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5 lb. fully matured cabbage
3 1/2 Tbsp. uniodized salt
mason jars, lids and bands

Wash, quarter, core and finely shred cabbage. Sprinkle
with salt; mix well. Let stand 30 to 60 minutes. Firmly pack
into room temperature Mason jars; leave a 2-inch headspace.
Fill with cold water. Leave 1/2-inch headspace. Adjust lids.
Screw bands tight. Place jars on jelly roll pan to catch
brine. If necessary open jars and add more brine made by
dissolving 1 1/2 tablespoons salt to 1 quart water. Sauerkraut
is ready to can in 6 to 8 weeks. Clean rims of jars. Replace
lids if sealer appears damaged. Replace bands if they have
become rusty. Screw bands tight. Set in water bath canner
filled with cold water. Should extend 2 inches above jars.
Bring slowly to boiling. Process (pints or quarts) 30 minutes.
Makes 7 pints.
From Better Homes and Gardens new cookbook.

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