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Old 07-06-2010, 09:39 AM   #11
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Join Date: Oct 2007
Location: Southern California
Posts: 1,326
Sauerkraut in a Jar (canning)

1 Head Cabbage
1 tsp salt, per quart

1. Cabbage 1 tsp. salt per quart of cabbage Shredded cabbage - very fine mix with salt. Mix and knead with hands to form brine. Put into jars, shaking down, but not packing tight. fill jars with boiling water, remove air bubbles, and seal. Process in boiling water bath for 30 minutes. Keep in warm place, will be ready in two weeks.

Per Pint Jar:

Shredded Cabbage
1 tsp. pickling salt
1 tsp. sugar
1 tsp. white vinegar

Pack cabbage in jar, add salt, sugar and vinegar. Add distilled water and remove bubbles. Cap jars. Will be ready in about 3-4 weeks.

Source: Canning and Preserving - Index - Free Canning Recipes

Support bacteria. It's the only culture some people have.
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