Canning Homemade Sauerkraut

Remove any outer leaves and unwanted parts from mature cabbage heads. Discard these sections to prepare the cabbages for processing. Cut the remaining cabbage into quarters and remove the cores, discarding them as well. Then, cut the cabbage into thin shreds, roughly the thickness of a dime, using a sharp knife, mandolin, or food processor.

Transfer 5 pounds of cabbage to a large bowl. Sprinkle 3 tablespoons of salt over the top and mix everything together thoroughly. Allow the cabbage to sit for a short period, about 5 minutes, until it starts to wilt slightly.

Pack the salted cabbage firmly and evenly into a large, clean pickling container. Use a utensil like a wooden spoon or tapper to press down on the cabbage until juice starts flowing to the surface.

Repeat the salting and packing process in 5-pound batches, as directed in the next step, until the container is filled to within 3 to 4 inches of the top. If the juice doesn't cover the cabbage, you can make a brine solution (see Recipe Tip) to add.

Cover the cabbage with cheesecloth and tuck the edges down against the inside of the container. Place a weighted bowl on top of the cheesecloth to submerge the cabbage and keep it submerged. Let the mixture sit in a room with a consistent temperature of 70 to 75 degrees F (21 to 24 degrees C) for 3 to 6 weeks. Remove the scum that forms daily and discard it.

When you're ready to can, inspect 36 pint-sized (or 18 quart-sized) jars for any cracks or rust on the rings. Discard any defective jars and set aside the good ones. Immerse the jars in simmering water when needed.

Transfer the sauerkraut and brine to a very large pot. Heat the mixture until it starts simmering and reaches 185 to 210 degrees F (85 to 99 degrees C); avoid boiling the mixture.

Pack the sauerkraut into hot, sterilized jars, filling them to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top the jars with lids and screw on the rings tightly.

Working in batches, place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil and then carefully lower the jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring the water to a rolling boil, cover it, and process pints for 15 minutes or quarts for 20 minutes.

Remove the jars from the stockpot and let them rest, several inches apart, for 12 to 24 hours. Press the center of each lid with your finger to ensure it doesn't move up or down. Remove the rings for storage and store the jars in a cool, dark area.