If you are not going to use your sauerkraut up right away, or you were brave enough to make a big batch..., you probably will want to can up your "kraut". I tend to can my sauerkraut in pints not quarts, as we do not eat sauerkraut on a regular basis and I find that a pint of sauerkraut is plenty. So, here are the basic steps on canning your sauerkraut:
Fill pint or quart jars with sauerkraut
Add boiling weak brine to sauerkraut if needed to fill jar to 1/2 inch from top. (To make brine, dissolve 1.5 tbs. salt in 1 quart of water)
Wipe jar rims
Adjust lids and bands
Process in boiling bath for approx. 30 minutes for quarts, 25 minutes for pints
If you haven't had a chance, please read my other posts on how to make big and small batches of sauerkraut!
Enjoy that next hot dog roast!
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