Canning Homemade Sauerkraut
After the sauerkraut has had time to sit and brine we canned it in a boiling water bath
18 Responses to Canning Homemade Sauerkraut
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After the sauerkraut has had time to sit and brine we canned it in a boiling water bath
haha, thanks for the heads up friend, but actually Michelle (my sister) just can’t stand the smell of sauerkraut no matter what, everything was sanitized, and it was certainly done 😉
Masfaith3
December 24, 2012 at 3:36 am
eather it smells bad cause its not done or u havent sanitized everything well…just sayin
dan3nad
December 24, 2012 at 3:52 am
thanks! That’s pretty cool about your mom creating the vacuum seal by heating and then covering it! We’ll do that sometimes to and everything seems to last just as long as if you process it.
Masfaith3
December 24, 2012 at 3:59 am
good job on that. Canning everything was something my Mom would do when you had a harvest that won’t last for several winter months till the next harvest. They tried to get a vacumn in the bottle by heating then covering, then when it cooled and the hot contents contracted there was a vacumm (no air-oxygen) to spoil the food. Some of her stuff lasted for years. With out refrigeration, that was the way to go.
rayunseitig
December 24, 2012 at 4:52 am
We actually have both, thanks! 🙂
Masfaith3
December 24, 2012 at 5:22 am
What you need is a funnel thing with a large opening and a wood plunger thingy. ^_^
1NX9
December 24, 2012 at 6:17 am
If you have more kraut then you can eat within a reasonable amount of time, canning is a good way, according to food safety measures, you should process canned kraut in a boiling water bath. When you heat your kraut just simmer, don’t boil. You can keep this in your fridge or keep it in the crock in a cool place and just keep getting some out, you might have some spoilage on top, but just throw it out.
Masfaith3
December 24, 2012 at 6:36 am
Thanks for the comment perther! I see that there are lots of people who really enjoy the full on flavor and goodness of fresh sauerkraut! That’s awesome! However, like I said to dogdutyascetic, if you want to keep your kraut for a longer period of time, canning is a good way. You can also pack this raw without heating it first and still process 20 mins. Happy Canning everyone! 🙂
Masfaith3
December 24, 2012 at 7:33 am
Looks like you’re pasteurizing the sauerkraut (by heating it up in hot water) which basically kills most of the good bacteria and thus loses it’s effectiveness as a healthy probiotic food!!!
Johnchapterthree
December 24, 2012 at 7:55 am
Yeah, that’s understandable, but it’s the only way to seal it in a jar, and as you probably noticed this is called “canning” homemade sauerkraut. We ate what we could before canning, however, if you want it to keep for some time, beyond the refrigerator, then canning is the best option. We grew an incredible amount of cabbage in our garden, so we had to come up with a good way to use and store this amount. Freezing in a vacuum bag would change the texture. 🙂 thanks for the comment though.
Masfaith3
December 24, 2012 at 8:40 am
You totally killed all of the goodness there. The whole point of real sauerkraut is that it is a fermented food and the microorganisms are vital to its goodness just like yogurt or miso. Never boil it like this. This is why you should also never buy commercially made kraut in a jar or can. It is dead compared to the real stuff.
dogdutyascetic
December 24, 2012 at 9:25 am
You just wasted all your time when you put the sauerkraut in the boiling water you killed all of its goodness .You should have just gone to the store and bought some of the stuff on there shelves
Joe Redd
December 24, 2012 at 9:47 am
thanks! Who knew sauerkraut had a history?! 🙂 I thought it was a pretty cool bit of info too when I started to research it!
Masfaith3
December 24, 2012 at 10:34 am
Wow, you actually kept me entertained with the history lesson 🙂 great job.
wickedlady4180
December 24, 2012 at 10:37 am
15 mins for pints and 25 mins for quarts, hope your canning goes well, good luck!
Masfaith3
December 24, 2012 at 10:45 am
How long in the water do you usually process the saurkraut? I’m just about ready to can my first batch!
boopsie13
December 24, 2012 at 10:53 am
thanks!
Masfaith3
December 24, 2012 at 11:28 am
cool
xoloser3
December 24, 2012 at 11:35 am