Am I the only one who was surprised when Linda said “my husband’s family”? Don’t know when it happened but I’m so happy for you Linda!

I just canned my four month old kraut up with the hot pack method suggested. And it turned out lovely and purty! Yes, make a little bit more of the vinegar brine. and remember your vinegar wipe and dump, as I call it. Dump your wiping vinegar into your canner to keep your jars sparkly.

What a nice gift, I can only imagine how long it took to cut up all that cabbage.

In a crockpot place a pound and a half of country pork ribs. Add a sliced onion and a quart of sauerkraut. Let it cook on low for 7-8 hours or high for 5-6 hours. Serve over mashed potatoes 😋

I pour it over pork chops and bake until chops are done. Most flavorful and tender chops you will ever eat.

I put 1/2 cup of a sweet white wine in the bottom of the jars before I pack them - gives better taste than topping with water or brine

I just fermented sauerkraut first time in over 30 years am so glad you did this video to remind me of the correct process for canning thanks

Linda, I can appreciate your excitement in canning sauerkraut, I am the same way when I can mine. It seems everybody loves it. I usually make mine with caraway seed and if I need extra brine, I add purified water. Great job.

We did sauerkraut last year. I fry up some beef kielbasa and serve with sauerkraut delicious .

A pint of drained sauerkraut is perfect for a Chocolate Sauerkraut Cake 😋

A guy at work recently gave me a jar of freezer jam to try with the admonition I return the jar. I had to laugh because he sounded so much like me when I give people bottled good unless it's a gift. That being said my jars seem to come back to me in multiples. My youngest daughter is the exception. When given bottled food, before I can adk for the jar back, she informs me she's keeping the jar. She uses them for her freeze dried stuff. My son shops from my basement. His room mates give him a list of what they want. After empting the jars plus as many jars as thay xan collect from others that don't want them are returned. I am prepping for 8 (that's how many kis and grands I have) and they gelp me rotate as I live by myself and can't possibly rotate it quick enough

I bottled lactic acid fermented sourcrout. It was great for about 2 years. After that it went nasty mushy. It still tasted the same, but baby food textured sourcrout is a nasty texture

Does the heat not take away the probiotics from the fermentation? Just curious because I ferment but don’t can because I don’t want the probiotics to die .

That's a long ferment, I only do about 10 days. Of course we only may enough that we use fresh. Thanks for sharing your information.

i can understand why you would can it but when do you just remember that canning will kill all the good "fremented bugs" i would think twice about cannng it all -- just sayin'