This Labor Day Weekend, Dawn and I will venture over to our friends John and Connie Geis to can Sauerkraut. The Geis’s live just outside of New Prague. They have been very kind in the past for stopping by our house with a quart of their famous Sauerkraut to try each year. They have been perfecting a recipe with slight changes. We are about to embark on what that recipe is as John wants us to come by and watch the process.

That got us thinking about what method of canning the Geis’s have been toying with and what changes to the ‘usual’ method can we expect to see. Stay tuned, and we will update you all on the findings after the Labor Day Weekend.

In the meantime, our preliminary research surrounding Sauerkraut canning from the many recipes that are out on the Digital Interstate (Internet), we have assertained basic information below.

There are two primary methods for canning sauerkraut: the “Hot Pack” method, which involves fermenting the cabbage first, and a simple “Non-Fermented” method. For both methods, it is crucial to follow safe canning practices, use sterilized jars, and process them in a boiling water bath. 

Method 1: Canning fermented sauerkraut (Hot Pack)

Ingredients

• 5 lbs firm cabbage
• 3 tbsp canning or pickling salt 

Canning equipment

• Canning jars with two-piece lids and bands
• Boiling water canner
• Jar lifter, canning funnel, and a non-metallic spatula 

Part 1: Ferment the cabbage

1. Prepare the cabbage: Discard the outer leaves of the cabbage, wash the heads, then quarter and core them. Using a sharp knife or a mandoline, shred the cabbage into thin ribbons.
2. Add salt: Put the shredded cabbage into a large bowl and sprinkle it with 3 tablespoons of pickling salt. Using clean hands, thoroughly massage the salt into the cabbage.
3. Pack and ferment:
   • Pack the salted cabbage firmly into a large, clean crock or fermentation container, pressing down until brine rises to the surface.
   • Cover the cabbage with a cloth and a plate or weight to keep it submerged under the brine.
   • Let the cabbage ferment for 3 to 6 weeks in a cool room (ideally 70–75°F). Skim off any film that forms on the surface. The sauerkraut is ready when it has reached a desired tangy flavor. 

Part 2: Can the sauerkraut

1. Prepare jars: Wash and sterilize your jars, lids, and bands. Keep the jars hot until you are ready to fill them.
2. Heat sauerkraut: Transfer the fermented sauerkraut and its brine into a large pot. Heat the mixture slowly until it is simmering, stirring frequently to prevent boiling.
3. Fill jars: Use a canning funnel to pack the hot sauerkraut firmly into the hot, sterilized jars, leaving ½-inch of headspace. Fill to cover the sauerkraut with brine.
4. Remove air bubbles: Run a clean, non-metallic spatula or knife around the inside of the jar to release any trapped air bubbles. Adjust the headspace with more brine if necessary.
5. Seal and process:
   • Wipe the jar rims clean. Center a lid on each jar and secure it with a band to fingertip tight.
   • Place the jars in a boiling water canner, ensuring they are covered by at least 1 inch of water.
   • Process pint jars for 15 minutes and quart jars for 20 minutes once the water reaches a rolling boil. Adjust for altitude.
   • Turn off the heat, remove the canner lid, and let the jars stand in the hot water for 5 minutes before removing them. 

Method 2: Canning quick (non-fermented) sauerkraut

Ingredients

• Shredded cabbage
• Per quart jar: 1 tsp pickling salt, 1 tsp sugar, and 1 tsp white vinegar
• Boiling water 

Instructions

1. Prepare jars and canner: Wash and sterilize your canning jars, lids, and bands. Prepare your boiling water canner.
2. Fill jars: Pack the jars tightly with shredded cabbage, leaving 1-inch of headspace.
3. Add seasonings: Add 1 teaspoon each of salt, sugar, and vinegar to each quart jar.
4. Add liquid: Fill the jars with boiling water, again leaving 1-inch of headspace. Use a debubbling tool to remove air bubbles.
5. Seal and process:
   • Wipe the rims clean, center the lids, and secure with bands to fingertip tight.
   • Process the jars in a boiling water canner for 20 minutes once the water reaches a rolling boil, adjusting for altitude.
   • Remove the jars and allow them to cool and seal for 12 to 24 hours. 

Post-canning

• Check seals: After the jars have cooled completely, check that the lids have sealed properly by pressing the center. The lid should be concave and not move.
• Storage: Remove the bands from successfully sealed jars and store them in a cool, dark, and dry place. Label and date the jars.
• Flavor development: For the best flavor, allow the canned sauerkraut to mature for at least one month before eating.