Use 5 pounds fully matured cabbage. Wash, quarter, core, and finely shred cabbage. Sprinkle 3 1/2 tablespoons canning salt over cabbage; mix well. Let stand 30 to 60 minutes to wilt slightly. Firmly pack into jars, leaving a 2-inch headspace. Fill with cold water, leaving 1/2-inch headspace. Adjust lids, screwing band tight. Place jars on jelly-roll pan to catch brine that overflows during fermentation and curing. Keep cabbage covered with brine. If necessary, open jars and add more brine made by dissolving 1 1/2 tablespoons salt in 1 quart water.

Sauerkraut is cured and ready to can in 6 to 8 weeks. Clean rims of jars, replacing lids if necessary; screw band tight. Set jars in water-bath canner filled with cold water. Water should extend 2 inches above jars. Bring water slowly to boiling. Process sauerkraut (pints or quarts) 30 minutes. Makes 7 pints.