Canning Sauerkraut

You can store sauerkraut for several months in the refrigerator without any further processing. If you want to store it longer, or if you don’t want to take up a large space with several jars of kraut, you will want to can it using the water bath canning method.

Once you have made a lovely batch of sauerkraut using this recipe, follow the easy below directions to can some for shelf storage. Please review the water bath canning method before you begin.

You can process your sauerkraut in a water bath canner using one of two methods:

  1. Hot pack – Bring kraut and liquid slowly to a boil in a large kettle, stirring frequently. Remove from heat and fill jars rather firmly with kraut and juices, leaving 1/2-inch headspace.
  2. Raw pack – Fill jars firmly with kraut and cover with juices, leaving 1/2-inch headspace.

Adjust lids and process according to the chart.

Recommended process time for Sauerkraut in a boiling-water canner.
Process Time at Altitudes of
Style of Pack Jar Size 0 – 1,000 ft 1,001 – 3,000 ft 3,001 – 6,000 ft Above 6,000 ft
Hot Pints 10 min 15 15 20
Quarts 15 20 20 25
Raw Pints 20 25 30 35
Quarts 25 30 35 40

Let me know how your kraut canning went in the comments below! I’d love to hear any of your results or if you have different methods.


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