Fermenting Sauerkraut in Jars

1. Use 5 pounds fully matured cabbage.

2. Wash, quarter, core, and finely shred cabbage.

3. Sprinkle 3 1/2 tablespoons canning salt over cabbage; mix well.

4. Let stand 30 to 60 minutes to wilt slightly.

5. Firmly pack into jars, leaving a 2-inch headspace.

6. Fill with cold water, leaving 1/2-inch headspace.

7. Adjust lids, screwing band tight.

8. Place jars on jelly-roll pan to catch brine that overflows during fermentation and curing.

9. 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.

Yield:  7 pints.