larry_stewart
Master Chef
I made sauerkraut a few weeks ago. It has completed its fermentation stage, and has been sitting the the fridge since then. I would like to can most of the remaining sauerkraut that I have in the fridge in half - pint jars, as this is the perfect amount for us per serving.
1) What would be the correct processing time for half pint jars ( water bath canner)?
2) would I have to heat the sauerkraut prior to canning ?
3) If so, will the preheating in addition to the processing time drastically affect the consistency ?
I've tried freezing it in batches, but wasn't crazy about the results.
I've also let batches sit n the fridge for extended periods of time, but also found that over time, the quality deteriorates .
1) What would be the correct processing time for half pint jars ( water bath canner)?
2) would I have to heat the sauerkraut prior to canning ?
3) If so, will the preheating in addition to the processing time drastically affect the consistency ?
I've tried freezing it in batches, but wasn't crazy about the results.
I've also let batches sit n the fridge for extended periods of time, but also found that over time, the quality deteriorates .