Canning sauerkraut is a simple and efficient way to preserve its tangy, savory flavors for months to come. This time-honored tradition is not only practical, but also quite rewarding as it allows you to enjoy the fruits of your labor throughout the year. To get started canning your own sauerkraut, follow the step-by-step guide outlined below.

Ingredients:

– Fresh cabbage

– Coarse salt (non-iodized)

– Canning jars with two-piece lids

Step 1: Prepare Your Cabbage

Begin by selecting fresh, firm heads of cabbage. Remove any wilted or discolored outer leaves, then rinse the cabbage thoroughly under cold water. Using a sharp knife, quarter the cabbages, and remove the cores. Cut each quarter into thin shreds, either using a knife or a food processor.

Step 2: Salt and Massage the Cabbage

Sprinkle coarse salt over your shredded cabbage (use roughly 3 tablespoons of salt per each 5 pounds of cabbage). Once salted, begin massaging the cabbage with your hands, working it until it starts to release its liquid. The salt will draw out water from the cabbage naturally through osmosis.

Step 3: Pack Your Jars

Pack your massaged cabbage along with its released liquid into clean and sterilized canning jars. Press down firmly on the contents of each jar to remove any air pockets and ensure that the liquid rises above the level of the packed cabbage.

Step 4: Add Weights and Submerge in Water Bath

Once you’ve packed your jars, place a clean weight (such as a glass or ceramic weight) on top of each jar to keep the shredded cabbage submerged in its liquid during fermentation. This process helps create an anaerobic environment that prevents spoilage.

Step 5: Fermentation

Cover the jars with a breathable cloth or airlock lid and store them in a cool, dark place. The ideal fermentation temperature is between 65 and 72°F (18-22°C). Allow the sauerkraut to ferment for 2-4 weeks, tasting it periodically to assess its flavor development. The longer you ferment, the tangier the taste.

Step 6: Heat Processing

When you’re satisfied with the taste, it’s time to process your jars. Fill a large pot halfway with water and bring it to a boiling temperature. Gently lower your filled jars into the pot using a jar lifter, ensuring they are covered by at least 1 inch (2.5 cm) of water. Process pint-sized jars for 15 minutes and quart-sized jars for 20 minutes at a steady boil.

Step 7: Cooling and Storage

Once processing is complete, carefully remove your jars from the boiling water and place them on a towel or cooling rack to cool down. You’ll likely hear the lids “ping” as they create a vacuum seal during cooling – this indicates that the canning process was successful. Store your jars in a cool, dark place.

Now that you’ve successfully canned your sauerkraut, it will be ready for you to open and enjoy at any time! Remember that homemade canned goods should always be consumed within a year for optimal freshness and quality.