David Spade has a beard?? Lol! David Spade cracks me up. I have my sauerkraut in a gallon jar but I want to can it so am pleased to find your video….thank you. I was going to make homemade apple pie filling but I just did not get it done…so. I wish I could get my younger son, who is diabetic and tired of being diabetic, and who lives several hours away from me, interested in cooking and canning. I am 75, he is 54 and he is not married, so another reason I wish he loved to cook as much as his mother always has. I also have five daughters…and had an older son whom we lost three years ago…Rick loved to cook and most of my girls like to cook but none of them are into canning like I have been since I was in my early 20’s in 1972. Thank you for posting this…I really needed it.
Great video. I just put some cabbage in my fermenting bucket and looking for ways to can it in a few weeks. You made it look simple. Appreciate it. Oh, and you have a new subscriber. God bless.
I think most people who did not grow up eating sauerkraut, do not realize that it, especially the store bought kind, tastes ever so much better if you put it in a colander and give it a quick rinse under running cold water before you cook it. I like to cut an onion in half then slice the onion, sauté it in some bacon grease or butter, THEN add the sauerkraut, simmer it for about 20, 30 minutes. If it is the main dish, I like to add some peeled, cut in quarters, red potatoes, a cup or two of chicken broth, a half of a cup of white wine, two packed down tablespoons of brown sugar, set a pound of polish sausage cut in 3 “ pieces on top after giving it a stir, put on a lid and let it simmer till the potatoes are tender and the sausage is heated through. Then I like to use a tablespoon or two of cornstarch mixed with some cold water, poured into the simmering liquid to thicken it all nice before serving. For a special treat, I like to add two cored, unpeeled cooking apples on top for the last 15 minutes or so before serving. Add some fresh baked whole wheat or rye bread and butter…mmmmmm…really good and best when made with homemade sauerkraut. I think sauerkraut is one of the easiest homemade fermented foods to make and then can. I love sauerkraut. Seems like people either love it or they hate it but I also think the people that hate it have just not had it fixed right.
I grew up making sauerkraut exactly this way. No one in my family makes it anymore but I do believe I am getting ready to make some. Oh and my Nanny ( my grandma) used to make kraut dumplings I know it sounds weird but it was a jar or two of kraut and some bisquick drop dumplings not she might have put some chicken broth in it I cant remember exactly all I remember is it was sooo good. But i also sat and ate a jar as a snack back then.lol Thank you for making this video I truly appreciate it.
What did you do with the juices on top? Did you drain any off? I have like a good 2 inches on mine. Also, do you get any yucky kraut on the top that you discard? I watched your first video, it was exactly how my mother-in-law made it. My husband I helped her and I guess I kind of took for granted and didn't watch every step. She kept it in her basement and told us when it was ready and she split it up for each of us. She passed away 3 years ago and it took us that long to do it again. I did do the one thing she told us. She put a few cabbage leaves over the top to protect it and then the plate and weight. We just started it yesterday....so it is starting to ferment.
I topped off the jars with any extra juice. You may get some discolored cabbage at the top if light or air get to it. Just throw it away and use the good under it.
If pressure canning that is where I had an issue with syphoning not so much with water bath canning. But this looks great! I have a 5 gallon crock of kraut to get out of the ferment
It will last that long without doing the water bath. Water bath kills the probiotics. Just put in the ref., it will stop the fermentation and keep the good probiotics.
@@preachersdayoff Why do you put it in a water bath? Doesn't that kill off all the good probiotics? Why not just jar them and put them on the shelf or in the refrig? Doesn't canning it just turn good probiotics into dead Kraut?
Preacher, I have a question. I was told by someone that in order to can your fermented sauerkraut you must wait the full 6 weeks so that your acid increases enough for it to be safe on the shelf for months or a year. Have you heard anything about this? Thanks from Nova Scotia
Yes, but I don't need an open crock setting on my shelf for the next year and its hard to share it with others when you have to keep it submerged in brine.
I've never been a sauerkraut fan, but I think that's probably because I don't like a lot of vinegar based dishes. I don't think I've ever tried the salt-based kind like you just made.
My husband hates anything sour or made with vinegar. To get him to eat saurkraut I pour off and squeeze out most of the juice. I then heat it with a little pancake syrup and brown sugar. I was raised on regular kraut and always loved it but, this way is good too especially with bbq ribs and mashed or baked potatoes
All you need to do is rinse your kraut good, before serving. It shouldn't set your teeth on edge. LOL If you would like my recipe for home-cooked kraut, I left it in the comment section on preacher's previous video. m.ruclips.net/video/p-iQFzfafGE/видео.html
@@tammypurtee8770 If vinegar is in the Kraut then it is not Kraut, it is pickled cabbage. Make some real Kraut, do it right and he will love it and it will heal him, we all need gut health.
I think I want to can me some deer meat. My family canned stuff my whole life. I ain't too good to do it myself. Them fish are calling you Preacher....don't let the heat deter you lol! We bout to die down here, humidity is BAD!
A guy in church gave me some canned deer burger last year, and it was good. He added a bunch of seasoning to it when he canned it so it came out like taco meat. I just got home after being up north for 2 weeks and I'm miserable in the heat. But as soon as I get caught up at the office, I'm going to the creek fishing... or maybe just to swim.
I gave most of that batch away. Once you expose it to the air it needs to eaten within a few days or canned. I have a 1/2 gal jar on my counter that I've been eating on for 4 months.
@@preachersdayoff : It doesn't have to be canned when exposed to air, just refrigerated. If you kill off the healthy stuff then there is really no point in going to all the trouble to make it yourself.
For sure the probiotic kraut is best but it’s also a good idea to can some if u find a good sale and don’t want to eat it all within a year or if the grid goes down you still have some canned stuff to feed all your kiddos and fry up over the fire with some onions. This is still a fantastic tutorial and this mom of 5 during a pandemic sure appreciates it. Great video Preacher. Keep preaching Jesus, don’t let anything get you down. God bless from Nova Scotia
I have an eight gallon crock full of kraut ready to be canned. Your video was very helpful.
Thanks so much, I hope it turns out well.
David Spade has a beard?? Lol! David Spade cracks me up. I have my sauerkraut in a gallon jar but I want to can it so am pleased to find your video….thank you. I was going to make homemade apple pie filling but I just did not get it done…so. I wish I could get my younger son, who is diabetic and tired of being diabetic, and who lives several hours away from me, interested in cooking and canning. I am 75, he is 54 and he is not married, so another reason I wish he loved to cook as much as his mother always has. I also have five daughters…and had an older son whom we lost three years ago…Rick loved to cook and most of my girls like to cook but none of them are into canning like I have been since I was in my early 20’s in 1972. Thank you for posting this…I really needed it.
Glad I could help.
Great video. I just put some cabbage in my fermenting bucket and looking for ways to can it in a few weeks. You made it look simple. Appreciate it. Oh, and you have a new subscriber. God bless.
Thanks for hanging around Bob!
Enjoyed the video! The cutting board under the jars is a great tip! Hoping I have enough survive the taste tests to can! Thanks for sharing!
I make it in 5 gal buckets now. LOL
Thank you! Exactly what I was looking for
Glad I could help!
A lot of people do not like sauerkraut, but I like it pretty good. Cool video
Thanks. I hated kraut until about 10 yrs ago and now that I make my own, I love it.
I think most people who did not grow up eating sauerkraut, do not realize that it, especially the store bought kind, tastes ever so much better if you put it in a colander and give it a quick rinse under running cold water before you cook it. I like to cut an onion in half then slice the onion, sauté it in some bacon grease or butter, THEN add the sauerkraut, simmer it for about 20, 30 minutes. If it is the main dish, I like to add some peeled, cut in quarters, red potatoes, a cup or two of chicken broth, a half of a cup of white wine, two packed down tablespoons of brown sugar, set a pound of polish sausage cut in 3 “ pieces on top after giving it a stir, put on a lid and let it simmer till the potatoes are tender and the sausage is heated through. Then I like to use a tablespoon or two of cornstarch mixed with some cold water, poured into the simmering liquid to thicken it all nice before serving. For a special treat, I like to add two cored, unpeeled cooking apples on top for the last 15 minutes or so before serving. Add some fresh baked whole wheat or rye bread and butter…mmmmmm…really good and best when made with homemade sauerkraut. I think sauerkraut is one of the easiest homemade fermented foods to make and then can. I love sauerkraut. Seems like people either love it or they hate it but I also think the people that hate it have just not had it fixed right.
Man that kraut looks good. Kraut, polish sausage and a big slice of toasted sour dough bread would be delicious!👍🏻
Your speaking my language bro
Making me hungry!
its an addiction, i can eat a pint right out of the jar in one sitting. great video, thanks!
Used your vid as a tutorial. Canned my first batch today! Thanks.
I hope it turns out good for you.
Always enjoy watching your vidros. I grew many heads of cabbage this year. Vant wait to can myself
Thanks Robert, I hope it turns out good for you.
What other kitchen instructions do you do? This was SO GREAT! Mine's just out of the canner after following your instructions. Love and Blessings!!
That is awesome! I have a "preacher's kitchen" play list on my home page that has a bunch of canning and cooking recipes.
Looks good Preacher thank you for the tutorials!
My pleasure!!
My mouth was watering watching this . I love kraut .
Me too!
I grew up making sauerkraut exactly this way. No one in my family makes it anymore but I do believe I am getting ready to make some.
Oh and my Nanny ( my grandma) used to make kraut dumplings I know it sounds weird but it was a jar or two of kraut and some bisquick drop dumplings not she might have put some chicken broth in it I cant remember exactly all I remember is it was sooo good. But i also sat and ate a jar as a snack back then.lol
Thank you for making this video I truly appreciate it.
I also grew up with sauerkraut and dumplings, have been dreaming about them.
@@naomihukes8283 Oh my goodness someone else besides my family who knows what I am talking about.
I want to make some so bad
You did a very good video Preacher.
Thanks
I can almost taste that fresh kraut, I have always liked it, I know, some people are not fond of it at all,,
I took a liking to it about 10 years ago and once I ate homemade kraut I was hooked.
That looks good! Haven’t had any homemade kraut for at least 3 months! 😁
Subscribed to your channel. Really enjoying your videos! 😊
Thanks for watching, it means a lot.
Does water bathing remove the probiotic benifits
Yes, but it is the only safe way to share it with others that doesn't have to be eaten quickly.
You could always skip the water bath and store in the fridge for a year or so
Lot of work looks good I never new it takes that long to make it
I've heard of some people keeping kraut in the crock for up to 6 months. Not me.
What did you do with the juices on top? Did you drain any off? I have like a good 2 inches on mine. Also, do you get any yucky kraut on the top that you discard? I watched your first video, it was exactly how my mother-in-law made it. My husband I helped her and I guess I kind of took for granted and didn't watch every step. She kept it in her basement and told us when it was ready and she split it up for each of us. She passed away 3 years ago and it took us that long to do it again. I did do the one thing she told us. She put a few cabbage leaves over the top to protect it and then the plate and weight. We just started it yesterday....so it is starting to ferment.
I topped off the jars with any extra juice. You may get some discolored cabbage at the top if light or air get to it. Just throw it away and use the good under it.
If pressure canning that is where I had an issue with syphoning not so much with water bath canning. But this looks great! I have a 5 gallon crock of kraut to get out of the ferment
I hope it works out well for you
Now I wanna make some! Looks good 😊
Try it, you'll like it
Is there anyway do can it without boiling? The high heat destroys the actual nutritional benefits of the kraut
Keep it submerged under the liquid and it will be fine. I gave most of it away so I had to can it.
Don't water bath it, that kills everything good about Kraut. Just put it in the refrigerator, it will last a year or more.
Like this the way I do it
Old School!
Thanks
Welcome
Great video. What would be the shelf life after canning?
One year for sure, maybe more
It will last that long without doing the water bath. Water bath kills the probiotics. Just put in the ref., it will stop the fermentation and keep the good probiotics.
Does the canning process kill off all the good probiotics?
Yes
Great video. What is the shelf life of the kraut after canning? I really enjoy the channel.
I would say a year or 2. Maybe longer depending on how you store it.
good job, love homemade kraut. you'd make a good pentecost preacher. hahahahah i've heard your voice before.
Thanks, but I'm a Baptist preacher.
@@preachersdayoff thats great, have a nice day.
This looks great! Just wondering if it is crisp?
Yes it's crisp. Adds a nice crunch to any hot dog
Does the time that the jars stay in the water bath depend on how high you are above sea level like it does for Jellies?
I would guess so. Check your canning manual.
Don't can it. Keep it alive by putting the finished product in the refrigerator. Will keep for a year or more.
@@Clayform14 that's what I was wondering. Heating must kill the good microbes...?
what a crock! looks delicious sir. might be my next thing to can.
Home made Kraut is way better than anything you can buy in the store.
im into making jerky, beef and venison. iv made pickles. this is next.
@@preachersdayoff Why do you put it in a water bath? Doesn't that kill off all the good probiotics? Why not just jar them and put them on the shelf or in the refrig? Doesn't canning it just turn good probiotics into dead Kraut?
@@Clayform14 water bath is not a good idea as all good bacteria will be killed, better to keep in fridge
How long would you process quarts?
I do not know, check the Ball Blue Book.
Preacher, I have a question. I was told by someone that in order to can your fermented sauerkraut you must wait the full 6 weeks so that your acid increases enough for it to be safe on the shelf for months or a year. Have you heard anything about this? Thanks from Nova Scotia
I haven't heard that. But I ate mine within 6 months of canning.
21 days
That is misinformation, the sauerkraut is ready in 5 days.
How much salt? Some video’s Ive seen them wait up to 6 weeks, what does that do?
3 tbs to 5lbs of cabbage. The longer you wait the tangier it gets. I have some uncanned on my counter that's 4 months old and still good.
Can you put s link for your crock!?! Like what size is it
That crock is a #5 or 5 gallon. It's really old and I have idea if this brand is even available anymore.
Aren’t you killing all of the probiotics in the crout?
Yes, but I don't need an open crock setting on my shelf for the next year and its hard to share it with others when you have to keep it submerged in brine.
I've never been a sauerkraut fan, but I think that's probably because I don't like a lot of vinegar based dishes. I don't think I've ever tried the salt-based kind like you just made.
All kraut is salt based but the longer you ferment it the more sour it gets. I don't like it when it makes your mouth draw up. Mine is pretty mild.
My husband hates anything sour or made with vinegar. To get him to eat saurkraut I pour off and squeeze out most of the juice. I then heat it with a little pancake syrup and brown sugar. I was raised on regular kraut and always loved it but, this way is good too especially with bbq ribs and mashed or baked potatoes
All you need to do is rinse your kraut good, before serving. It shouldn't set your teeth on edge. LOL If you would like my recipe for home-cooked kraut, I left it in the comment section on preacher's previous video. m.ruclips.net/video/p-iQFzfafGE/видео.html
@@tammypurtee8770 If vinegar is in the Kraut then it is not Kraut, it is pickled cabbage. Make some real Kraut, do it right and he will love it and it will heal him, we all need gut health.
@@Clayform14 even kraut made with salt has a vinegar like twang to it( although not as strong) and that's what he doesn't like.
Don't you lose the benefits of the sauerkraut by canning it? Heat will kill the probiotics, so it must be for the taste only.
Yes, but trying to keep this much kraut in a crock for over a year and sharing with others is much easier in a sealed, shelf stable jar.
I think I want to can me some deer meat. My family canned stuff my whole life. I ain't too good to do it myself. Them fish are calling you Preacher....don't let the heat deter you lol! We bout to die down here, humidity is BAD!
A guy in church gave me some canned deer burger last year, and it was good. He added a bunch of seasoning to it when he canned it so it came out like taco meat. I just got home after being up north for 2 weeks and I'm miserable in the heat. But as soon as I get caught up at the office, I'm going to the creek fishing... or maybe just to swim.
I don't get it. Why would you want to can sauerkraut and kill all the incredibly valuable probiotics, enzymes, and vitamins?
I gave most of that batch away. Once you expose it to the air it needs to eaten within a few days or canned. I have a 1/2 gal jar on my counter that I've been eating on for 4 months.
@@preachersdayoff : It doesn't have to be canned when exposed to air, just refrigerated. If you kill off the healthy stuff then there is really no point in going to all the trouble to make it yourself.
@@sandyk067 Exactly correct. Canning makes good Kraut into pickled cabbage. A waste of time to make the Kraut and then kill it.
For sure the probiotic kraut is best but it’s also a good idea to can some if u find a good sale and don’t want to eat it all within a year or if the grid goes down you still have some canned stuff to feed all your kiddos and fry up over the fire with some onions. This is still a fantastic tutorial and this mom of 5 during a pandemic sure appreciates it. Great video Preacher. Keep preaching Jesus, don’t let anything get you down. God bless from Nova Scotia
MAGA 2020!!
4 more years!