|Jewish (Classic Cuisine)|
|by Lorenz Books|
This cookbook contains 40 recipes, including special dishes traditionally eaten for festivals or religious celebrations, as well as an introductio...
1 - 5 of 5 for canning sauerkraut
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 ...
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.
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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