Sauerkraut's Ready to Can

The sauerkraut has been fermenting almost six weeks now, so I did a taste-test this morning----delicious!  Perfect tartness, I couldn't be more pleased with its taste.  I canned it this morning and now wish I had twice the amount (note for next year!)  Canning kraut is simple.  Just pack it into hot jars and waterbath it in boiling water for 20 min.

Only six pints--

guess we won't be having this with brats next summer.