When I can sauerkraut, the jar lids never seal. Is this okay?

Answer 1

No, it is not okay if you intend to store it for more than 7 days. The acidity will keep it for that long, but otherwise dangerous microbes can grow and cause serious illness. Call the jar manufacturer and explain your problem - it could be that the jar is too full, too empty, or there is a seal problem. The matter is to be taken very seriously.

Good Luck!

Answer 2

Fully fermented sauerkraut may be kept tightly covered in the refrigerator for a few months, it can be frozen in sealed freezer bags, or it may be canned as follows: Hot Pack: Bring sauerkraut and liquid slowly to a boil in a large kettle, stirring frequently. Remove from heat and fill jars rather firmly with sauerkraut and juices, leaving 1/2-inch headspace.

Raw Pack: Pack jars with sauerkraut and cover with juices, leaving 1/2-inch headspace. Adjust jar lids and process.

Hot Pack:


Pint jars...........10 minutes Quart jars........15 minutes
Raw Pack:

Pint jars.........20 minutes Quart jars.......25 minutes

Answer 3

No, it's not okay nor safe.

Double check your recipe, and look into some other canning recipes for sauerkraut... make sure you are leaving enough head room and are water processing (fully submerged) for the correct length of time (take altitude into account also if you are at higher altitude). Make sure your rims are clean before placing the warmed sealers on.

Canning is not something to mess around with.

Answer 4

My ex's family used to make kraut in a crock and when it came to putting it up, they froze it in freezer bags. Maybe an option?

Answer 5

they should seal.
boil your lids,
and tighten them real TIGHT.
they should pop when they are sealed.

throw all unsealed canned items out, or use them within the first few days after canning.

Answer 6

no it is not ok. they have to seal. in fact you should hear them seal while cooling. they will pop

Answer 7

no,unless you eat it right away!