tag:blogger.com,1999:blog-10330066.post1747373904094283432..comments2022-11-26T03:00:03.497-06:00Comments on Swamp Creek Farm: Canning Sauerkraut, Part IIElderberryWine4uhttp://www.blogger.com/profile/05359661837742907170noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-10330066.post-87938209878360150102019-09-11T18:17:34.999-05:002019-09-11T18:17:34.999-05:00Hi, Bev. Thank you for reading my blog even though...Hi, Bev. Thank you for reading my blog even though I'm not regularly blogging! Losing liquid in jars, especially during pressure canning is pretty normal even if it is distressing. My kraut jars usually lose a lot of liquid. I leave an inch of headspace in my jars. The main problem, I think, is that the kraut is essentially raw processed; i.e., it isn't heated before being put in jars. Preheating the kraut before you can it is not required, but I have noticed that with other vegetables preheating them before putting them in jars does make a big difference. I don't do it with kraut simply because it takes less time. Losing liquid may be unsightly and take some time off the shelf life, but the important thing to check is the seal. If the jar sealed well, you're OK. ElderberryWine4uhttps://www.blogger.com/profile/05359661837742907170noreply@blogger.comtag:blogger.com,1999:blog-10330066.post-37773929769924525742019-09-10T17:35:43.930-05:002019-09-10T17:35:43.930-05:00I have been making kraut for about 3 years now. L...I have been making kraut for about 3 years now. Last year I had a couple of jars break in the pressure canner. ( that was a mess) . I thought maybe I had packed the jars too tightly. This year I did not pack them quite as much snd I filled them with liquid just up to the bend in the neck of the jar. When I opened the pressure canner, I smelled sauerkraut and thought that another jar broke. But instead a fair amount of liquid from the jars was in the bottom of the pot. I could see that there was only about half of the jar now has liquid. Surprisingly, each jar sealed. Could you please tell me what I am doing wrong? I have quite a bit more to process and I don't want this to happen again.<br /><br />Thank You<br />WisconsinGirlBevhttps://www.blogger.com/profile/06913021512716416353noreply@blogger.comtag:blogger.com,1999:blog-10330066.post-8117201856242102852017-12-14T10:16:07.746-06:002017-12-14T10:16:07.746-06:00A good way to keep the mold from forming is to tak...A good way to keep the mold from forming is to take two 13 gallon garbage bags and put one inside of the other. The, fill them with enough water to completely seal off the top of your crock and put it in the top of your crock in top of the kraut. This keeps the oxygen from getting to the kraut to cause the mold to form. We never have mold to deal with!Momhttps://www.blogger.com/profile/06336586613327554728noreply@blogger.comtag:blogger.com,1999:blog-10330066.post-8234886015385131192016-02-02T20:11:45.826-06:002016-02-02T20:11:45.826-06:00Did you can then via water bath or pressure cooker...Did you can then via water bath or pressure cooker? And just how much salt was used in your initial batch? I assume from your wording that you also only used the original brine to can your sauerkraut, correct? Thank you! Dawnnoreply@blogger.comtag:blogger.com,1999:blog-10330066.post-47223549258343523142015-10-03T17:59:52.130-05:002015-10-03T17:59:52.130-05:00Hello Anonymous! I don't use a mandolin or &qu...Hello Anonymous! I don't use a mandolin or "krautter" any more. I find that just using a good knife and slicing the cabbage to a thickness that my husband approves of works fine, but if you want to buy a "krautter" you can often find them sold in seed catalogs like Shumways or Jungs, and if you want a better mandolin (one that can make different kinds of cuts) you can get one by searching on Amazon. It is OK to use Food Grade plastic pail for ferment kraut. In fact, I bought two 6.5 gallon fermenting pails from Midwest Brewer Supply and used them for brining cucumbers and making kraut this year. I really liked them. They are much easier than crocks to move around and easier to clean. I don't remove the scum on top of the brine daily because once I leave something to ferment I prefer to let it "do its own thing" without interference. A great book about fermentation is Mastering Fermentation by Mary Karlin. Every kraut recipe I've seen says to remove the scum daily. All I can say is I don't and we are all still here. I canned 42 quarts of kraut last week!ElderberryWine4uhttps://www.blogger.com/profile/05359661837742907170noreply@blogger.comtag:blogger.com,1999:blog-10330066.post-70997133690610017372015-10-03T16:22:56.483-05:002015-10-03T16:22:56.483-05:00Thanks for your Knowledge and willingness to share...Thanks for your Knowledge and willingness to share it. I grew up amongst farmers that had a whole different way of thinking about Life and Food. That seems to have survived thru you and yours. MY QUESTION: Where can I get a Mandoline like yours or a suitable cabbage shredder. Is it OK to use Food Grade 5Gal pails to ferment kraut in? Why don't you remove the skum on the top of the brine daily before mold?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-10330066.post-77368770236217828642014-02-23T20:01:20.773-06:002014-02-23T20:01:20.773-06:00Hi, Ray! As long as the seal on the jar is good, I...Hi, Ray! As long as the seal on the jar is good, I think it is safe to keep the jar stored in a dark, cool, dry place. I keep my kraut in my basement -- it is a half-finished basement and we keep the temperature at 65°F. I have lots of jars that seal as yours did and they are just fine. The acid tends to corrode the screw lids and that is why I don't store my jars with the lids on. As long as the seal is good, I wouldn't worry about it.JoycePhttp://swampcreekfarm.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-10330066.post-67582524895380818472014-02-23T18:57:05.338-06:002014-02-23T18:57:05.338-06:00I know this is an old blog but you seem like an ac...I know this is an old blog but you seem like an accomplished canner. I made about 20 lbs of a great kraut and today froze some, packaged some for storage in Fridge (keep that pro-biotic thing going) for myself & friends and canned the last 4 quarts. My question is after sterilizing everything I packed the kraut tightly into jars. The kraut was about an inch down with half inch of liquid over it leaving half inch head space. After processing the kraut had expanded and there was no head space left. The jars sealed fine and are staying under vacuum but there is now some air in the top quarter of the jar. It looks like if I could push the kraut down everything would be covered again. My question is should the kraut be safe to store on a shelf or do I need to keep it in fridge and plan on eating it withing the next few months? I really would like to be able to have kraut a year from now. Was my mistake packing the kraut too tightly? I'm new at responding to a blog so will check back here.Anonymoushttps://www.blogger.com/profile/14573179910382094959noreply@blogger.comtag:blogger.com,1999:blog-10330066.post-10036778235812895812013-12-15T21:28:16.665-06:002013-12-15T21:28:16.665-06:00Thank you for your time on the web site. I canned ...Thank you for your time on the web site. I canned a great batch of sauerkraut and all the jars sealed quite a feat for a second attempt. Last year had a few failures to seal. Besides cabbage I add a layer of onions and then a layer of apples. The taste was great. First time using a crock and it was an improvement. Thanks again keep posting JeffAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-10330066.post-27633518210143474262013-11-24T22:04:54.899-06:002013-11-24T22:04:54.899-06:00Fresher is always better. I'm afraid I don...Fresher is always better. I'm afraid I don't know much about pro-biotics. I make sauerkraut because my family and I like it. I'm sure there are web site like http://nourishedkitchen.com/ where you can get more information on the issue.ElderberryWine4uhttps://www.blogger.com/profile/05359661837742907170noreply@blogger.comtag:blogger.com,1999:blog-10330066.post-52911210547797162752013-11-24T16:38:26.186-06:002013-11-24T16:38:26.186-06:00Doesn't the canning basically destroy the pro-...Doesn't the canning basically destroy the pro-biotic properties of the kraut? Is fresh the only way to get these benefits?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-10330066.post-72489402370685055932013-09-29T19:37:03.743-05:002013-09-29T19:37:03.743-05:00my question is my old crock has chips in it would ...my question is my old crock has chips in it would it be ok to put a trash bag in it to keep it for the chip place ?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-10330066.post-73853326747429333682013-09-23T10:51:45.751-05:002013-09-23T10:51:45.751-05:00This year I made kraut and put it in two 1/2 gallo...This year I made kraut and put it in two 1/2 gallon mason jars .. then set a 1/2 cup mason jar inside the lid opening to keep the cabbage below the brine. A plastic wide mouth jar lid was loosely screwed on the larger jar. There was no mold and they fermented quite well. I happen to like the health benefits of the active culture in fresh kraut. One year when we had an abundance of fresh kraut I decided to can some of it. It turned out great. AND .. I was able to 're-ferment' it by draining the brine from a freshly opened jar, adding back filtered water and about 1/2 tsp whey. Kraut was left out with a loose fitted lid on the kitchen counter for a day or two. It was great!Mrs. Machttps://www.blogger.com/profile/06644129213141875138noreply@blogger.comtag:blogger.com,1999:blog-10330066.post-31173358627423595932013-04-08T09:26:42.495-05:002013-04-08T09:26:42.495-05:00Hi, I make sauerkraut all the time. I have a Harsc...Hi, I make sauerkraut all the time. I have a Harsch pot and don't get any of the white foam or mold with it. The reason you got slimy kraut is because the cabbage was not fresh which often happens when you buy the cabbage from a regular grocery store. I grow my own or buy it at the farmer's market and only when it is in season. Also summer cabbage does not hold up as well to fermenting as winter cabbage. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-10330066.post-17907478219370108672013-03-15T00:02:58.958-05:002013-03-15T00:02:58.958-05:00I am not sure what your recipe is, but I found min...I am not sure what your recipe is, but I found mine at "Wild Fermentation" and simple use 3 Table spoon Kosher salt to 5 pounds shredded FRESH cut cabbage. I add salt to each 5 lbs. shredded cabbage and mix well (with scrubbed hands) and I have a rolling pin that I punch the cabbage down to start the juices flowing, and I repeat each 5 lbs. till full, then I cover with a cotton cloth and then I put about a 5 lb. piece granite and set in spare bedroom to "kraut"Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-10330066.post-13449932483354319972012-10-13T13:50:24.048-05:002012-10-13T13:50:24.048-05:00Just found your blog while looking for recipes for...Just found your blog while looking for recipes for sauerkraut, and wanted to say hello from Park Falls! :-)MamaAngiehttps://www.blogger.com/profile/15864013019732468823noreply@blogger.comtag:blogger.com,1999:blog-10330066.post-3987995234057858762012-03-24T21:19:53.546-05:002012-03-24T21:19:53.546-05:00Why do you not want to put the mold scraped from t...Why do you not want to put the mold scraped from the top into the compost?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-10330066.post-57397052053736485192011-12-30T19:49:40.807-06:002011-12-30T19:49:40.807-06:00Hi, Deb (Happy New Year!). I made a batch of krau...Hi, Deb (Happy New Year!). I made a batch of kraut two years ago with cabbage purchased from the grocery store. My sister bought some of the same cabbage to make her kraut, too. Both my and my sister's kraut did not ferment right. The batches were slimy and smelled funny. If it happened only to me, I would have thought that the fermentation failure was due to something I did, but for the same thing to happen to both my sister and me suggests to me that there was something wrong with the cabbage. So, I followed my cardinal rule -- when in doubt, don't -- and threw the batch out. <br /><br />I have stacked jars in my tall canner without a problem. Just use something with holes in it like a wire meat rack from a roaster or the bottom rack from another pressure canner between the levels so the steam can reach all the jars. And yes, at 15 psi I do both pints and quarts for 20 minutes. One thing I have found is this year I started switching from conventional metal canning lids to the Tattler lids and I have unfortunately had several (too many for my liking) jars of various foods, including sauerkraut, go bad. Before this year I only had one jar in over 30 years of canning go bad on me. This year I've had at least 10 bad jars. So, if you use the Tattler lids, be aware that there is definitely a learning curve in how to use them, and if you do use them, check your jars regularly for signs of spoilage. I really like using the lids and am sure the problem is with me, but I am really disappointed with the amount of spoilage I've had this year.ElderberryWine4uhttps://www.blogger.com/profile/05359661837742907170noreply@blogger.comtag:blogger.com,1999:blog-10330066.post-90808479852486064542011-12-30T11:41:11.726-06:002011-12-30T11:41:11.726-06:00Well my finished product is in the canner and I ha...Well my finished product is in the canner and I have a couple questions. I used pint jars and I have a 22 Qt Pressure Canner, I stacked them, do you see any problem with stacking them? My pressure canner book states you can stack with a flat rack between them. Do you do a 20 minute count down for pint and quart jars? How would I know if it doesn't turn out? You said you had to toss some out in the past, why did you toss it out? I really liked your article and thank you in advance for answering my questions.<br />One of your canning friends, DebAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-10330066.post-72992265684862589322011-10-31T13:06:35.058-05:002011-10-31T13:06:35.058-05:00I add fresh dill when frementing and when I'm ...I add fresh dill when frementing and when I'm ready to can I pull out the whole stems, caraway seed is also one of my additions. To decrease the sourness I also add napa cabbage about one third of the amount of green cabbageAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-10330066.post-58378416602077790542011-09-07T21:05:20.802-05:002011-09-07T21:05:20.802-05:00Gee, Lorane Gal, I have never put a towel between ...Gee, Lorane Gal, I have never put a towel between the kraut and the plate. I guess my answer to you is: when in doubt, don't.JoycePhttp://swampcreekfarm.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-10330066.post-35638803583017419052011-09-07T15:33:15.719-05:002011-09-07T15:33:15.719-05:00I started my Krat in a crock using another recipe ...I started my Krat in a crock using another recipe that did not mention using onions on top, and it said to put a clean dish towel over the Krout before the plate and weight. It seems to be doing well, but should I remove the towel? It's been setting for one week and foaming.Lorane Galnoreply@blogger.comtag:blogger.com,1999:blog-10330066.post-66036009825977246842011-08-09T19:07:33.008-05:002011-08-09T19:07:33.008-05:00I didn't really answer your question, did I, C...I didn't really answer your question, did I, Captsteven? Well, it's 3-4 onions per layer, but as I said in the previous comment, onions are really optional.JoycePhttp://swampcreekfarm.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-10330066.post-86585645311837904522011-08-09T10:36:16.993-05:002011-08-09T10:36:16.993-05:00Thank you! Onions are just a matter of taste. If...Thank you! Onions are just a matter of taste. If you like onions, add more. If you don't like onions, don't add any. Truthfully, I can't distinguish the onions from the cabbage when the kraut is finished fermenting. Good luck with your kraut!JoycePhttp://swampcreekfarm.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-10330066.post-11558401314178496322011-08-09T01:12:50.721-05:002011-08-09T01:12:50.721-05:00Great article....I just followed part one for my f...Great article....I just followed part one for my first ever attempt at making kraut. It was an interesting process. the only thing I am not sure of is the amount of onions to use...is it 3 or 4 per layer or batch? Anyway, am really looking forward to the next six weeks to see what happens.Thanks for all of your experience and all of the answers to everyone's questions...I really learned a lot. Thanks againCaptstevennoreply@blogger.com