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Old 12-08-2011, 12:51 PM   #11
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I'm not sure. I'm relatively new to canning. First time with kraut. I was hoping this was just some normal sediment and could finish the canning process.
Next season, I think I'll try the way you described. I have one old crock and a local store sells them.
You might want to get a Harsch Lactic Acid Fermentation crock if you're going to do this often. It's made specifically for this type of fermentation. Check out the "Picklemeister" at the bottom of the page.
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Old 12-08-2011, 01:26 PM   #12
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I use Home Depot or Lowes food safe five gallon buckets with corelle plates weighed down with a zip lock full of salt water to keep it submerged. It's a $5 solution, lightweight and can be used for other things the rest of the year.

I haven't been to the pantry in the basement yet today, to see if there is any white sediment on the bottom of my canned sauerkraut--but I will sometime today.

McNerd, I've seen a few recipes where they add a little vinegar to keep it 'safe' so the right kind of fermentation takes place. And you are right about salt having some anti-caking additives, it will make the solution cloudy.
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Old 12-08-2011, 05:13 PM   #13
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I do use canning salt for all my canning. I'm going to open a couple up, to see how it tastes/smells. If I don't like it, I'll toss them. Just chock it up to lesson learned. I'll check out the web sites listed for more info on doing the kraut.
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Old 12-08-2011, 05:14 PM   #14
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A big thanks to all for the replies and help.
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Old 12-08-2011, 05:46 PM   #15
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A big thanks to all for the replies and help.
Moose, I checked my sauerkraut, no white sediment.
good to hear you use canning salt.

Just so you know, we don't post University and University Extension recipes because we don't have good recipes. It's because they are safe, they are tested....it's to protect the health of anyone canning food (or fermenting or pressure canning food).
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Old 12-08-2011, 05:57 PM   #16
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As I understand it botulism can not be tasted, and there is nothing on this planet more toxic.

I wouldn't taste it, I would dispose of it.
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Old 12-08-2011, 06:32 PM   #17
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As I understand it botulism can not be tasted, and there is nothing on this planet more toxic.

I wouldn't taste it, I would dispose of it.
The most toxic substance on earth is Chlorine. It kills every form of life known to mankind. Nothing else can make that claim.

Even all of the "extremophiles" known, succumb to Chlorine.
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Old 12-08-2011, 06:40 PM   #18
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I believe what was being said was, that botulism can be produced and is dangerous in canning methods.
Anthrax, chlorine, arsenic, and a number of other poisons aren't produced in this process.
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Old 12-08-2011, 07:00 PM   #19
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Chlorine is not a toxin.

The point is that this is a perfect environment to encounter botulism. I would not be willing to taste test this as it could result in death.

It may be fine, it may not be. A lab can tell.
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Old 12-08-2011, 07:31 PM   #20
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The recipe came from Cooks.com. Quick and Easy Sauerkraut.
After canning a bunch of tomatoes, mostly whole and some sauces and a bunch of apples, (butter, sauce and pie filling) I had some jars left over, so I figured I'd give this recipe a try.
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