Canning Sauerkraut that I made a few weeks ago.

[larry_stewart]

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 .

 

[blissful]

Let's Preserve: Fermentation - Sauerkraut and Pickles

Details how to safely can and preserve sauerkraut and fermented pickles.

extension.psu.edu

1. 20 minutes (same as pint) raw pack
2. use raw pack so you don't have to heat before putting in jars.
3. just start the canner as prescribed in link, putting in raw packed sauerkraut, then bring to a boil and 20 minutes later, take them right out.

If you go with warming it up before canning, then the time required for waterbath canning goes from 20 minutes down to 10 minutes.

 

[larry_stewart]

Let's Preserve: Fermentation - Sauerkraut and Pickles

Details how to safely can and preserve sauerkraut and fermented pickles.

extension.psu.edu

1. 20 minutes (same as pint) raw pack
2. use raw pack so you don't have to heat before putting in jars.
3. just start the canner as prescribed in link, putting in raw packed sauerkraut, then bring to a boil and 20 minutes later, take them right out.

If you go with warming it up before canning, then the time required for waterbath canning goes from 20 minutes down to 10 minutes.

Perfect! Pretty much what I thought, but you do it a heck of a lot more than I do, so your confirmation gives me the confidence I lack
On my ' Things to do' list today.

Thanks

 

[larry_stewart]

Here are the results. ( did it at about 4:30am).
These half pint jars look to be the perfect single serve amount for me and my wife.
Ill probably wait a week, then pop a jar open to test the consistency.

 

[larry_stewart]

Just an update, we used some of our canned sauerkraut the other day. Consistency and taste were fine. Im very happy about this. Ive frozen sauerkraut in the past, and it loses something in the freezing process. Also, although it lasts a long time in the fridge, it still gets a little funky over time. The half pint size works out well for us, as it is a single serving , so I dont have any leftovers to go bad.

 

[larry_stewart]

Been awhile since I did this. Got another batch I want to can. Just confirming. Raw pack, 20 minutes from the time it starts boiling ? How much space should I leave at the top of the jar ?

 

[blissful]

Yes, raw (cold pack) 20 minutes from the time it starts boiling. 1/2 inch head space. I usually press the sauerkraut down with the back of a spoon, and the liquid goes to 1/2 inch below the edge.
I'm sorry I didn't see your post until now! I was hiding in the basement, tornado warning and storms tonight. Good luck with the canning. I hope it turns out great.