---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Sauerkraut
  Categories: Vegetables, Preserves, Canning
       Yield: 9 quarts
  
      25 lb Cabbage
     3/4 c  Canning or pickling salt
  
   Quality: For the best sauerkraut, use firm heads of fresh cabbage. Shred
   cabbage and start kraut between 24 and 48 hours after harvest.
   
   Yield: About 9 quarts
   
   Procedure: Work with about 5 pounds of cabbage at a time. Discard outer
   leaves. Rinse heads under cold running water and drain. Cut heads in
   quarters and remove cores. Shred or slice to a thickness of a quarter.
   Put cabbage in a suitable fermentation container (see “Suitable
   Containers, Covers, and Weights for Fermenting Food”) and add 3
   tablespoons of salt. Mix thoroughly, using clean hands. Pack firmly
   until salt draws juices from cabbage. Repeat shredding, salting, and
   packing until all cabbage is in the container. Be sure it is deep enough
   so that its rim is at least 4 or 5 inches above the cabbage. If juice
   does not cover cabbage, add boiled and cooled brine (1-1/2 tablespoons
   of salt per quart of water). Add plate and weights; cover container with
   a clean bath towel. Store at 70 degrees to 75 degrees F while fermenting.
   At temperatures between 70 degrees and 75 degrees F, kraut will be
   fully fermented in about 3 to 4 weeks; at 60 degrees to 65 degrees F,
   fermentation may take 5 to 6 weeks. At temperatures lower than 60
   degrees F, kraut may not ferment. Above 75 degrees F, kraut may become
   soft.
   
   If you weigh the cabbage down with a brine-filled bag, do not disturb
   the crock until normal fermentation is completed (when bubbling ceases).
   If you use jars as weight, you will have to check the kraut 2 to 3 times
   each week and remove scum if it forms. Fully fermented kraut may be kept
   tightly covered in the refrigerator for several months or it may be
   canned as follows:
   
   Hot pack--Bring kraut and liquid slowly to a boil in a large kettle,
   stirring frequently. Remove from heat and fill jars rather firmly with
   kraut and juices, leaving 1/2-inch headspace.
   
   Raw pack--Fill jars firmly with kraut and cover with juices, leaving
   1/2-inch headspace.
   
   Adjust lids and process according to the recommendations in Table 1.
   
   Table 1. Recommended process time for Sauerkraut in a boiling-water canner.
   
   Style of Pack: Hot.  Jar Size: Pints.
   Process Time at Altitudes of 0 - 1,000 ft: 10 min.
                          1,001 - 3,000 ft: 15 min.
                          3,001 - 6,000 ft: 15 min.
                            Above 6,000 ft: 20 min.
   
   Style of Pack: Hot.  Jar Size: Quarts.
   Process Time at Altitudes of 0 - 1,000 ft: 20 min.
                          1,001 - 3,000 ft: 25 min.
                          3,001 - 6,000 ft: 30 min.
                            Above 6,000 ft: 35 min.
   
   Style of Pack: Raw.  Jar Size: Pints.
   Process Time at Altitudes of 0 - 1,000 ft: 20 min.
                          1,001 - 3,000 ft: 25 min.
                          3,001 - 6,000 ft: 30 min.
                            Above 6,000 ft: 35 min.
   
   Style of Pack: Raw.  Jar Size: Quarts.
   Process Time at Altitudes of 0 - 1,000 ft: 25 min.
                          1,001 - 3,000 ft: 30 min.
                          3,001 - 6,000 ft: 35 min.
                            Above 6,000 ft: 40 min.
   
   ===========================================================
   
   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias
  
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