Sauerkraut

Just shred your cabbage--you can use pints or quarts.
Wash your jars, fill with cabbage. Put 2 heaping tablespoons
canning salt to a quart fill jar to about 1/2 in. of the top
with boiling water. Boil your lids, this will help seal clean
top of jar & put lids & rings on them tight. Then sit them
out somewhere where in cool I usually use the patio, it's
concrete & cool. Not for sure just how long it takes before
you can eat it. but that is how I have always done it.

Mary in Upstate N.Y. wanted a Sauerkraut recipe, this is
the way my Mom taught me to fix it.

Lucy (Ky.)

http://www.nancyskitchen.com