Instructions

1. You've successfully fermented a nice crock of sauerkraut. You can store it right in the crock for several weeks. But if you want it to stay fresh for a long period of time you need to process it into canning jars.

2. Select your jar size. We usually use wide mouth pint canning jars. A pint is about the right amount for four servings. You can use larger jars and store what you don't need for the first meal in the refrigerator. Sauerkraut keeps very well refrigerated after the jar is opened.

3. Open the crock by removing the muslin cloth and the weight. Carefully remove the excess brine. Then remove the plate that was compressing the sauerkraut.

4. Remove and discard the very top layer of sauerkraut. Also discard any material that is discolored.

5. Thoroughly wash and sterilize your canning jars, lids, and rings.

6. Transfer the sauerkraut from the crock to the canning jars. Pack the sauerkraut firmly into the jars. Leave 1/2" head space.

   You will get a lot of sauerkraut from one crock. We processed 60 pints from 72 pounds of cabbage placed in a 15 gallon crock.

7. Carefully wipe the top of the jar. Add the lid and firmly tighten the ring.

8. Place the jars in the pressure cooker.

   Process for 10 minutes at five pounds of pressure for pints.
   Process for 15 mintes at five pounds of pressure for quarts.

9. Let the jars cool. When the lids pop down they are sealed!

   Store the jars of sauerkraut in a cool dark place for longest shelf life.