Oui the mind is a spinnin', here is the link for fermenting the cabbage prior to canning.
Rosie had so many old school recipes and some are on Heavy Metal Spatula
Canning Granny has a great little post on how to do this with out all the gizmo's and high end tools. Go and check her site out.
It is always a good idea to check out more than one site.
Here is the National Center for Home Food Rules.
Also got a comment that "If you can it, you'll lose all the good bacteria that you just created. It will keep for many, many months in jars in the fridge and will just get better!" So now you have choices.
Once the kraut was at a steady simmer for 15 minutes I filled the jars, cleaned the rims, and capped them and water bathed them.
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 head space.
Raw pack – Fill jars firmly with kraut and cover with juices, leaving 1/2-inch head space.
Adjust lids and process according to the recommendations in Table 1 below
|Table 1. 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|
This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009.
Look at the jalapenos at the bottom that should pack quite a Boom boom boom.
Please note you will loose the lactic acid bacteria of your fermented food when water bath canned at any temperature above 161 F. And they also loose it by using your fermented food in warm cooking.