After fermenting in a crock for 4 weeks, we are going to can 50 pounds of kraut in quart jars. We know how long to water bath it, but the question is do I use the liquid in the crock or drain the sauerkraut and use fresh water?
2006-09-09 03:03:29 · 5 answers · asked by Former Atheist 4 in Food & Drink ➔ Cooking & Recipes
the liquid in the crock most definitely.
the "Fresh Water" As You Put it is very dangerous for bottling.(Even bottled mineral water)
It Could Even Have Botulinium spores in it.
Which is the no#1 enemy of bottling or canning because it doesn't need oxygen to grow.(It makes it's own out of water.)
You Could Put In Distilled Water or Precission filtered water, but whatever liquid U use, it'll have to be at 95-100 Degrees Celcius (Aswell as the Kraut) for it to work properly and safely.
2006-09-09 03:05:27 · answer #1 · answered by Spaghetti MY 5 · 0⤊ 0⤋
Use the water in the crock and I highly recommend buying a pressure canner as opposed to doing the hot water bath canning method. It is the ONLY safe way recommended to do any canning by the FDA to prevent deadly botulism poisoning. Hot water canning is unsafe and OBSOLETE because it is potentially and fatally dangerous.Check it (the FDA) out as I did just that the other day on a similar canning question.
2006-09-09 05:36:05 · answer #2 · answered by COACH 5 · 0⤊ 0⤋
Definitely - the liquid in the crock, if you need more add a little
water to it before the canning process.
I have also frozen the kraut, and it really turns out great.
Try a bag in the freezer, I just use it more rapidly than the
canned.
have fun.
2006-09-09 03:10:05 · answer #3 · answered by Anonymous · 0⤊ 1⤋
use the juice from the kraut
2006-09-09 03:15:32 · answer #4 · answered by jrsgurl62 4 · 0⤊ 0⤋
Canned food= cancer
2006-09-09 03:05:20 · answer #5 · answered by Gal in red 3 · 0⤊ 3⤋