SAUERKRAUT FOR CANNING RECIPE | ALLRECIPES
Step-by-step directions for how to make and can your own sauerkraut.
Provided by MARCIAMOLINA
Categories Pickles
Total Time 2 hours 30 minutes
Prep Time 1 hours 0 minutes
Cook Time 1 hours 30 minutes
Yield 36 pints
Number Of Ingredients 2
Steps:
- Remove outer leaves and any undesirable portions from firm mature heads of cabbage; wash and drain. Cut into halves or quarters; remove core. Use a shredder or sharp knife to cut cabbage into thin shreds about the thickness of a dime.n
- In a large bowl, thoroughly mix 3 tablespoons salt with 5 lbs. shredded cabbage. Let salted cabbage stand for several minutes to wilt slightly; this allows packing without excessive breaking or bruising of the shreds.n
- Pack salted cabbage firmly and evenly into a large, clean pickling container. Using a wooden spoon, tapper or hands, press down firmly until the juice comes to the surface.n
- Repeat shredding, salting and packing of cabbage until the container is filled to within 3 to 4 inches of the top. If juice does not cover cabbage, add brine: 1 1/2 tablespoons salt to 1 quart water; bring brine to a boil; cool.n
- Cover cabbage with muslin or cheesecloth and tuck edges down against the inside of the container. Weight down cabbage under brine. Formation of gas bubbles indicates fermentation is taking place. Remove and discard scum formation each day. A room temperature of 70 degrees to 75 degrees F is best for fermenting cabbage. Fermentation is usually complete in 3 to 6 weeks.n
- TO CAN: Bring sauerkraut to a simmer (185 to 210degrees F). Do not boil. Pack hot cabbage into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Adjust caps. Process pints 15 minutes, quarts 20 minutes, in a boiling water canner.n
Nutrition Facts : Calories 32.6 calories, CarbohydrateContent 7.8 g, FatContent 0.1 g, FiberContent 2.7 g, ProteinContent 1.8 g, SodiumContent 1583.7 mg, SugarContent 4 g
BUTTERMILK-MUSHROOM PORK CHOPS RECIPE: HOW TO MAKE IT
I went through several variations before creating the pork chops my family considers perfect! I wanted something rich, delicious and tasty that was still relatively healthy. This is a delicious Sunday dinner idea because you can pop it in the slow cooker in the morning and let it cook while you are at church! I suggest serving it with salad or grilled asparagus. —Kristin Stone, Little Elm, Texa
Provided by Taste of Home
Categories Dinner
Total Time 03 hours 55 minutes
Prep Time 25 minutes
Cook Time 03 hours 30 minutes
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a shallow bowl, mix flour, 1/2 teaspoon salt and pepper. Add pork chops, one at a time, and toss to coat; shake off excess., In a large skillet, heat oil over medium-high heat; brown pork chops in batches. Transfer meat and drippings to a 4-qt. slow cooker., In same skillet, heat butter over medium heat. Add mushrooms; cook and stir until tender, 6-8 minutes. Add wine, stirring to loosen browned bits from pan. Pour mushroom mixture over pork chops; sprinkle with basil., Cook, covered, on low until meat is tender, 3-4 hours. Whisk together soup, buttermilk and remaining salt; pour over pork chops. Cook, covered, 30 minutes longer. Stir before serving. Serve with noodles; sprinkle with additional basil.
Nutrition Facts : Calories 376 calories, FatContent 19g fat (6g saturated fat), CholesterolContent 91mg cholesterol, SodiumContent 836mg sodium, CarbohydrateContent 11g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 37g protein.
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BUTTERMILK-MUSHROOM PORK CHOPS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 03 hours 55 minutes
Category Dinner
Calories 376 calories per serving
- In a shallow bowl, mix flour, 1/2 teaspoon salt and pepper. Add pork chops, one at a time, and toss to coat; shake off excess., In a large skillet, heat oil over medium-high heat; brown pork chops in batches. Transfer meat and drippings to a 4-qt. slow cooker., In same skillet, heat butter over medium heat. Add mushrooms; cook and stir until tender, 6-8 minutes. Add wine, stirring to loosen browned bits from pan. Pour mushroom mixture over pork chops; sprinkle with basil., Cook, covered, on low until meat is tender, 3-4 hours. Whisk together soup, buttermilk and remaining salt; pour over pork chops. Cook, covered, 30 minutes longer. Stir before serving. Serve with noodles; sprinkle with additional basil.
BUTTERMILK-MUSHROOM PORK CHOPS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 03 hours 55 minutes
Category Dinner
Calories 376 calories per serving
- In a shallow bowl, mix flour, 1/2 teaspoon salt and pepper. Add pork chops, one at a time, and toss to coat; shake off excess., In a large skillet, heat oil over medium-high heat; brown pork chops in batches. Transfer meat and drippings to a 4-qt. slow cooker., In same skillet, heat butter over medium heat. Add mushrooms; cook and stir until tender, 6-8 minutes. Add wine, stirring to loosen browned bits from pan. Pour mushroom mixture over pork chops; sprinkle with basil., Cook, covered, on low until meat is tender, 3-4 hours. Whisk together soup, buttermilk and remaining salt; pour over pork chops. Cook, covered, 30 minutes longer. Stir before serving. Serve with noodles; sprinkle with additional basil.
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