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Re: Canning sauerkraut [Re: Dana I] #8312634 01/14/25 08:51 PM 01/14/25 08:51 PM
Joined: Dec 2006 East-Central Wisconsin B bblwi trapper
bblwi trapper B Joined: Dec 2006 East-Central Wisconsin	Wow that is a lot of kraut! Takes a lot of cabbage heads to do that. I am small time. I do about 8 quarts a year. I have good luck with my smaller crock and I can them as well. Bryce

Re: Canning sauerkraut [Re: Dana I] #8312646 01/14/25 09:01 PM 01/14/25 09:01 PM
Joined: Apr 2007 ohio Ohio Wolverine trapper
Ohio Wolverine trapper Joined: Apr 2007 ohio	Originally Posted by Dana I Originally Posted by Ohio Wolverine I see you can with lug lids. Great! Just wonder what are those red lids ( the two piece ones).? 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. Awesome , what are they called, and where can you get them? Harvest Guard ? Never used them, where can I get some? AH yes that's the way I can also, do big batches when it's there. And take a few years to do other canning projects. Tomatoes are my biggest problem, they just seem to show up all the time. Had some canned in 2011 that were here until a couple years ago. We have met the enemy and the enemy is us!

Re: Canning sauerkraut [Re: bblwi] #8312649 01/14/25 09:05 PM 01/14/25 09:05 PM
Joined: Apr 2007 ohio Ohio Wolverine trapper
Ohio Wolverine trapper Joined: Apr 2007 ohio	Originally Posted by bblwi Wow that is a lot of kraut! Takes a lot of cabbage heads to do that. I am small time. I do about 8 quarts a year. I have good luck with my smaller crock and I can them as well. Bryce If you live close to Amish , they grow way more than they can sell at the produce auction, or direct to stores. You can sometimes get then 10 cents a head. If you know them well, they'll give you some just to get rid of them. We have met the enemy and the enemy is us!

Re: Canning sauerkraut [Re: ] #8312655 01/14/25 09:09 PM 01/14/25 09:09 PM
Joined: Apr 2007 ohio Ohio Wolverine trapper
Ohio Wolverine trapper Joined: Apr 2007 ohio	Originally Posted by 32summit40 [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 I know where they are , been there, Kidron , Ohio . I would say more east/central Ohio. Last edited by Ohio Wolverine; 01/14/25 09:11 PM. We have met the enemy and the enemy is us!

Re: Canning sauerkraut [Re: bblwi] #8312870 01/15/25 01:08 AM 01/15/25 01:08 AM
Joined: Sep 2012 Perry, NY D Dana I OP trapper
Dana I OP trapper D Joined: Sep 2012 Perry, NY	Originally Posted by bblwi Wow that is a lot of kraut! Takes a lot of cabbage heads to do that. I am small time. I do about 8 quarts a year. I have good luck with my smaller crock and I can them as well. Bryce It really didn't take to many heads, but thet were big heads. I was at a friends house for a party and they were using a giant head of cabbage for a decoration. I jokingly said that I was going to take it home to make a crock of saurkraut. Never said anything more about it. He is a crop consultant for Seneca foods working with their growers. About a month later I got home from work one day and there were 21 heads of cabbage on my poarch, they averaged about 14 pounds per head. I think we used 12 heads for about 170 pounds to fill our crock.

Re: Canning sauerkraut [Re: Dana I] #8312876 01/15/25 01:28 AM 01/15/25 01:28 AM
Joined: Sep 2012 Perry, NY D Dana I OP trapper
Dana I OP trapper D Joined: Sep 2012 Perry, NY	Ohio Wolverine, yes the brand name is Harvest Gaurd. There is another brand called Tattler canning lids. They are nearly identical products and both companies are owned by the same family. One of them left Tattler and started Harvest Gaurd. They can be purchased at www.canninglids.com. They do need to be used a little different than traditional lids but if you follow the directions you should have success. Here is a link to a YouTube video on them that introduced me to them. https://youtu.be/rFBwPVN-Ye4?si=-bAQnWzv9pQ04h44

Re: Canning sauerkraut [Re: Dana I] #8313135 01/15/25 11:56 AM 01/15/25 11:56 AM
Joined: Apr 2007 ohio Ohio Wolverine trapper
Ohio Wolverine trapper Joined: Apr 2007 ohio	Originally Posted by Dana I Ohio Wolverine, yes the brand name is Harvest Gaurd. There is another brand called Tattler canning lids. They are nearly identical products and both companies are owned by the same family. One of them left Tattler and started Harvest Gaurd. They can be purchased at www.canninglids.com. They do need to be used a little different than traditional lids but if you follow the directions you should have success. Here is a link to a YouTube video on them that introduced me to them. https://youtu.be/rFBwPVN-Ye4?si=-bAQnWzv9pQ04h44 OK Now I know , I've heard of both. THANK YOU. We have met the enemy and the enemy is us!

Re: Canning sauerkraut [Re: Dana I] #8313151 01/15/25 12:07 PM 01/15/25 12:07 PM
Joined: Dec 2006 East-Central Wisconsin B bblwi trapper
bblwi trapper B Joined: Dec 2006 East-Central Wisconsin	Wow those are very large heads, which is really nice. I have trouble with mine splitting when I let them go to long. I take mine at about 5-6 maybe 7lbs max and use about 6 or so to make 16 pints or 8 quarts. I let mine go 7 weeks. I might go a bit longer. Also I maybe planting my cabbage too early and maybe later planted cabbage won't grow so fast with less sunlight later in the summer and fall. Mine are usually ready for me to take in late August. Bryce

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