Monday, November 10, 2014

Sauerkraut, Hot Pack Method

A few weeks ago I'd started a small batch of sauerkraut.  By small batch, I mean less than 5 pounds of cabbage.  I have no idea how someone is supposed to HAVE 25 pounds of cabbage for a batch, let alone work with that much volume.  I think my crock would hold, at best, 10 pounds.  As it was, I forgot about it for a little while and when I went to check on it yesterday the water seal had evaporated.  The weights had a little mold on them but the sauerkraut was safely tucked under some outer leaves that were well in the brine.  I discarded the top layer, just in case.  It smelled and tasted like it should so I put it in the fridge until I had time to can it.  Which was this morning.

I heated the sauerkraut in a large pot and got it simmering.  Then I packed it into 3 pint and one half-pint jar and they are processing for 10 minutes in the boiling water canner.  After that, they will sit for 5 before I remove them.  I ate the tiny little bit that didn't fit into the jars.  Yum!

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