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SAUERKRAUT 
5 lbs. cabbage, cored and finely shredded
3 1/2 tbsp. canning salt
Cold water

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 clean white cloth. Set in cool place. Keep cabbage covered with brine. To add, mix 1 1/2 tablespoon salt to 1 quart water. Kraut will be ready to can in about 6 weeks, skim weekly. Makes about 7 pints.

To can: Drain kraut. Pack in pint jars. Make solution of 3 tablespoons salt to 2 quarts water. Pour hot over kraut to 1/2 inch from top, put on lids. Process in cold water bath for 30 minutes.

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