Sauerkraut

 

If you prefer to can your kraut, pack the sauerkraut and juices into

pint or quart mason jars, leaving 2 inch headspace at the top of

each jar. Close the jars with two-piece caps. Immerse the jars in a

canner of water heated to about 140°F and bring the water to a boil.

Keeping the water at a gentle boil, process pint jars for 20 minutes,

quart jars for 25 minutes.