Posted by Mike in Mn. on November 27, 2013 at 20:02:24 from (74.46.184.7):
In Reply to: sauerkraut posted by Larry@stinescorner on November 27, 2013 at 10:36:01:
When It's done bubbling and foaming it's done. Mine only took 4 weeks this year, had it sitting at about 70 deg. I don't think it's ever done, Mother used it right out of the crock till it was gone, just kept it covered, but I think it keeps getting stronger the older it gets. On mine I pulled the jug and carefully folded the towel over the plate and lifted it out careful not to loose any crud onto the kraut. There was not any spoilage at all, never wasted one shred, just wiped the scum ring out of the crock and canned it. To can bring kraut to a simmer in a pot, do not boil, I just heat it good, pack hot into jars, I use a funnel and spoon and pack with a wooden spoon to remove air, leave your 1/2 inch head space, process pints 15 min and quarts 20 min.Always save the kraut juice from the crock in case you need to add to the jars to top them. As I fill jars I sprinkle a little caraway seed over the kraut, but just a little! I like the way it tastes that way, good luck!
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