Sauerkraut
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bocephus Most of mine gets handed out for Christmas presents so I wouldn’t be seeing most of the jars again. I must have either processed them too hot or too long or both when I tried canning them. They still tasted good, but after cooking all day with a good hunk of pork, it was very mushy. I’ll have to try it again sometime, freezer space is always an issue.
bleathery I use University of Wisconsin’s guide. After you ferment your cabbage, heat it to 185°-200° but don’t let it boil. I then pack it in pint jars and cover with hot brine. I then water-bath the pints for 15 minutes. If you’re doing quarts, water-bath them for 20. Seems to work every time for me. How this helps you.
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bleathery I use University of Wisconsin’s guide. After you ferment your cabbage, heat it to 185°-200° but don’t let it boil. I then pack it in pint jars and cover with hot brine. I then water-bath the pints for 15 minutes. If you’re doing quarts, water-bath them for 20. Seems to work every time for me. How this helps you.
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