This is my 1st year making kraut. I made it fine. I canned it using a pressure canner at 10 pounds for about 20 minutes.
I had my first taste the other day and it wasn't as crisp as I would have liked. A bit soft Do you think the pressure canner is adding too much heat? Are there alternative canning methods?
BB, I confess to being perplexed about why one would want to can sauerkraut. It's a fermented (pickled) food that I usually see in a crock. The health benefits are from eating freshly fermented sauerkraut. What am I missing here?
I processed about 25 pounds worth of cabbage. I can't eat it all that quickly. If it is cool enough in my garage, can I just leave it there and use it as I need it?
i make mine in a crock and as it fermets we take some out to eat be sure to drink the juice and be sure to add some water back so its over the top