Stupid question on the sauerkraut...
Can it be canned to preserve it once done? Or would that ruin the texture?
I don't care for the stuff but the wife loves it. Since I am the canner in the household, I'd love to be able to put some away for her.
Yes. The texture will change a little. The reason I don't can it is to keep the probiotics in tact. Doing the 5# in a jar allows me to enjoy fresh kraut instead. Once refrigerated it stays fresh for months. I can always get some more cabbage & make a new batch.
I might mention, for those wanting to make a larger crock type batch, there's a new kind of crock on the market with a built in water lock seal that come in several sizes. Expensive though, in my opinion
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