If you’re a fan of sauerkraut, you’ll be happy to know that it’s easy to make at home. Canning sauerkraut in mason jars is a great way to preserve it for long-term storage. The process is simple and only requires a few supplies.
Here’s what you need to do:
First, gather your supplies. You’ll need mason jars, lids, rings, and a large pot for boiling the jars.
You’ll also need some sort of weight to keep the cabbage submerged under the brine (a clean rock or piece of wood will work). Finally, you’ll need salt and water.
- Start with fresh, crisp cabbage
- Chop it into thin strips and add to a large bowl
- Add salt to the cabbage and massage it in with your hands for a few minutes
- This will help to release the water from the cabbage
- Fill mason jars with the cabbage, leaving about an inch of space at the top of each jar
- Pour any remaining brine (water and salt) over the top of the cabbage in each jar, making sure all of the cabbage is submerged in liquid
- Place lids on jars and screw on rings until snug
- Set jars in a cool, dark place for at least 3 weeks, checking periodically to make sure all cabbage is still submerged under brine (if not, add more brine as needed)
- After 3 weeks, open a jar and enjoy! Sauerkraut will keep for several months stored in a cool pantry or fridge
Grandmas Canned Sauerkraut
Do You Water Bath Or Pressure Can Sauerkraut?
There are two ways to can sauerkraut – water bath and pressure canning. Water bath canning is the process of putting your jars of kraut in a big pot of boiling water, making sure the water covers the tops of the jars by an inch or two. You then boil them for about 10 minutes.
This will kill any bacteria present in the kraut or on the jar lids. Pressure canning is similar, but you use a pressure cooker instead of a regular pot. The advantage to pressure canning is that it kills more types of bacteria than water bath canning, so your kraut will be more shelf-stable.
Can You Cold Pack Sauerkraut for Canning?
If you enjoy eating sauerkraut, you may be wondering if it’s possible to cold pack this popular dish for canning. While traditional methods of canning involve using heat to seal jars, it is possible to cold pack sauerkraut (and other foods) by using a vacuum sealer.
When cold packing food for canning, it’s important to use a high-quality vacuum sealer that can create an airtight seal.
This will help ensure that your food stays fresh and safe to eat. It’s also important to follow the manufacturer’s instructions carefully when using a vacuum sealer.
Once you’ve sealed your jars of sauerkraut, they should be stored in a cool, dark place until you’re ready to eat them.
When you’re ready to enjoy your sauerkraut, simply open the jar and enjoy!
How Do You Preserve Homemade Sauerkraut?
Sauerkraut is a type of fermented cabbage that is popular in many parts of the world. It is made by shredding cabbage and then fermenting it in salt water for a period of time. The fermentation process creates lactic acid, which acts as a preservative and gives sauerkraut its characteristic sour flavor.
There are two main methods for preserving homemade sauerkraut: refrigeration and canning. Refrigeration is the simplest method, and it will keep your sauerkraut fresh for several months. To refrigerate, simply place your kraut in a covered container and store it in the fridge.
Canning is a more long-term storage option, and if done properly, canned sauerkraut will last for years.
To can sauerkraut, start by sterilizing your jars and lids. Then, pack the kraut into the jars, leaving about an inch of headspace at the top.
Next, add a boiling solution of water and vinegar to the jars, seal them tightly, and process in a hot water bath for about 10 minutes. Once processed, remove the jars from the bath and allow them to cool; you should hear a “ping” sound as each jar seals itself shut. Store canned kraut in a cool, dark place and enjoy!
Can Sauerkraut Be Water Bath Canned?
Yes, sauerkraut can be water bath canned. The process is fairly simple and only requires a few ingredients. Here’s what you’ll need:
-1 quart of sauerkraut (about 2 pounds)
-1/2 cup of distilled white vinegar
-1/4 cup of sugar
-1 teaspoon of salt
-1/4 teaspoon of caraway seeds (optional)
-2 cups of water
First, clean your jars and lids with hot soapy water. Then, combine the sauerkraut, sugar, vinegar, salt and caraway seeds in a large pot. Bring the mixture to a boil over medium heat, stirring occasionally.
Once it comes to a boil, reduce the heat to low and let it simmer for 10 minutes.
Next, add the water to the pot and increase the heat to high. Bring the mixture back to a boil, then carefully ladle it into your prepared jars leaving 1/2 inch headspace at the top.
Remove any air bubbles by gently tapping the jars on the counter or using a bubble remover tool. Wipe the rims clean with a damp cloth and screw on your lids finger tight.
Now it’s time to process your jars in a boiling water canner.
Make sure your canner is big enough to accommodate all of your jars – you don’t want them touching each other or else they may break during processing. Add enough water to cover your jars by at least an inch or two and bring it to a boil over high heat before adding your filled jars one at a time using jar lifters or tongs. Make sure that each jar is covered with at least an inch of water after being added to the canner – if not add more until they are covered completely then put on lid and turn up heat till boiling again vigorously once boiling set timer for required processing time according For example 25 min for Pints . After allotted time turn off burner remove lid wait 5 min then remove jars without tilting place them upright on towel check seals if unsealed reprocess within 24 hrs if sealed cool label date store in dark place till ready to use .enjoy!
Credit: www.thekitchn.com
Canning Sauerkraut After Fermentation
If you’re a fan of sauerkraut, you may be wondering if you can preserve it through canning. The answer is yes, but there are a few things to keep in mind.
First of all, it’s important to note that fermentation is an ongoing process.
Even after canning, your sauerkraut will continue to ferment (though more slowly). This means that it will continue to develop its flavor and become more acidic over time.
To account for this, you’ll want to make sure that you leave some headspace in your jars when canning.
This will give the kraut room to expand as it ferments.
It’s also important not to use overly ripe cabbage when making sauerkraut. If the cabbage is too soft, it will break down during fermentation and turn into mush.
You want firm, crisp cabbage for the best results.
When it comes time to actually can the kraut, be sure to use a boiling water bath method. This will help ensure that any bacteria present in the kraut are killed off.
Once canned, your sauerkraut will be shelf-stable for up to a year. After that point, it’s still safe to eat but may not have quite the same flavor or texture as fresh kraut.
Conclusion
This blog post provides detailed instructions on how to can sauerkraut in mason jars. It explains what supplies you will need and how to prepare the sauerkraut for canning. The post also includes tips on how to troubleshoot common problems that can occur when canning sauerkraut.