Time to Ferment…..Part 2

The fermenting process is complete. You can let the sauerkraut ferment up to 6 months but we do it around 6 weeks because leaving the sauerkraut in there longer doesn’t make any difference in the flavor.  So here goes..

First remove the weight……then skim the scum off one last time….

skimming scum

skimming scum

Remove the plate & cheese cloth………Clean the top layer of the sauerkraut removing any more scum that may remain then wipe of any exposed area of the inside of the bucket.

Now go ahead and taste the sauerkraut………. MMM Good stuff, says my husband.

We cold pack our sauerkraut but we have heard of hot packing, when you heat the sauerkraut to a temp of 180 degrees (F). We haven’t found it necessary.

Sauerkraut 2015

Sauerkraut 2015

Prepare your canning jars by cleaning and rinsing them and make sure you have new lids.

Heat up the jars with hot water…

Canning jars

Canning jars

Pour out the water, we pour it back into the tea kettle to use for the next batch, just before you are ready to fill the jar.

Place sauerkraut into the jar and pack down with a non metallic utensil.

Packing Kraut

Packing Kraut

Do this process as quickly as possible, you don’t want the jar to cool down.

Leave a 1/2″ headroom…..Wipe of rim…place lid and ring on jar tightly……

Place into water bath with the rack in the raised position.

Jars on rack in raised position

Jars on rack in raised position

Once you have filled the rack, this one holds 7, wait a minute for the jars to adjust to the heat…….Then lower them into the water. There should be enough water to the cover the jars by at least an inch. Watch them for a moment to make sure none crack, If one seems to float or a lot of bubbles are coming out, sorry to say you probably have a cracked one. We had one crack and it must be thrown away. My husband was quit upset, he loves his sauerkraut.

Cover with the lid and process for 15 minutes for pints and 20 minutes for quarts.

Processing

Processing

In case you were wondering why we are doing the canning on a propane burner, It was a hot August day and we also like how fast the burner heats up the water compared to the electric stove we have inside.

Canned Sauerkraut

Canned Sauerkraut

Now sit back and enjoy the sound of popping lids. I always get excited over that pinging sound. Some take longer than others and that’s ok. If you have one that doesn’t pop don’t worry you can replace the lid and try re-processing the jar or place it in the fridge and eat that jar first.

Our 20 lbs. of sauerkraut yielded 27 jars (that is including the one that broke).

We hope you enjoy your sauerkraut as much as we do.

“Happy Krauting”

In case you missed part one click here.

This is the process we use and we hope you have the same success. Using this process is not a guarantee that your results will be same and we are not responsible for poor results.

Check out my Blog Hop Page for this and many other great articles.

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10 thoughts on “Time to Ferment…..Part 2

  1. Thank you for the directions. We are going to give it a try. I like my cabbage to have a frost before I cut it. It makes it sweeter, they say. We have never tried this and are looking forward to making our own sauerkraut. Too bad we were not closer – we could exchange jars and argue about which was better 🙂 Thanks again for the inspiration! Take care of those pumpkins. Bob

  2. Thanks for the recipe. I especially love your outside cooking setup! I sometimes use the burner attached to my grill for canning on hot days (and for dipping chickens before plucking cause hot, wet chickens stink like wet dog! lol)

    I just wanted to stop by and thank you for linking up with Green Thumb Thursday last week….sorry I’m late though, I’ve been working 11 hour days. There’s still plenty of time to link up though! Hope you’re having a great weekend!

    Lisa

    • The outside cooker is great for dipping chickens and I agree they smell bad. I just put in an 18 hour day so I understand what you are going thru. I will be visiting Green Thumb Thursday soon, it is always full of great articles, Thank you for stopping.

  3. Pingback: A milestone | Homesteading on 4D Acres

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