Recipe Canned sauerkraut canned
Preparation time:
1h15
Heat treatment time:
2h
Shelf life:
12 mois dans un endroit frais et sec (<6°C)
Ingredients
Number of persons: 6 à 8 personnes
Preparation
- Blanch sauerkraut in several waters: prepare as for immediate consumption. Blanch, drain and whiten again by changing the water, and this on several occasions according to your taste.
- Melt the lank, then add the sauerkraut, poultry bottom, white wine, juniper berries, spices. Salt, pepper and cook for 1 hour, covered, over medium heat.
- Meanwhile, cook the potatoes as well as all the elements that must be cooked (sausages, palette, bacon, etc.).
- When cooking is finished, put it without waiting in the jars with the garnish elements up to 2 cm of the edge without tasting excessively.
- Close and immediately proceed to heat treatment for 2 hours at 100 ° C. Your canned sauerkraut is ready!
1 comment
perso, je ne mets pas de pomme de terre dans les bocaux : je préfère cuire deux ou trois pomme de terre à côté pendant que ma choucroute se réchauffe