If you’re a fan of sauerkraut, you’ll be happy to know that it’s easy to make at home. Canning sauerkraut in jars is a great way to preserve it so you can enjoy it all year round. Here’s how to do it:
First, sterilize your jars and lids by boiling them for 10 minutes. Then, wash and shred your cabbage. In a large bowl, mix the cabbage with salt and caraway seeds (if desired).
Let the mixture sit for 30 minutes so the cabbage can release its juices.
- Start with clean jars and lids
- Sterilize the jars and lids by boiling them for 10 minutes, then let them cool
- Fill a large bowl with sauerkraut and mix in 1 tablespoon of salt for every 2 pounds of kraut
- Let the kraut sit for 30 minutes so the salt can draw out some of the moisture
- Pack the kraut into the jars, leaving about 1 inch of headspace at the top of each jar
- Pour any juices that have accumulated in the bowl over the kraut in the jars
- Wipe the rims of the jars clean, then put on the lids and screw on the rings until they’re just tight – don’t over tighten them
- Put all of the jars into a large pot or canning kettle and add enough water to come up to at least 1 inch above the tops of th
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Can You Cold Pack Sauerkraut for Canning?
If you enjoy eating sauerkraut, you may be wondering if it is possible to cold pack this type of food for canning. The answer is yes, you can cold pack sauerkraut for canning. However, there are a few things that you need to know in order to do this correctly.
Sauerkraut is a type of fermented cabbage. Cabbage is a low-acid food and when it is fermented, the acidity level increases. This makes sauerkraut a high-acid food which means that it can be safely canned using the water bath method.
When canning sauerkraut, you will need to use a pickling or canning salt. Do not use regular table salt as this will make your sauerkraut too salty. You will also need to add vinegar to your jars of sauerkraut.
The vinegar helps to preserve the color and flavor of the cabbage.
To cold pack sauerkraut for canning, simply fill your jars with chopped cabbage and add enough pickling or canning salt and vinegar so that the liquid covers the cabbage by at least 1 inch. Be sure to leave some headspace at the top of each jar before sealing them with lids and rings.
Once sealed, process your jars of cold packed sauerkraut in a water bath canner for 20 minutes (if using pint sized jars) or 25 minutes (if using quart sized jars).
Do You Water Bath Or Pressure Can Sauerkraut?
There are a few things to consider when deciding whether to water bath or pressure can sauerkraut. The type of kraut, the amount of time it will be stored, and personal preferences all play a role in the decision.
Water bath canning is a good option for lightly fermented kraut that will be consumed within a few months.
This method is also great for those who want to avoid using pressure cookers. Pressure canning is the best option for long-term storage or if you want to preserve more strongly flavored krauts.
Can Sauerkraut Be Water Bath Canned?
Water bath canning is a safe and effective way to preserve foods. Sauerkraut is an especially good candidate for water bath canning because it is a high-acid food. High-acid foods have a pH of 4.6 or lower and are able to be safely processed in a water bath canner.
Sauerkraut can be made at home or purchased already prepared from the store. If you are making your own sauerkraut, be sure to use only fresh, crisp cabbage that has been shredded or chopped into small pieces. The cabbage should also be free of any browning or wilting.
To prepare the sauerkraut for canning, mix it with salt using a ratio of 2 tablespoons of salt per 5 pounds of cabbage. This will help to draw out moisture and create the perfect environment for fermentation to occur. Once the salt has been mixed in, allow the sauerkraut to sit for 20-30 minutes so that the juices can begin to release.
After the waiting period, pack the sauerkraut into clean jars, leaving about 1 inch of headspace at the top of each jar. Be sure to pack the sauerkraut tightly into the jars, as this will help to prevent spoilage later on. Once all of the jars are full, add enough boiling water to each jar so that it covers all of the kraut by 1 inch.
Next, place lids on each jar and screw on rings until they are finger-tight (don’t over tighten!). Place all of your jars into your water bath canner filled with hot water so that they are completely submerged and process them according to your altitude (see chart below).
Can Sauerkraut Be Pressure Canned?
Yes, sauerkraut can be pressure canned. Pressure canning is the only safe way to preserve low-acid foods like sauerkraut. The high acidity of sauerkraut helps to prevent the growth of bacteria, but it is still important to follow proper canning procedures to ensure a safe product.
To pressure can sauerkraut, start by sterilizing your jars and lids. You can do this by boiling them for 10 minutes. Fill your jars with kraut, leaving about an inch of headspace at the top of the jar.
Wipe the rim of the jar clean and place a lid on top, screwing on the band until it is finger-tight.
Place your jars in a pressure canner and add water so that it comes up to 1-2 inches below the tops of the jars. Put the lid on the pressure canner and heat over medium heat until steam begins to vent from the valve.
Once steam is coming out steadily, wait 10 minutes before placing weight on top of the valve to bring up pressure.
Process pints for 25 minutes and quarts for 30 minutes at 10 pounds pressure in a weighted-gauge pressure canner or 11 pounds in a dial-gauge pressure canner.
Grandmas Canned Sauerkraut
Canning Sauerkraut After Fermentation
Sauerkraut is a delicious, tangy, and healthy fermented food. Fermented foods are full of probiotics, which are beneficial for gut health. Sauerkraut is easy to make at home and can be canned for long-term storage.
Canning sauerkraut is a great way to preserve it for later use. After fermentation, the sauerkraut can be canned in jars using a water bath canner. This will ensure that the probiotics in the sauerkraut are not killed by the heat of the canning process.
To begin, sterilize your jars and lids by boiling them for 10 minutes. Then, pack the sauerkraut into the jars leaving about 1 inch of headspace at the top of each jar. Add 1 teaspoon of pickling salt to each quart jar (or 1/2 teaspoon per pint jar).
Pour boiling water over the sauerkraut, filling each jar to within 1/2 inch of the rim. Wipe any spills from the rims of the jars with a clean, damp cloth. Place lid on each jar and screw on band until fingertip tight.
Process quarts in a boiling water bath canner for 20 minutes (pints for 15 minutes). Remove jars from canner and place on a towel to cool overnight; do not retighten screw bands while cooling as this may cause seals to fail.
Conclusion
If you love sauerkraut, then you’ll be happy to know that it’s easy to make at home. All you need is some cabbage, salt, and time. Start by chopping up the cabbage into thin strips.
Then, in a large bowl, mix together the cabbage and salt. Let the mixture sit for about an hour so that the cabbage can release its water.
After an hour has passed, begin packing the cabbage into jars.
Be sure to pack it tightly so that there are no air pockets. Once all of the cabbage is in the jars, top them off with a bit of water (just enough to cover the cabbage). Then screw on the lids and store the jars in a cool, dark place for at least 2 weeks.
After 2 weeks have passed, your sauerkraut will be ready to eat! Enjoy it as is or use it as a topping for salads or sandwiches.