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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Canned Kraut Recipe

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This recipe for Canned Kraut is from Granny Ader & Pa Jeter's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp. salt
1 tsp. sugar
boiling water
chopped cabbage
Directions:
Directions:
Chop cabbage fine. Pack in clean, sterilized jar. Add salt, sugar, fill with boiling water. Seal tightly.
Personal Notes:
Personal Notes:
When I was young, Mother used to make kraut in a big earthen crock and store it in the "derry" as we called it, which was a cellar behind the house. This place was always cool and spooky looking, but I went in there all the time anyway. The crock was covered with cheesecloth and allowed to "work". She would add the cabbage stalks on top. Those were my favorite. I used to sneak the top off and get one of the pickled cabbage stalks. Later, she canned the kraut with this recipe.

 

 

 

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