Canning 100.jars of kraut tonight . 21 left to.go in the canners yet but we are almost done. Its been fermenting in a stone crock for the last 64 days. It's good stuff.

Awesome , I've canned also, even though some say not to.
Hey tastes good to me so canning it is!

I see you can with lug lids.
Great! Just wonder what are those red lids ( the two piece ones).?

Good job! That's near a lifetime supply for us. I make rubens about twice a year, and maybe a couple other cans for brats or on a pizza for my wife. lol

I have a Rubén at least once a month, pork and kraut whenever I please. It's not just for New Years !
kraut is good just by it's self with mashed potatoes.

Kraut goes with everything.

We don't go out of our way to use lug lids, but we reuse the ones that we get here and there. I am told that lugs are the standard in Europe. They work great.

The red lids are reusable harvest gaurd lids. It's our first year using them. I canned some tomatoes and a bunch of applesauce sauce with them and now I did 16 pints of the kraut with them. About half of these are reused from the tomatoes and sauce. So far they are my favorite lids that I have ever used. I am sure I will be ordering more.

We can the kraut because we do large batches that will.last us 3 to 4 years.

looks great,

Gross. And I'm a German. Lol

Americans should eat more fermented cabbage, either as sauerkraut or kimchi, although a 100+ quarts is beyond me, both in skill/production and eating that much.

Cabbage is an underrated potential staple food, central and eastern Europeans relied on it a lot before modern preservation methods and the introduction of New World foods such as the potato. As a brassicaceae vegetable, a few plants going to seed can produce a lot of potential baby cabbage in the next years. Full disclosure, I've never collected cabbage seed because its a biennial plant and in my climate digging up and potting plants for above killing temperatures over winter storage has been a bit of a hassle. But maybe this year

Looks like a winner to me.
Good stuff.

Mac

Nice work!
I can remember when Gabriel Brothers (a discount store) had a snack bar and it always smelled of sauerkraut. You could get a hot dog or nachos or other snack and they had video games there too. My brother and I would spend an hour in there while mom and grandma shopped.

Cool project!
Are you pressure canning or water bath? I notice some recycled commercial lids in your batch. Does you get them to seal ok? I’ve always wondered about that.

NonPCfed, its 100 pints not quarts. I'm not insane just a little crazy.

Trapset yes those reused lug lids seal just fine. In many ways they are easier to deal with than the new flats. The quality of the new flats has gone to trash over the last decade or so. We water bath the kraut. My 78 year old mother helped me with the canning and she water baths everything no matter what it is. I prefer to pressure can meats but there is no need to for kraut. It doesn't even need water bathing for very long. Get it to a rolling boil and keep it there for half an hour and your good.

I like it canned. I usually just buy it canned. Right out of the crock you get all that good gut health bacteria. Unfortunately canning kills that bacteria. We eat a lot of cabbage. I like it fresh cooked in a crockpot with corned (salt) beef too. Lot of good recipes out there

We make a five-gallon batch every three years or so, and then can it in pint jars. That is enough to let us enjoy it from time to time.

Corned beef and cabbage is definitely not just for St Paddy’s day!

Cool , thanks. I make a 5 gal bucket of cabbage every other year or so. I’ve always used pressure canner. I think I’ll try waterbathing some in recycled jars.

[quote=Dana I]

Canning 100.jars of kraut tonight . 21 left to.go in the canners yet but we are almost done. Its been fermenting in a stone crock for the last 64 days. It's good stuff.[/quote
That's a lost art.....canning.......putting up food........thats why people freak out every storm....or food supply disruption....people before had.....meat......vegetable.......fruit......years supply in basement or root cellar......don't lose it by stopping.......I use 2 quart jars with wide 2 piece lids......have 100 jars I can only tomatoes every year.....process I was taught......uses no water bath or preasure.....never a jar spoiled....

Amish hardware in northwest Ohio online.....LEHMAN......has every canning thing you could need......in case you or others on forum need...........I've got no connection with them only customer

May have messed up entering post and is still legible

Agreed!!! I make it every 2-3 months, at LEAST! With a honey mustard glaze