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I use crocks also. Last year it was 140 pounds of cabbage made in several crocks - 60 quart jars of kraut when we canned it.
Use non iodized salt when Canning anything. Iodine softens the veggie.
For Sauer Kraut
A 2 gallon crock will hold 15 pounds of shredded cabbage. ( We use a 10 gallon, two 5 gallon crocks)
15 pounds of cabbage needs a scant 2/3 cup no iodine salt.
Pack tightly two inches of cabbage at a time and sprinkle in the salt. Continue layering until all cabbage and salt are used. Cover with a board (not pine) or a plate and weight the cover with a sealed jug of water. While there is no need to add water because the salt will pull the liquid from the cabbage, I still add cold water enough to cover the board or plate. I seal the crock with plastic taped to the rim of the crock and then tie a towel on that. When fermentation begins about two weeks, check and skim any scum. make sure the water level is above the board or plate. Fermentation takes about 4 - 6 weeks in 60 degrees....faster in warmer temperatures. Taste your kraut and when at your satisfaction, pack hot clean canning jars to within 1 inch of the top of your jars. Wipe rims and cap jar. Boil jars in a water bath for 10 minutes to seal jars. When cooled, any that are not sealed can be stored in refridgerator to be used first.
You will have extra kraut juice left over....I saw it canned at our grocery....supposed to be good for your stomach...I pour the brine down the sink.
Green Tomato Pickle
1 peck of green tomatoes - wash and cut into slices 1/4 inch
12 large onions peeled and cut thinly
1 cup coarse salt - sprinkle over tomatoes and onions - let stand for 12 hours.
Wash in cold clear water, drain
Heat to a boiling point:
3 quarts cider vinegar
12 green peppers sliced thin
6 sweet diced red peppers
12 minced cloves garlic
4 lbs brown sugar.
When vinegar mix is boiling add:
2 Tbs dry mustard
2 Tbs whole cloves
2 Tbs broken stick cinnamon (or 2 Tbs ground cinnamon)
1 TBS celery seed
1 Tbs non-iodized salt
add the tomatoes and onions
Boil until tomatoes are translucent stirring frequently.
Pack into hot sterile jars, wipe rims and seal them. There is enough acid in this recipe to not require water bath.
Chow Chow - makes 15 pints
Clean and coarse chop veggies and run thru a food grinder or food processor to chop you prefer
4 3/4 lbs green tomatoes
1 1/4 lb carrots
1 1/4 sweet peppers cored (vary the colors for a prettier mix)
1 1/2 cup jalepenos
4 1/2 lb cored quartered cabbage
2 lb cucumbers - leave the skins on
2 lb onions
In a stew pot combine the ground/chopped veggies
Add 2 TBS dry mustard
2 tsp celery seed
1/4 cup pickling salt (non iodine)
1 1/2 cup white sugar
3 pints white vinegar or more to just cover
Simmer until veggies are hot.
Pack sterile jars and seal.
