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Deferred canning of fermented foods

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Posted by ekgrows (My Page) on
Sat, Aug 2, 14 at 16:03

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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RE: Deferred canning of fermented foods

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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?

No. Not as long as it is fully fermented and you follow the how to can kraut instructions from NCHFP.

Dave

Here is a link that might be useful: Canning sauerkraut

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RE: Deferred canning of fermented foods

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Thanks Dave! None of my books mentioned anything about canning it later. I thought it would not be an issue, but just wanted to make sure :)

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