Nancys Homemade Canned Sauerkraut Recipes

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SAUERKRAUT FOR CANNING



Sauerkraut for Canning image

Step-by-step directions for how to make and can your own sauerkraut.

Provided by MARCIAMOLINA

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 2h30m

Yield 144

Number Of Ingredients 2

50 pounds cabbage
1 pound canning salt

Steps:

  • Remove outer leaves and any undesirable portions from firm mature heads of cabbage; wash and drain. Cut into halves or quarters; remove core. Use a shredder or sharp knife to cut cabbage into thin shreds about the thickness of a dime.
  • In a large bowl, thoroughly mix 3 tablespoons salt with 5 lbs. shredded cabbage. Let salted cabbage stand for several minutes to wilt slightly; this allows packing without excessive breaking or bruising of the shreds.
  • Pack salted cabbage firmly and evenly into a large, clean pickling container. Using a wooden spoon, tapper or hands, press down firmly until the juice comes to the surface.
  • Repeat shredding, salting and packing of cabbage until the container is filled to within 3 to 4 inches of the top. If juice does not cover cabbage, add brine: 1 1/2 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 container. Weight down cabbage under brine. Formation of gas bubbles indicates fermentation is taking place. Remove and discard scum formation each day. A room temperature of 70 degrees to 75 degrees F is best for fermenting cabbage. Fermentation is usually complete in 3 to 6 weeks.
  • TO CAN: Bring sauerkraut to a simmer (185 to 210degrees 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, in a boiling water canner.

Nutrition Facts : Calories 32.6 calories, Carbohydrate 7.8 g, Fat 0.1 g, Fiber 2.7 g, Protein 1.8 g, Sodium 1583.7 mg, Sugar 4 g

HOME CANNED SAUERKRAUT



Home canned sauerkraut image

How to safely make and can homemade safe, quality sauerkraut, using tested USDA guidelines.

Provided by Healthy Canning

Categories     Condiments

Time 45m

Number Of Ingredients 2

2 kg cabbage ((5 lbs))
3 tablespoons pickling salt

Steps:

  • Take cabbage, discard outer leaves.
  • Wash heads under running water, shake excess water off.
  • With a large knife such as a French knife, quarter the cabbage heads.
  • Cut out and discard the cores.
  • Slice the quartered cabbage into slices about 2 mm (.07 inches) thick (the thickness of a US / Cdn quarter or a 10 p piece.)
  • Put cabbage either into a very large bowl or directly into the container you are going to use to ferment it in - whatever you prefer to be working in.
  • Sprinkle the salt over and mix in.
  • Some sources say to let it stand a bit so the salt will start drawing at least a bit of liquid out. Some suggest 10 minutes; the All New Ball says cover it and let stand for an hour.
  • Begin pounding / crushing the cabbage, and keep on crushing it until a good amount of liquid has been released from the leaves.
  • Ideally, you are going to be aiming for enough released liquid to cover the cabbage once in the fermenting container, but you may rarely get it at this point -- don't worry.
  • Add to fermenting container, if it's not already.
  • If you are doubling, tripling or quadrupling the recipe, start the next batch of cabbage now, then add to container.
  • Repeat until you have prepped all the cabbage you planned to.
  • When you are finished crushing, if the cabbage is not already in the fermentation container, move it all there.
  • Be sure to leave a gap of 10 to 12 cm (4 to 5 inches) between the cabbage in the container, and the top rim of the container as headspace.
  • If you have more cabbage than that, you'll need another container.
  • If the juice you were able to produce was not sufficient to cover the cabbage, then make a brine (see directions below) and use that to top up with. (To be clear: you are not aiming to fill the container to the top rim with liquid; you are after enough liquid to completely submerge all the cabbage by 2 to 5 cm / 1 to 2 inches.) FIRST, though, see Linda Ziedrich suggestion in Brine section: she suggests waiting 24 hours to see if it will produce enough juice on its own before adding the extra brine.
  • Cover cabbage with some sort of weight (see Weights Options below) to keep it safely below the surface of the liquid.
  • Cover container with a large towel.
  • Let ferment for 3 to 4 weeks or until cabbage is translucent.
  • During fermentation, you may or may not need to check the cabbage frequently. It depends on the weights you use (see Weights Options below).

Nutrition Facts : ServingSize 1 g, Calories 40 kcal, Carbohydrate 8 g, Protein 6 g, SaturatedFat 8 g, Sodium 1500 mg, Fiber 6 g

SAUERKRAUT



Sauerkraut image

Grandma adapted her old-timey recipe to make krout by the jar. When I was a kid we'd shred cabbage by the wash-tubs full outside under a walnut tree in the back yard. This is a short and sweet way to make delicious crisp krout by the quart or pint jar.

Provided by Weewah

Categories     Lunch/Snacks

Time 20m

Yield 1-10 jars, 2-20 serving(s)

Number Of Ingredients 4

shredded cabbage
1 teaspoon salt
1 teaspoon sugar
boiling water

Steps:

  • Discard limp outer leaves of cabbage, or any that are marred or dirty.
  • Shred your cabbage using an old fashioned krout cutter, it gives an authentic long shred that is best for krout.
  • Pack plain cabbage into a pint or quart jar according to your preference. And by pack - I mean put some cabbage in the jar, then turn a wooden spoon, or a spatula or some such, upside down and cram that cabbage in as tightly as you can while filling the jar up.
  • When the cabbage is packed to the neck of the jar dump in 1 heaping teaspoons salt and 1 heaping teaspoons sugar for a QUART jar.
  • Use heaping 1/2 teaspoons salt and sugar for a PINT jar.
  • Fill the STERILE jar with boiling water to within 1" of the rim and quickly cap with a STERILE new seal and ring.
  • Turn upside down and let cool completely where air can move around the jar.
  • This krout is NOT SWEET. The sugar aids in fermentation.

Nutrition Facts : Calories 8.1, Sodium 1162.7, Carbohydrate 2.1, Sugar 2.1

HOMEMADE SAUERKRAUT



Homemade Sauerkraut image

You only need two ingredients (and a little patience) to make fresh, zippy homemade sauerkraut at home. Put down that jar and get those brats ready! -Josh Rink, Taste of Home Food Stylist

Provided by Taste of Home

Time 45m

Yield 40 servings (about 10 cups).

Number Of Ingredients 3

6 pounds cabbage (about 2 heads)
3 tablespoons canning salt
Optional: 2 peeled and thinly sliced Granny Smith apples, 2 thinly sliced sweet onions, 2 teaspoons caraway seeds and 1 teaspoon ground coriander

Steps:

  • Quarter cabbages and remove cores; slice 1/8 in. thick. In an extra-large bowl, combine salt and cabbage. With clean hands, squeeze cabbage until it wilts and releases liquid, about 10 minutes. If desired, add optional ingredients., Firmly pack cabbage mixture into 4-quart fermenting crock or large glass container, removing as many air bubbles as possible. If cabbage mixture is not covered by 1-2 inches of liquid, make enough brine to cover by 1-2 inches. To make brine, combine 4-1/2 teaspoons canning salt per 1 quart of water in a saucepan; bring to a boil until salt is dissolved. Cool brine before adding to crock., Place crock weight over cabbage; the weight should be submerged in the brine. Or, place an inverted dinner plate or glass pie plate over cabbage. The plate should be slightly smaller than the container opening, but large enough to cover most of the shredded cabbage mixture. Weigh down the plate with 2 or 3 sealed quart jars filled with water. If using a glass container with a lid, cover the opening loosely so any gas produced by the fermenting cabbage can escape. Alternately, you can cover the opening with a clean, heavy towel. If using a crock, seal according to manufacturer's instructions. , Store crock, undisturbed, at 70°-75° for 3-4 weeks (bubbles will form and aroma will change). Cabbage must be kept submerged below surface of the fermenting liquid throughout fermentation. Check crock 2-3 times each week; skim and remove any scum that may form on top of liquid. Fermentation is complete when bubbling stops. Transfer to individual containers. Cover and store in the refrigerator for up to 3 months.

Nutrition Facts : Calories 11 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 344mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

CANNING SAUERKRAUT



Canning Sauerkraut image

I needed a recipe for canning saurkraut and someone was nice enough from the boards to recommend a site to me. So I am posting this recipe on here. (After checking my mothers recipe's she had this recipe.) I know that we loved it!

Provided by Shon Marie

Categories     Low Protein

Time 50m

Yield 12 quarts, 4 serving(s)

Number Of Ingredients 2

50 lbs cabbage
1 lb canning salt

Steps:

  • Remove outer leaves and any undesirable portions from firm mature heads of cabbage; wash and drain. Cut into halves or quarters; remove core. Use a shredder or sharp knife to cut cabbage into thin shreds about the thickness of a dime.
  • In a large bowl, thoroughly mix 3 tablespoons salt with 5 lbs. shredded cabbage. Let salted cabbage stand for several minutes to wilt slightly; this allows packing without excessive breaking or bruising of the shreds.
  • Pack salted cabbage firmly and evenly into a large, clean pickling container. Using a wooden spoon, tapper or hands, press down firmly until the juice comes to the surface.
  • Repeat shredding, salting and packing of cabbage until the container is filled to within 3 to 4 inches of the top. If juice does not cover cabbage, add brine: 1 1/2 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 container. Weight down cabbage under brine. Formation of gas bubbles indicates fermentation is taking place. Remove and discard scum formation each day. A room temperature of 70 degrees to 75 degrees F is best for fermenting cabbage. Fermentation is usually complete in 3 to 6 weeks.
  • TO CAN: Bring sauerkraut to a simmer (185 to 210degrees 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, in a boiling water canner.

Nutrition Facts : Calories 1364.4, Fat 6.8, SaturatedFat 0.9, Sodium 45013.6, Carbohydrate 317.2, Fiber 130.8, Sugar 203.5, Protein 81.9

NANCY'S HOMEMADE CANNED SAUERKRAUT



Nancy's Homemade Canned Sauerkraut image

Canned sauerkraut. Rinse before using to reduce salt.

Provided by Nancy

Time P12DT4h47m

Yield 30

Number Of Ingredients 4

10 pounds cabbage
6 tablespoons pickling salt
1 quart water
4 teaspoons salt

Steps:

  • Core cabbage and thinly slice. Divide cabbage into 2 large bowls. Sprinkle 1/2 of the pickling salt into each bowl; toss well. Let sit for at least 15 minutes.
  • Massage cabbage with your hands to release liquids. Transfer to a large crock or jar and let sit for 24 hours.
  • If juice does not cover sauerkraut in 24 hours, combine water and salt to make a 2.5% brine. Add brine as needed to cover sauerkraut. Keep at room temperature until fermentation stops, about 5 to 6 weeks, adding more brine as needed.
  • Inspect pint-sized glass canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
  • Pack sauerkraut into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Lower heat to keep water hot but do not boil. Process 15 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 37.8 calories, Carbohydrate 8.8 g, Fat 0.2 g, Fiber 3.8 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 1733.5 mg, Sugar 4.8 g

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Top Asked Questions

How do I make and can sauerkraut?
Step-by-step directions for how to make and can your own sauerkraut. Read the full recipe after the video. Remove outer leaves and any undesirable portions from firm mature heads of cabbage; wash and drain. Cut into halves or quarters; remove core. Use a shredder or sharp knife to cut cabbage into thin shreds about the thickness of a dime.n
Can you freeze sauerkraut to make later?
Canning sauerkraut is one method for using excess cabbage but know that you can store cabbage in other ways, too. For example, you can freeze cabbage to make sauerkraut later if you do not have the time to spend immediately. Once the fermentation process is over you can store any fermented sauerkraut you wish to keep in the fridge.
How much cabbage do I need to make sauerkraut?
(The USDA’s full batch is actually 10 kg / 25 lbs of cabbage and 275 g / ¾ cup / 9 oz pickling salt: see Recipe Notes further down.) How to safely make and can homemade safe, quality sauerkraut, using tested USDA guidelines. Take cabbage, discard outer leaves. Wash heads under running water, shake excess water off.
How to make the best sauerkraut and apple crisp?
STEP 1. Melt the butter in a pan, add the garlic and onion (if using garlic and onion powder, then simply add the canned sauerkraut first). STEP 2. Add all the seasonings and the apple pieces.

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