My philosophy is, if I can make it then why buy it! I love to create things and I am teaching this concept to my children as well. I love to add my artistic flair to everything from my home to our food. The creative gene is in my blood. I guess that's why my friends call me Martha!!
Tuesday, August 7, 2012
I was surprised at how easy it was to can sauerkraut. Whether you are fermenting it the traditional way over 6 weeks in a brine or the quick way like I did in a mason jar. After your sauerkraut is done fermenting you bring it to a boil with the liquid. You know it is done fermenting when it no longer produces any gas bubbles. I did let mine ferment a couple of extra days. Mainly because I was away and did not have time to can until today. It was no longer producing any gas bubbles. I did taste the sauerkraut too to make sure it was fermented. It tasted so good. Very sour with a hint of saltiness and sweetness.
After it has come to a boil put into hot sterilized jars. Fill jars with kraut and liquid leaving 1/2 inch head space. Process in a boiling water bath for 10 minutes for pints and 15 minutes for quarts. When the liquid is in it the kraut looks a little darker. Once drained though it will be nice and white like the picture above. Let set until cool and check for proper seals.
I started out with 7 quart jars that I fermented. After the fermentation process I ended up with 6 quarts of canned sauerkraut. It looks so pretty in the jars!!!