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SAUERKRAUT 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting 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. |