|The Festive Food of England|
|by Henrietta Green|
A combination of recipes and foods used to celebrate English festivals, with the architectural and historical background to each individual feast day.
1 - 5 of 5 for canning sauerkraut
Cut cabbage and ... lid rim. Let sauerkraut ferment for 6 ... period has finished. Process the sauerkraut in a boiling water bath canner for 15 minutes.
Sprinkle salt over ... lid. Set inside ice cream bucket as it will leak. Do not open for 6 weeks. Then put into canning jars and process for 15 minutes.
Pack shredded cabbage in each jar almost to the top, but not too tightly. Place 1 teaspoon EACH sugar, salt and (optional) onions and dill on top of ...
Sprinkle cabbage with salt. Mix well. Let stand 30 to 60 minutes. Put in churn or crock. Fill with cold water to cover. Cover with lid or tie on ...
Wash pint jars ... them - place canning lids in water, ... - place the hot jars on a towel upside down until cool. Sauerkraut will be ready in two weeks.
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