Cabbage was on sale for 15¢ per pound, and I bought 5 huge heads; about 4.5
pounds each. That is the cheapest I've seen cabbage in about 5 or 10
years. I cut up 2 heads and Wife says it's stinking up the house (just
cutting it, not cooking it.) I'll finish tomorrow when she's not home, but
I have 3 half-gallon jars ready to go in the basement. I figured out that
a half-gallon jar will hold about 1 kilogram of thinly sliced cabbage if
you really cram in it there. And a tablespoon of pickling salt is about 20
grams. So after the first jar, I don't have to weigh anything because
that's the right 50:1 ratio.

Pack the jars with as much sliced cabbage as you can get in it, add 1
tablespoon of salt, fill slowly with simmering water (dissolves the salt
and it displaces the trapped air), cap the jars, and store for a month or
so in a cool place where it's OK if they leak. Use your nastiest rusty
rings because the salt that leaks out will ruin them.

I've never used half-gallon canning jars before, I usually use quarts. I
also am trying plastic 1-pieces lids instead of metal 2-pieces canning lids.

Best regards,
Bob

In article >, zxcvbob
> wrote:

> Cabbage was on sale for 15¢ per pound, and I bought 5 huge heads;
> about 4.5 pounds each. That is the cheapest I've seen cabbage in
> about 5 or 10 years. I cut up 2 heads and Wife says it's stinking up
> the house (just cutting it, not cooking it.) I'll finish tomorrow
> when she's not home, but I have 3 half-gallon jars ready to go in the
> basement. I figured out that a half-gallon jar will hold about 1
> kilogram of thinly sliced cabbage if you really cram in it there.
> And a tablespoon of pickling salt is about 20 grams. So after the
> first jar, I don't have to weigh anything because that's the right
> 50:1 ratio.

> Pack the jars with as much sliced cabbage as you can get in it, add 1
> tablespoon of salt, fill slowly with simmering water (dissolves the salt
> and it displaces the trapped air), cap the jars, and store for a month or
> so in a cool place where it's OK if they leak. Use your nastiest rusty
> rings because the salt that leaks out will ruin them.
>
> I've never used half-gallon canning jars before, I usually use quarts. I
> also am trying plastic 1-pieces lids instead of metal 2-pieces canning
> lids.
>
> Best regards,
> Bob

Hmmm, you're tempting me to try it, Bob. Lord knows I've got the half
gallon jars for it.
--
-Barb, <www.jamlady.eboard.com> updated 3-13-04.
Rec.food.cooking's Preserved Fruit Administrator (I've got
the button to prove it!)
"The only difference between a rut and a grave is
the depth of the hole."

In article >, zxcvbob
> wrote:

> Cabbage was on sale for 15¢ per pound, and I bought 5 huge heads;
> about 4.5 pounds each. That is the cheapest I've seen cabbage in
> about 5 or 10 years. I cut up 2 heads and Wife says it's stinking up
> the house (just cutting it, not cooking it.) I'll finish tomorrow
> when she's not home, but I have 3 half-gallon jars ready to go in the
> basement. I figured out that a half-gallon jar will hold about 1
> kilogram of thinly sliced cabbage if you really cram in it there.
> And a tablespoon of pickling salt is about 20 grams. So after the
> first jar, I don't have to weigh anything because that's the right
> 50:1 ratio.

> Pack the jars with as much sliced cabbage as you can get in it, add 1
> tablespoon of salt, fill slowly with simmering water (dissolves the salt
> and it displaces the trapped air), cap the jars, and store for a month or
> so in a cool place where it's OK if they leak. Use your nastiest rusty
> rings because the salt that leaks out will ruin them.
>
> I've never used half-gallon canning jars before, I usually use quarts. I
> also am trying plastic 1-pieces lids instead of metal 2-pieces canning
> lids.
>
> Best regards,
> Bob

Hmmm, you're tempting me to try it, Bob. Lord knows I've got the half
gallon jars for it.
--
-Barb, <www.jamlady.eboard.com> updated 3-13-04.
Rec.food.cooking's Preserved Fruit Administrator (I've got
the button to prove it!)
"The only difference between a rut and a grave is
the depth of the hole."

>Melba's Jammin' writes:
>
> wrote:
>>
>> Cabbage was on sale for 15¢ per pound, and I bought 5 huge heads;
>> about 4.5 pounds each. That is the cheapest I've seen cabbage in
>> about 5 or 10 years. I cut up 2 heads and Wife says it's stinking up
>> the house (just cutting it, not cooking it.) I'll finish tomorrow
>> when she's not home, but I have 3 half-gallon jars ready to go in the
>> basement. I figured out that a half-gallon jar will hold about 1
>> kilogram of thinly sliced cabbage if you really cram in it there.
>> And a tablespoon of pickling salt is about 20 grams. So after the
>> first jar, I don't have to weigh anything because that's the right
>> 50:1 ratio.
>
>> Pack the jars with as much sliced cabbage as you can get in it, add 1
>> tablespoon of salt, fill slowly with simmering water (dissolves the salt
>> and it displaces the trapped air), cap the jars, and store for a month or
>> so in a cool place where it's OK if they leak. Use your nastiest rusty
>> rings because the salt that leaks out will ruin them.
>>
>> I've never used half-gallon canning jars before, I usually use quarts. I
>> also am trying plastic 1-pieces lids instead of metal 2-pieces canning
>> lids.
>>
>> Best regards,
>> Bob
>
>Hmmm, you're tempting me to try it, Bob. Lord knows I've got the half
>gallon jars for it.

Methinks you need to first do some research, that's not how to make
sauerkraut... that will make a big stinkin' mess.
---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

>Melba's Jammin' writes:
>
> wrote:
>>
>> Cabbage was on sale for 15¢ per pound, and I bought 5 huge heads;
>> about 4.5 pounds each. That is the cheapest I've seen cabbage in
>> about 5 or 10 years. I cut up 2 heads and Wife says it's stinking up
>> the house (just cutting it, not cooking it.) I'll finish tomorrow
>> when she's not home, but I have 3 half-gallon jars ready to go in the
>> basement. I figured out that a half-gallon jar will hold about 1
>> kilogram of thinly sliced cabbage if you really cram in it there.
>> And a tablespoon of pickling salt is about 20 grams. So after the
>> first jar, I don't have to weigh anything because that's the right
>> 50:1 ratio.
>
>> Pack the jars with as much sliced cabbage as you can get in it, add 1
>> tablespoon of salt, fill slowly with simmering water (dissolves the salt
>> and it displaces the trapped air), cap the jars, and store for a month or
>> so in a cool place where it's OK if they leak. Use your nastiest rusty
>> rings because the salt that leaks out will ruin them.
>>
>> I've never used half-gallon canning jars before, I usually use quarts. I
>> also am trying plastic 1-pieces lids instead of metal 2-pieces canning
>> lids.
>>
>> Best regards,
>> Bob
>
>Hmmm, you're tempting me to try it, Bob. Lord knows I've got the half
>gallon jars for it.

Methinks you need to first do some research, that's not how to make
sauerkraut... that will make a big stinkin' mess.
---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

PENMART01 wrote:
>>Melba's Jammin' writes:
>>
> wrote:
>>
>>>Cabbage was on sale for 15¢ per pound, and I bought 5 huge heads;
>>>about 4.5 pounds each. That is the cheapest I've seen cabbage in
>>>about 5 or 10 years. I cut up 2 heads and Wife says it's stinking up
>>>the house (just cutting it, not cooking it.) I'll finish tomorrow
>>>when she's not home, but I have 3 half-gallon jars ready to go in the
>>>basement. I figured out that a half-gallon jar will hold about 1
>>>kilogram of thinly sliced cabbage if you really cram in it there.
>>>And a tablespoon of pickling salt is about 20 grams. So after the
>>>first jar, I don't have to weigh anything because that's the right
>>>50:1 ratio.
>>
>>>Pack the jars with as much sliced cabbage as you can get in it, add 1
>>>tablespoon of salt, fill slowly with simmering water (dissolves the salt
>>>and it displaces the trapped air), cap the jars, and store for a month or
>>>so in a cool place where it's OK if they leak. Use your nastiest rusty
>>>rings because the salt that leaks out will ruin them.
>>>
>>>I've never used half-gallon canning jars before, I usually use quarts. I
>>>also am trying plastic 1-pieces lids instead of metal 2-pieces canning
>>>lids.
>>>
>>>Best regards,
>>>Bob
>>
>>Hmmm, you're tempting me to try it, Bob. Lord knows I've got the half
>>gallon jars for it.
>
>
> Methinks you need to first do some research, that's not how to make
> sauerkraut... that will make a big stinkin' mess.


A big stinking mess if you eat too much of it at once. Don't ask me how
I know this...

The only thing I don't know is if the added water increases the salt
requirement. I've made sauerkraut like this many times in quart jars
and it comes out perfect -- but I need to check my notes and see exactly
how much salt per jar I used (I think it was 2 tsp), and weight the
contents of cabbage that I can cram into a quart jar. 50:1 is the
classic ratio of cabbage to salt for making sauerkraut.

Best regards,
Bob

PENMART01 wrote:
>>Melba's Jammin' writes:
>>
> wrote:
>>
>>>Cabbage was on sale for 15¢ per pound, and I bought 5 huge heads;
>>>about 4.5 pounds each. That is the cheapest I've seen cabbage in
>>>about 5 or 10 years. I cut up 2 heads and Wife says it's stinking up
>>>the house (just cutting it, not cooking it.) I'll finish tomorrow
>>>when she's not home, but I have 3 half-gallon jars ready to go in the
>>>basement. I figured out that a half-gallon jar will hold about 1
>>>kilogram of thinly sliced cabbage if you really cram in it there.
>>>And a tablespoon of pickling salt is about 20 grams. So after the
>>>first jar, I don't have to weigh anything because that's the right
>>>50:1 ratio.
>>
>>>Pack the jars with as much sliced cabbage as you can get in it, add 1
>>>tablespoon of salt, fill slowly with simmering water (dissolves the salt
>>>and it displaces the trapped air), cap the jars, and store for a month or
>>>so in a cool place where it's OK if they leak. Use your nastiest rusty
>>>rings because the salt that leaks out will ruin them.
>>>
>>>I've never used half-gallon canning jars before, I usually use quarts. I
>>>also am trying plastic 1-pieces lids instead of metal 2-pieces canning
>>>lids.
>>>
>>>Best regards,
>>>Bob
>>
>>Hmmm, you're tempting me to try it, Bob. Lord knows I've got the half
>>gallon jars for it.
>
>
> Methinks you need to first do some research, that's not how to make
> sauerkraut... that will make a big stinkin' mess.


A big stinking mess if you eat too much of it at once. Don't ask me how
I know this...

The only thing I don't know is if the added water increases the salt
requirement. I've made sauerkraut like this many times in quart jars
and it comes out perfect -- but I need to check my notes and see exactly
how much salt per jar I used (I think it was 2 tsp), and weight the
contents of cabbage that I can cram into a quart jar. 50:1 is the
classic ratio of cabbage to salt for making sauerkraut.

Best regards,
Bob

> zxcvbob writes:
>
>PENMART01 wrote:
>>>Melba's Jammin' writes:
> wrote:
>>>
>>>>Cabbage was on sale for 15¢ per pound, and I bought 5 huge heads;
>>>>about 4.5 pounds each. That is the cheapest I've seen cabbage in
>>>>about 5 or 10 years. I cut up 2 heads and Wife says it's stinking up
>>>>the house (just cutting it, not cooking it.) I'll finish tomorrow
>>>>when she's not home, but I have 3 half-gallon jars ready to go in the
>>>>basement. I figured out that a half-gallon jar will hold about 1
>>>>kilogram of thinly sliced cabbage if you really cram in it there.
>>>>And a tablespoon of pickling salt is about 20 grams. So after the
>>>>first jar, I don't have to weigh anything because that's the right
>>>>50:1 ratio.
>>>
>>>>Pack the jars with as much sliced cabbage as you can get in it, add 1
>>>>tablespoon of salt, fill slowly with simmering water (dissolves the salt
>>>>and it displaces the trapped air), cap the jars, and store for a month or
>>>>so in a cool place where it's OK if they leak. Use your nastiest rusty
>>>>rings because the salt that leaks out will ruin them.
>>>>
>>>>I've never used half-gallon canning jars before, I usually use quarts. I
>>>>also am trying plastic 1-pieces lids instead of metal 2-pieces canning
>>>>lids.
>>>>
>>>>Best regards,
>>>>Bob
>>>
>>>Hmmm, you're tempting me to try it, Bob. Lord knows I've got the half
>>>gallon jars for it.
>>
>>
>> Methinks you need to first do some research, that's not how to make
>> sauerkraut... that will make a big stinkin' mess.
>
>
>A big stinking mess if you eat too much of it at once. Don't ask me how
>I know this...
>
>The only thing I don't know is if the added water increases the salt
>requirement. I've made sauerkraut like this many times in quart jars
>and it comes out perfect -- but I need to check my notes and see exactly
>how much salt per jar I used (I think it was 2 tsp), and weight the
>contents of cabbage that I can cram into a quart jar. 50:1 is the
>classic ratio of cabbage to salt for making sauerkraut.

http://abe.www.ecn.purdue.edu/~agen5...rautindex.html

---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

> zxcvbob writes:
>
>PENMART01 wrote:
>>>Melba's Jammin' writes:
> wrote:
>>>
>>>>Cabbage was on sale for 15¢ per pound, and I bought 5 huge heads;
>>>>about 4.5 pounds each. That is the cheapest I've seen cabbage in
>>>>about 5 or 10 years. I cut up 2 heads and Wife says it's stinking up
>>>>the house (just cutting it, not cooking it.) I'll finish tomorrow
>>>>when she's not home, but I have 3 half-gallon jars ready to go in the
>>>>basement. I figured out that a half-gallon jar will hold about 1
>>>>kilogram of thinly sliced cabbage if you really cram in it there.
>>>>And a tablespoon of pickling salt is about 20 grams. So after the
>>>>first jar, I don't have to weigh anything because that's the right
>>>>50:1 ratio.
>>>
>>>>Pack the jars with as much sliced cabbage as you can get in it, add 1
>>>>tablespoon of salt, fill slowly with simmering water (dissolves the salt
>>>>and it displaces the trapped air), cap the jars, and store for a month or
>>>>so in a cool place where it's OK if they leak. Use your nastiest rusty
>>>>rings because the salt that leaks out will ruin them.
>>>>
>>>>I've never used half-gallon canning jars before, I usually use quarts. I
>>>>also am trying plastic 1-pieces lids instead of metal 2-pieces canning
>>>>lids.
>>>>
>>>>Best regards,
>>>>Bob
>>>
>>>Hmmm, you're tempting me to try it, Bob. Lord knows I've got the half
>>>gallon jars for it.
>>
>>
>> Methinks you need to first do some research, that's not how to make
>> sauerkraut... that will make a big stinkin' mess.
>
>
>A big stinking mess if you eat too much of it at once. Don't ask me how
>I know this...
>
>The only thing I don't know is if the added water increases the salt
>requirement. I've made sauerkraut like this many times in quart jars
>and it comes out perfect -- but I need to check my notes and see exactly
>how much salt per jar I used (I think it was 2 tsp), and weight the
>contents of cabbage that I can cram into a quart jar. 50:1 is the
>classic ratio of cabbage to salt for making sauerkraut.

http://abe.www.ecn.purdue.edu/~agen5...rautindex.html

---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."