Directions

1Sprinkle 3-1/2 tablespoons salt over cabbage; mix well.

2Let stand 30 to 60 minutes to wilt slightly. Firmly pack into jars, leaving a 2-inch headspace.

3Fill with cold water, leaving 1/2-inch headspace. Adjust lids, screwing bands tight.

4Place jars on jelly roll pan to catch brine that overflows during frementation and curing.

5Keep cabbage covered with brine.

6If necessary, open jars and add more brine made by dissolving

71-1/2 tablespoons salt in 1 quart of water.

8Sauerkraut is cured and ready to can in 6 to 8 weeks.

9Clean rims of jars, replacing with new lids if necessary; screw bands tight.

10Set jars in waterbath canner filled with cold water.

11Water should extend 2-inches above jars. Bring water slowly to boiling.

12Process sauerkraut (pints or quarts) for 30 minutes. Makes 7 pints.