Best 2 Can You Pressure Can Sauerkraut Recipes
Sauerkraut, a fermented cabbage dish, is a delectable treat that can be enjoyed in various cuisines worldwide. While traditionally made through a lengthy fermentation process, pressure canning offers a quicker and safer method to preserve this tangy delicacy. Pressure canning involves heating sealed jars of sauerkraut to a high temperature under pressure, eliminating harmful bacteria and ensuring long-term storage. Embark on a culinary journey as we explore the best pressure canning recipes for sauerkraut, delving into the secrets of successful fermentation, selecting the finest ingredients, and mastering the art of pressure canning to create a flavorful and shelf-stable sauerkraut that will tantalize your taste buds.
Here are our top 2 tried and tested recipes!
SAUERKRAUT FOR CANNING
Step-by-step directions for how to make and can your own sauerkraut.
Provided by MARCIAMOLINA
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 2h30m
Yield 144
Number Of Ingredients 2
Steps:
- Remove outer leaves and any undesirable portions from firm mature heads of cabbage; wash and drain. Cut into halves or quarters; remove core. Use a shredder or sharp knife to cut cabbage into thin shreds about the thickness of a dime.
- In a large bowl, thoroughly mix 3 tablespoons salt with 5 lbs. shredded cabbage. Let salted cabbage stand for several minutes to wilt slightly; this allows packing without excessive breaking or bruising of the shreds.
- Pack salted cabbage firmly and evenly into a large, clean pickling container. Using a wooden spoon, tapper or hands, press down firmly until the juice comes to the surface.
- Repeat shredding, salting and packing of cabbage until the container is filled to within 3 to 4 inches of the top. If juice does not cover cabbage, add brine: 1 1/2 tablespoons salt to 1 quart water; bring brine to a boil; cool.
- Cover cabbage with muslin or cheesecloth and tuck edges down against the inside of the container. Weight down cabbage under brine. Formation of gas bubbles indicates fermentation is taking place. Remove and discard scum formation each day. A room temperature of 70 degrees to 75 degrees F is best for fermenting cabbage. Fermentation is usually complete in 3 to 6 weeks.
- TO CAN: Bring sauerkraut to a simmer (185 to 210degrees F). Do not boil. Pack hot cabbage into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Adjust caps. Process pints 15 minutes, quarts 20 minutes, in a boiling water canner.
Nutrition Facts : Calories 32.6 calories, Carbohydrate 7.8 g, Fat 0.1 g, Fiber 2.7 g, Protein 1.8 g, Sodium 1583.7 mg, Sugar 4 g
INSTANT POT® SAUERKRAUT
Put your Power Pressure Cooker XL™ or Instant Pot® to work and make an awesome kraut in no time! You can eat it hot, can it, or just put in canning jars with plastic lids and place in refrigerator. Who said you had to wait weeks for it in a crock?
Provided by Sally Schuyler Wieringa
Categories Side Dish Sauces and Condiments Recipes
Time 40m
Yield 6
Number Of Ingredients 4
Steps:
- Place cabbage in the pot of a multi-functional electric pressure cooker. Add vinegar, water, and salt. Stir and cover.
- Lock the lid, close the vent, and select Chicken/Meat setting according to manufacturer's instructions. Set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Nutrition Facts : Calories 50 calories, Carbohydrate 11.4 g, Fat 0.2 g, Fiber 4.9 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 3927.6 mg, Sugar 6.3 g
Tips:
- Use a pressure canner with a dial gauge or weighted gauge, not a water bath canner.
- Make sure the pressure canner is in good working order and the seal is intact.
- Follow the recipe and processing times exactly.
- Use fresh, high-quality ingredients.
- Pack the sauerkraut tightly into the jars, leaving 1 inch of headspace.
- Process the jars in the pressure canner for the recommended time at 10 pounds of pressure (for altitudes up to 1,000 feet) or 15 pounds of pressure (for altitudes above 1,000 feet).
- Let the jars cool completely in the canner before removing them.
- Store the sauerkraut in a cool, dark place for up to a year.
Conclusion:
Pressure canning sauerkraut is a safe and easy way to preserve this delicious and nutritious food. By following the tips above, you can ensure that your sauerkraut is safely canned and will last for months.
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