Sauerkraut part 2 canning it up


It has been just over two months since the purple cabbage and mix went into the crock and started its journey of fermenting into something delicious.  And now we get a taste test before it is canned up.

The purple color from the cabbage stayed nicely after it was fermented
The purple color from the cabbage stayed nicely after it was fermented

Flavor profile:  not as sour as a lot of kraut I have had.  I think this is actually much better.  You get the kraut flavor at the first bit then a touch of spice from the peppers that we threw into it.

Spiciness: Not to spicy but enough that you can tell there is some peppers in it.  It will be great on sausages.

And now on to the canning part.  Of which I had no part in doing.  All of these pictures and the actual process was done by my sister Nikki.  All part of a trade for some of my cheese.

The first part of canning is to add it to the jars.  Make sure that when you are packing the jars to fill it loosly and leave a one inch headspace.  It will expand a bit while it is cooking.
The first part of canning is to add it to the jars. Make sure that when you are packing the jars to fill it loosely and leave a one inch head space. It will expand a bit while it is cooking.
Jars all packed and ready for lids and spacers.
Jars all packed and ready for lids and rings.
Add jars to boiling water canner and process for 20 minutes for pints.
Add jars to boiling water canner and process for 20 minutes for pints.
After its is canned remove and let sit for the jars to fully seal.  If they dont seal you can reprocess for 20 minutes or refridgerate and eat.
After its is canned remove and let sit for the jars to fully seal. If they don’t seal you can reprocess for 20 minutes or refrigerate and eat.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.