Use 5 pounds fully matured cabbage. Wash, quarter, core, and finely shred cabbage.
Sprinkle 3-1/2 tablespoons salt over cabbage; mix well.
Let stand 30 to 60 minutes to wilt slightly. Firmly pack into jars, leaving a 2-inch headspace.
Fill with cold water, leaving 1/2-inch headspace. Adjust lids, screwing bands tight.
Place jars on jelly roll pan to catch brine that overflows during frementation and curing.
Keep cabbage covered with brine.
If necessary, open jars and add more brine made by dissolving
1-1/2 tablespoons salt in 1 quart of water.
Sauerkraut is cured and ready to can in 6 to 8 weeks.
Clean rims of jars, replacing with new lids if necessary; screw bands tight.
Set jars in waterbath canner filled with cold water.
Water should extend 2-inches above jars. Bring water slowly to boiling.

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