Canning and Preserving, by Mountain Breeze













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Sauerkraut in a Jar
From: Stacy Watson
  • Cabbage
  • 1 tsp. salt per quart of cabbage
  1. Shredded cabbage - very fine
  2. mix with salt.
  3. Mix and knead with hands to form brine.
  4. Put into jars, shaking down, but not packing tight.
  5. fill jars with boiling water, remove air bubbles, and seal.
  6. Process in boiling water bath for 30 minutes.
  7. Keep in warm place, will be ready in two weeks.


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Recipe is believed to be accurate but is not guaranteed. Recipe is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission.



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