Sauerkraut for Canning The Best Recipes

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Sauerkraut for Canning

"Step-by way of-step instructions for the way to make and might your very own sauerkraut."

Ingredients :

50 pounds cabbage
1 pound canning salt

Instructions :

Prep : 1H	Cook : 144M	Ready in : 2H30M

Remove outer leaves and any undesirable portions from corporation mature heads of cabbage; wash and drain. Cut into halves or quarters; take away core. Use a shredder or sharp knife to cut cabbage into skinny shreds approximately the thickness of a dime.
In a huge bowl, very well mix three tablespoons salt with five lbs. Shredded cabbage. Let salted cabbage stand for numerous minutes to wilt barely; this permits packing with out immoderate breaking or bruising of the shreds.
Pack salted cabbage firmly and flippantly into a massive, smooth pickling field. Using a wood spoon, tapper or arms, press down firmly until the juice involves the surface.
Repeat shredding, salting and packing of cabbage till the box is filled to inside three to 4 inches of the pinnacle. If juice does no longer cowl cabbage, upload brine: 1 half tablespoons salt to 1 quart water; bring brine to a boil; cool.
Cover cabbage with muslin or cheesecloth and tuck edges down against the inside of the box. Weight down cabbage underneath brine. Formation of gasoline bubbles suggests fermentation is taking region. Remove and discard scum formation each day. A room temperature of 70 levels to 75 tiers F is quality for fermenting cabbage. Fermentation is generally complete in 3 to 6 weeks.
TO CAN: Bring sauerkraut to a simmer (185 to 210degrees F). Do no longer boil. Pack warm cabbage into warm jars, leaving half of inch headspace. Remove air bubbles. Adjust caps. Process pints 15 minutes, quarts 20 minutes, in a boiling water canner.

Notes :

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