Sauerkraut #2

Use 5 pounds fully matured cabbage.

Wash, quarter, core and finely shred cabbage.
Sprinkle 3-1/2 tablespoons of coarse salt
(pickling salt) over cabbage; mix well. Let stand
for an hour . Meanwhile sterilize 7 pint or 4 quart
mason jars, by boiling. Let come to room temperature.
When the hour is up, firmly pack cabbage into
room-temperature jars, leaving a 2-inch headspace.
Adjust lids, screwing band tight. Place jars on a
jelly-roll pan to catch brine that overflows during
fermentation and curing. Keep cabbage covered
with brine. If necessary, open jars and add more
brine made by dissolving 1-1/2 tablespoons pickling
salt in 1 quart of water.

Sauerkraut is cured and ready to can in 6 to 8 weeks.
Clean rims of jars, replacing lids if sealer appears
damaged; screw band tight. Set jars in water bath
canner filled with cold water. Water should extend
2-inches above jars. Bring water slowly to boiling.
Process sauerkraut (pints or quarts) 30 minutes.
Makes 7 pints.

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