Canning Sauerkraut with Denali Canning

Directions

1. Wash the cabbage and remove any undesirable outer layers. Cut into halves or quarters; remove core. Use a shredder or sharp knife to cut cabbage into thin shreds about the thickness of a dime.

   

2. Place the shreds in a large bowl and sprinkle the salt over top. Thoroughly mix 3 tablespoons of salt with 5 lbs. shredded cabbage. Let salted cabbage sit for 15 minutes or so, and then start mashing.

   

3. Pack salted cabbage firmly and evenly into a jar. Then using a wooden spoon, press down firmly until the juice comes to the surface. (This will help get rid of any air bubbles) Repeat this process until your jar is almost full, leaving 2 inches of headspace. If juice does not cover cabbage, add brine: 1 1/2 tablespoons salt to 1 quart water; bring brine to a boil then let it cool. 

4. Top off the jar leaving 2 inches of head space, wipe the rim clean and put on your Denali lids and rings. Screw on fingertip tight. Leave the jar in a room-temperature location, out of direct sunlight, for at least one week. Place a small dish or tray under the jar, as they have the tendency to leak a bit. Also, remove the lid after a day or so to “burp” the jar and release any pent-up gas.

   

5. TO CAN: Bring sauerkraut to a simmer (185 to 210 degrees F). Do not boil. Pack hot cabbage into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Adjust caps. Process pints 15 minutes, quarts 20 minutes, in a boiling water canner. Lets get canning!