Procedure of cooking Sauerkraut for Canning

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1. Angelina
   

    Sauerkraut for Canning
   Prep Time: 1 Hr
   Cook Time: 1 Hr 30 Min
   Ready In: 2 Hrs 30 Min
   Servings: 114
   Ingredients
   • 50 pounds cabbage
   • 1 pound canning salt
   Directions
   1. Remove outside departs and any undesirable portions from firm mature heads of cabbage; clean and drain. Cut into equal half or quarters; eliminate core. Use a shredder or pointed blade to slash cabbage into slim shreds about the width of a dime.
   2. In a large basin, methodically blend 3 tablespoons saline with 5 lbs. shredded cabbage. Let salted cabbage stand for some minutes to wilt slightly; this permits cramming without unwarranted shattering or bruising of the shreds.
   3. Pack salted cabbage solidly and equally into a large, clean pickling container. Using a timber spoon, tapper or hands, press down solidly until the juice extract arrives to the surface.
   4. Repeat shredding, salting and cramming of cabbage until the canister is topped up to inside 3 to 4 inches of the top. If juice extract does not cover cabbage, add brine: 1 1/2 tablespoons saline to 1 quart water; convey brine to a boil; cool.
   5. Cover cabbage with muslin or cheesecloth and tuck borders down contrary to the interior of the container. Weight down cabbage under brine. Formation of gas air bubbles shows fermentation is taking place. Remove and reject scum formation each day. A room warmth of 70 qualifications to 75 qualifications F is best for fermenting cabbage. Fermentation is generally entire in 3 to 6 weeks.
   6. TO CAN: Bring sauerkraut to a simmer (185 to 210degrees F). Do not boil. Pack warm cabbage into warm jars, departing 1/2 inch headspace. Remove air bubbles. Adjust caps. Process pints 15 minutes, quarts 20 minutes, in a boiling water canner.
   Nutritional Information
   Amount per Serving Calories: 31
   Total Fat: 0.6g
   Cholesterol: 0mg

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