feet, you can process jars for 10 minutes.For altitudes between 1000 and 6000 feet, it should be 15 minutes and 20 minutes.For 15 minutes, process quart jars at an altitude between 0 and 1000 feet.For altitudes between 1000 and 6000 feet, this can be changed to 20 minutes or 25 minutes.
Step 15: You can store canned sauerkraut.
When sauerkraut is ready, use jar tongs to get the jars out of the water.Remove the jars and place them in long-term storage.The center button is in the middle of the lid.The button should not move when you press it.The sauerkraut should be eaten within a week or so if it does.The cans that have been sealed can be kept in a dark, cool, and dry cupboard for up to 3 years.
Step 16: Put the jars in a container.
The jars should be washed in hot water.Bring the water to a boil by filling the canner with water.Place the jars in the water so that they are completely submerged.You should add your lids as well.The band or ring of the lid should not be touched in this way.They can be washed in soapy water.The water should not be boiled.After a few minutes, remove the cans and lids.Only a boiling water canner is recommended for sauerkraut canning.Don't try other canners.
Step 17: The jars should be filled with sauerkraut.
The sauerkraut and brine left at the top of the jars are empty.Pack the sauerkraut tightly.During the canning process, the sauerkraut and pressure inside the jar can expand.The sauerkraut may burst open if you pack the jars too full.You can gently remove the air bubbles from the jar by using a metal spoon or hand.Add more brine if you need to fill up more.To clean the rim of the jar, use a towel or paper towel.Put the lid on the jar.Attach the band tightly to the lid.
Step 18: Process the jars.
Carefully lower each jar into the boiling water canner.If using quart jars, bring the water to a boil and let the jars ferment for 20 minutes.If you are at an altitude between 0 and 1000 feet, the processing times apply.The processing time needs to be adjusted if you are at a higher altitude.At an altitude between 1000 and 3000 feet, you can process jars for 25 minutes.For altitudes between 3000 and 6000 feet, it should be 30 minutes and 35 minutes.For 30 minutes, process quart jars at an altitude between 1000 and 3000 feet.For altitudes between 3000 and 6000 feet, it should be 35 minutes and 40 minutes.
Step 19: You can store canned sauerkraut.
jar tongs are used to lift the jars out of the canner.Place them on soft dish towels and let them cool completely before putting them in long-term storage.After 24 hours, press down on the center of each lid.You should consume the sauerkraut within a week if the center moves up or down.You can store the jars in a dark place for up to 3 years if they are properly sealed.