Let's Preserve: Sauerkraut
Place your jars in the Boiling Water Bath and once the water comes back to a boil, set your timer for 15 minutes for pints. If I had used quarts, the processing time would be 25 minutes. I have to add 5 minutes because of our altitude ( ft). Sep 13, · TO CAN: Bring sauerkraut to a simmer ( to degrees 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, 5/5(29).
Prepare and start the fermentation 1 how to stream vob files 2 days after harvesting the cabbage. A 1-gallon stone crock holds 5 pounds of shredded cabbage, and a 5-gallon crock holds 25 pounds. Do not use copper, iron, or galvanized metal containers or lead-glazed crocks.
If you are unsure about the safety of a container, use an alternative such as glass or food-grade plastic containers. Many restaurants receive foods and ingredients in 5-gallon plastic pails, which make ideal fermentation containers.
Do not use garbage hto or trash liners. Work with about 5 pounds of fresh cabbage at a time. Discard outer leaves. Rinse heads with cold water and drain. Cut heads in quarters, remove cores, and trim and discard worm- and disease-damaged tissue. Place 5 pounds of shredded cabbage in the fermentation container and thoroughly mix in 3 tablespoons of canning or pickling salt. Pack it with clean hands until the level of natural juices drawn from the cabbage covers its surface.
Continue preparing and packing 5-pound quantities of shredded cabbage and 3 tablespoons of salt at a time until finished, or until the btah container is on within 3 to 4 inches from its top.
To avoid surface mold growth, keep the cabbage submerged at all times. Cover the cabbage with a plate just small enough to fit inside the fermentation container and weigh it down with two or three clean quart jars filled with water. The filled bag may be inserted into another bag and sealed for added strength. Plastic bags sold specifically for turkeys are the right size for 5-gallon containers. Cover the top of the container with several layers of clean cheesecloth or a clean kitchen towel to reduce exposure to airborne mold spores.
The exact ratio of 3 tablespoons of canning or pickling salt to 5 pounds of shredded cabbage controls pathogen growth. Changing the proportions could result in an unsafe product. Fermentation naturally stops because the acids accumulate to such an extent that further growth cannot take place. If you submerge the cabbage with a brine-filled bag, do not disturb the crock until the normal fermentation is complete when bubbling ceases. If you use jars as weights, you must check the kraut two to three times each week and remove scum if it forms.
Kraut should be to desired tartness, with firm texture, have brine that is not cloudy, and be free of any sign of mold or yeast growth. Do not taste if you see mold on the surface, feel a slimy texture, or smell a bad odor. Fully fermented kraut may be kept tightly covered in the refrigerator for several months, or it may be canned sauerkrzut frozen. Fermenting sauerkraut in jars is not recommended because fermentation is less consistent and keeping the fermenting cabbage properly submerged under the liquid in jars is difficult.
Don't freeze more than 2 pounds of food per cubic foot of freezer capacity per day. Fill pint or quart plastic freezer containers or tapered freezer jars. Wash jars. Prepare lids according to manufacturer's instructions.
Bring kraut and liquid slowly to bqth boil in a large kettle, stirring frequently. Wipe sealing edge of jars with a clean, damp paper towel. Add lids and tighten screw bands. Process for the recommended time according to Table 1. Fill and seal as previously described for a hot pack and process for recommended time Table 1.
Load sealed jars onto the canner rack. Lower with handles in the preheated boiling water canner, or load one jar at a time with a jar lifter. Prpcess water, if needed, to 1 inch above jars and cover. When water boils vigorously, lower heat to maintain a gentle boil and process for proxess time Table 1. Preheat the base of a steam canner that has been filled with how to lose weight in the belly amount of water designated in the instruction manual that comes wate the canner usually about 2 quarts.
Set the rack in the base of the canner. As each jar is filled, place it on canner rack, keeping the cover or lid on the atmospheric steam canner as you work. When all jars are in the canner, bring the canner to a boil over medium to medium-high heat until a steady column of steam at least 6 inches long escapes from the vent hole s.
Processing time begins when there is a steady column of steam 6 to 8 inches long. Slowly adjust the heat to maintain a steady column of steam throughout the processing time. After processing is complete, remove the canner from the heat and remove the canner lid. Wxter 5 minutes, carefully remove the jars from the canner with a jar lifter, and place them on a towel or rack to air-cool for 12 to 24 hours.
Remove screw bands and check lid seals. If the center of the lid is indented, wash, dry, label, and store jar in a clean, cool, dark place. If lid is unsealed, examine and replace jar if defective, use new lid, and reprocess as before. Wash screw bands and store separately. Kraut is best if consumed within a year and is safe as long as lids remain vacuum sealed. Prepared by Martha Zepp, extension project assistant; Andy Hirneisen, senior food safety educator; and Luke LaBorde, professor of food science.
Quantity A pound bag of fresh cabbage makes 16 to how long to process sauerkraut in hot water bath quarts of kraut. Quality To make good kraut, use disease-free, firm, sweet, mature heads of cabbage from mid- and late season crops.
Containers for Fermenting Cabbage A 1-gallon stone crock holds 5 pounds of shredded cabbage, and a 5-gallon crock holds 25 pounds.
Preparation Work with about 5 pounds of fresh cabbage at a time. Filling and Packing the Container Place 5 pounds of shredded cabbage in the fermentation container and thoroughly mix in 3 tablespoons of canning or pickling salt.
Freezing Procedure Don't freeze more than 2 pounds of food per cubic foot of freezer capacity per day. Canning Procedure Wash jars. To Make a Hot Pack Bring kraut and liquid slowly to a boil in a large kettle, stirring frequently.
To Process in an Atmospheric Steam Canner Preheat the base of a steam canner that has been filled with the amount of water designated in the instruction manual that comes with the canner usually about 2 quarts.
After Processing After processing is complete, remove the canner from the heat and remove the canner lid. Table 1. Procss process times in a boiling water or atmospheric steam canner at designated altitudes. Process time in minutes at altitudes of Process time in minutes at altitudes of Process time in minutes at altitudes procesz Process time in minutes at altitudes how to write to soldiers Style of pack Jar sizeft 1, ft 3, ft Above 6, ft Hot Pints 10 15 15 20 Quarts 15 20 20 25 Raw Pints 20 25 30 35 Quarts 25 30 35 40 For additional information about food preservation, visit the Penn State Extension Home Food Preservation website or contact Penn State Extension in your county.
Martha Zepp. Expertise Food Preservation. Andy Hirneisen, MA. Luke LaBorde, Ph. Why do we need this? Entering your postal code will help us provide news or event updates for your area. Related Products. Let's Preserve: Blueberries Articles. Loading products
What You Need to Know to Can Sauerkraut
At these temperatures, the sauerkraut will be ready in 3 to 4 weeks. At 70 to 75 F, kraut will be fully fermented in about 3 to 4 weeks. At 60 to 65 F, fermentation may take 5 to 6 weeks. At temperatures lower than 60 F, kraut may not ferment. Oct 19, · Begin the Fermentation Process for Sauerkraut. Prepare the Cabbage by Shredding into Finely Cut Strips. Not much is required to get the first half of this process rolling. This recipe makes a small Add Salt to Activate the Fermentation Process. Pack the Canning Jars Tightly with Sauerkraut. . Apr 30, · Canning Sauerkraut Recipe. Pour your kraut into a large pot and bring to a boil. Pack the kraut into pint or quart size jars leaving 1/2 inch headspace. Wipe your rims clean and place your lids on the jars with the screw bands. Process in a water bath canner according to the times listed below. Be sure and adjust for both your altitude and jar.
This post contains affiliate links. If you buy through these links, I may earn a small commission. Ever wondered how to can Sauerkraut so you can enjoy it all winter long? Recently I wrote about our Cabbage harvest and using some of it to make Sauerkraut.
Water bath canning Sauerkraut is pretty easy; a beginning canner can preserve cabbage with confidence. Read here to see how to make your own Sauerkraut. After leaving the kraut in the crock for a couple of weeks and checking it often, I scooped some out for Graham to do a taste test.
He found it to be delicious and mild, which he likes. That meant it was time to finish off the preserving of the Sauerkraut. If we wanted to, we could just put the crock down in our Cold Room and use the Sauerkraut when we wanted some. We keep our Cold Room between 32 and 40F, and this temperature would be fine for the Sauerkraut. However, we chose to can it instead — so should you if you cannot keep the crock in a cool enough place.
Add a bit of the juice. Keep them in there for 10 minutes. Meanwhile, get your seals and rings ready. Pour boiling water over them and let them sit until you need them. Once you get your Sauerkraut warmed up, hot pack it into jars.
I use pint jars but you can use quarts if you like. Add the warm liquid and use the brine, if you need to. If you are using Tattler lids and seals , there is a slightly different process to follow and you can read it here. It is very important to let the contents vent during the processing.
Place your jars in the Boiling Water Bath and once the water comes back to a boil, set your timer for 15 minutes for pints. If I had used quarts, the processing time would be 25 minutes. I have to add 5 minutes because of our altitude ft. Make sure you always take your elevation into account when you do canning, it is very important. Once the time is up, remove your jars and leave them alone for 24 hours. After that, you can wipe the jars down, remove the metal bands if you like, and place the jars on your pantry shelf.
I have a very handy Canning kit Presto that includes jar lifter, seal grabber, a funnel, a measuring gauge that allows you to easily figure out the headspace and more.
These items are almost a necessity when canning. You can order one of these Canning kits here. Enjoy your Sauerkraut! Graham has already enjoyed a meal of Bratwurts and Sauerkraut along with Perogies, and is looking forward to many more. We ended up with 17 pints of Sauerkraut using a 3 gallon crock, which held a total of 15 pounds of cabbage.
I love homemade sauerkraut, but really detest the store bought version… thanks for sharing how you do it. I had no clue it was that expensive — it is only Cabbage! I recommend them as they are good products. Heat this brine on the stove.