Kraut Canning

Johnny West

Well-known member
I belong to several canning groups on Facebook - one of the gals said her husbands family has this fool proof method of canning kraut so will try it today. Cabbage is on at the veg stands and got these big heads of kraut cabbage for $2 ea.

The solution is one gallon warm water, 1/2 cup white vinegar, and ad one teaspoon canning salt to each jar of shredded cabbage.

Our old Cuisinart broke and will be using the new heavier duty unit for the first time today.
 

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Johnny West

Well-known member
We'll see how this goes. I got 4 gallons of kraut from two heads.
I imagine it will settle as it ferments in the jar.
 

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QSis

Grill Master
Staff member
Gold Site Supporter
Whoa, 4 gallons, LOL!

Great job!

Here is a recipe that I used to make all the time with the trimmings from spare ribs, but you can use any cut of pork rib. You certainly have enough kraut and cabbage for this dish!

SPARERIBS- CABBAGE 'N KRAUT

[SIZE=+0]* Exported from MasterCook *[/SIZE]
[SIZE=+0]SPARERIBS - CABBAGE 'N KRAUT[/SIZE]
[SIZE=+0]Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pork Crockpot[/SIZE]
[SIZE=+0]Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 x Pork spare ribs (3-4 lb)
-cut in serving pieces (or rib trimmings)
Salt and pepper
1 cn Sauerkraut (small)
1/2 sm Cabbage, thinly sliced
1 lg Onion, thinly sliced
1 Apple, quartered, cored and
-sliced
1 t Caraway seeds
1 t Dill
1 c Water
1 t Salt[/SIZE]
[SIZE=+0]Handfull of dried wild mushrooms, rehydrated (optional)[/SIZE] [SIZE=+0]Sprinkle spareribs with salt and pepper. Brown ribs
in a heavy skillet or broiler pan. Put
alternate layers of spare ribs, sauerkraut, cabbage,
onion and apple in crock pot (or stockpot on stove). Add caraway seeds and
dill to water and pour over all. Cover and set crockpot to low
for 6-8 hours. (High 4-5 hours), or cook on stove top 2-3 hours, until meat is falling off bones. Stir several times
during cooking when using high only.
Note: May be prepared using all sauerkraut or all
cabbage if desired.

From Rival Crock Pot cookbook[/SIZE]

Lee
 
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Johnny West

Well-known member
I know it got out of hand but that was just two heads of cabbage. I'll plan around the kraut and spare ribs and kraut will be first, then a French choucroute. I've lots of ideas.

I gave the other two heads to my daughter-in-law today. She will do hers in a crock.
 
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