SAUERKRAUT IN A JAR


PUT CAPS IN SMALL PAN AND BRING TO AND KEEP
THEM SIMMERING

I POUR SCALDING WATER PARTWAY INTO MY JARS AND
DUMP RIGHT BEFORE I FILL

SLICE CABBAGE SHREDS...(I MAKE THICKER THAN
BOUGHT)

PACK CABBAGE INTO CLEAN JARS

ADD

1 TEASPOON SALT

1 TABLESPOON VINEGAR

1 TEASPOON SUGAR

POUR BOILING WATER OVER AND LET SETTLE. ADD
MORE WATER TO COME TO 1/2 INCH FROM TOP.

PUT HOT LID ON AND SEAL.


THATS IT FOLKS !!!!!

LET SET 4 WEEKS BEFORE USING...........IT WILL
SET ON SHELVES FOR A YEAR AT LEAST :0)

MUCH BETTER THAN THE KIND YOU BUY"