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Kraut (for canning) Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Directions:
Directions:
Cut fine (cabbage), pack in jars. Add 1 tsp. salt and fill with hot water. Seal. Let stand 6 weeks to ripen.
Add following if there's not enough juice on it: 1 tsp. salt to 1 pint boiling water; fill jars. Seal jars tightly.
Personal Notes:
Personal Notes:
I remember one summer helping Grandma Franz can kraut.... we worked in the yard and since my hands would fit inside the quart jars, my job was to pack the cabbage really tight.

 

 

 

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