2021 CANNING SEASON APPROACHING
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kyle thanks for sharing that. I’ve never canned kraut on my own. In the.past I have always done it with my parents. My Mom and Dad both died last year, so a lot of the things I did with them, I’ll be trying solo this year. Its great that you have those traditions.
GWG8541 it sucks. My dad passed away in October of 2019. Its bitter sweet doing the things by myself now that we always did together. I’m sure he would be happy I’m carrying on the tradition
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Canning is a group we created for people a while ago. Not sure who is subbed to it but I thought I’d tag this post with it. #canning
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Stella69 our kraut recipe can be found in the Ball Blue Book guide to home canning. The only difference is we do 3 1/2 Tablespoons of salt instead of 3 T for each 5 pounds of cabbage. So for 50# I use 2 cups + 3 tablespoons of canning salt. Shred your cabbage and add salt in layers, pound the cabbage as you go so juice starts to form. put a weight on top (I made wood circles and wrap them in garbage bags then put gallon jugs of water on for weight). We usually let ours ferment for 3-4 weeks at 70 degrees. When you can it, simmer kraut to 190 then hot pack into hot jars. Water bath pints 15 min, quarts 20 min. Before my dad passed away we would do 250 pounds of cabbage, he liked to give it away. Now I only do 50# a year. A lot of people that don’t like store bought kraut liked ours
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