---------- 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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