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ekgrows

Deferred canning of fermented foods

ekgrows
9 years ago

I have a small but steady supply of cabbage coming in - turnips will be next. Basically - I get all produce that either doesn't sell at the farmers market, or is not "pretty" enough to sell. So - I will have multiple, small batches of sauerkraut and sauerruben going all summer long. I know that they last quite a while in the fridge, but I would also like to can some, and I would prefer to not go thru all the work of canning for a jar or two of kraut. So - is there any reason that I cant keep the finished kraut in the fridge - say for a couple weeks until I have enough batches done to justify pulling out the canner? Or should the canning be done as soon as the kraut is done? I guess another option is to wait until I have enough cabbage to make a big batch of kraut, but when I get 1-3 small cabbages a week, that could take a while, and I'd prefer to make it with fresh cabbage.

If anyone has any insight, I'd appreciate hearing it. Thanks a lot!!!! :)

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