Recipe Canned sauerkraut
Preparation time:
1h15
Heat treatment time:
2h
Shelf life:
12 months
Ingredients
Number of persons: 6-8 servings
Preparation
- Blanch the sauerkraut in several waters: prepare as for immediate consumption. Blanch, drain and blanch again, changing the water several times to taste.
- Melt the lard, then add the sauerkraut, chicken stock, white wine, juniper berries and herbs. Season with salt and pepper and cook, covered, over a medium heat for 1 hour.
- Meanwhile, cook the potatoes and any other ingredients that need cooking (sausages, chops, bacon, etc.).
- When the cooking is complete, immediately place it in the jars with the fillings up to 2 cm from the rim, without packing too tightly.
- Close and heat immediately for 2 hours at 100°C. Your canned sauerkraut filling 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