HELP! I made my sauerkraut last fall, left it in the crock all winter in the root cellar and it turned out perfect, best batch ever! I use all food quality plastics and sanitize everything. In the past I have bagged and frozen it im meal size batches but this year I tried canning it. Researched it and it all went well, but the jars seem to be low on liquid now? bubbles came out of the jars as they processed and I could smell the Kraut while the jars processed. All sealed but I can see air pockets through out the cabbage in the jars? My question is will it be ok? Any jarred kraut I've bought was always full of brine. The jars apeared ful of brine before processing and kraut was packed in tight but now there are air pockets through out? Thanks for any and all advice, Dave
ISO help canning sauerkraut
- Thread starter daveki
- Start date
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CWS4322
Chef Extraordinaire
Should be. Take the first 1 inch off the top when you open it. We always strained the kraut and packed it in about 2/3 of the way and then added hot brine and flipped the jars once they sealed.
letscook
Head Chef
My dad passed away in 2015 and always made his sauerkraut. It never was around long enough to can as he passed it around to friends and family. Recently I been missing his sauerkraut and been watching you tube on making it and canning it. Go to you tube and type in canning sauerkraut and there is a lot of videos on it. I haven't gotten to the point to can it yet, still researching making it.
GotGarlic
Chef Extraordinaire
I would not suggest going to a random YouTube video, or any random website, for a canning recipe. You have no way of knowing whether the recipe has been properly tested and approved to be safe. Improperly canned food can be very dangerous. Here are a few reliable sites for canning information:
- https://nchfp.uga.edu/
- http://foodinjars.com/
- https://www.healthycanning.com/learning-resources-for-home-canning
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