How do you prepare canned sauerkraut? Canning sauerkraut is a fantastic way to preserve this tangy, fermented vegetable for year-round enjoyment. It’s a process that requires patience and attention to detail, but the end result is a delicious, homemade condiment that can be used in a variety of recipes. In this article, we will guide you through the steps to prepare canned sauerkraut, ensuring that your jars are filled with the perfect balance of flavor and texture.
Before you begin, gather all the necessary equipment and ingredients. You will need a large pot, canning jars, lids, and bands, a funnel, a ladle, a jar lifter, a clean kitchen towel, and of course, the sauerkraut itself. It’s essential to start with fresh, high-quality sauerkraut to ensure the best results.
1. Sterilize the jars and lids: Begin by sterilizing your canning jars and lids. This can be done by boiling them in a large pot of water for 10 minutes. Once sterilized, remove the jars with a jar lifter and set them aside on a clean kitchen towel to cool.
2. Prepare the sauerkraut: Drain the sauerkraut, reserving the brine. You will need to pack the sauerkraut into the jars, leaving about 1/2 inch of headspace at the top. This allows for expansion during the canning process.
3. Add the brine: To ensure a vacuum seal, pour the reserved brine over the sauerkraut in the jars, making sure to cover the sauerkraut completely. If there isn’t enough brine, you can add a mixture of water and salt (1 tablespoon of salt per quart of water) to make a brine solution.
4. Remove air bubbles: Use a non-metallic utensil to remove any air bubbles from the jars. This helps create a better seal and prevents spoilage. After removing the air bubbles, wipe the rim of the jar with a clean cloth to remove any food particles.
5. Seal the jars: Place the lids on the jars and screw on the bands until they are finger-tight. The jars should be sealed, but not so tight that they are difficult to unscrew.
6. Process the jars: Place the sealed jars in a boiling water bath canner. Bring the water to a boil and process the jars for 10 minutes, adjusting the time based on your altitude. After processing, remove the jars from the canner with a jar lifter and set them on a towel to cool.
7. Check the seals: Once the jars have cooled, check the seals by pressing on the center of the lid. If it doesn’t move, the jar is sealed properly. If the lid is loose, the jar didn’t seal, and you should refrigerate the sauerkraut and use it within a few days.
By following these steps, you can successfully prepare canned sauerkraut. Enjoy your homemade, tangy condiment in sandwiches, salads, or as a side dish for your favorite meals.
