We've made kraut for years, and used to make about 100 lbs at a time! Canning was always a very time consuming process, and one time after making, my late father mentioned that on the farm, in Manitoba they used to simply put the crock in the back porch over the winter, where it froze! When they wanted some, would go out with an ice pick and chip off the amount, and then cook it! That got me thinking, and tried freezing the raw kraut in zip lock bags! We tried it and would never can it again! Simply open the frozen bag and cook it!
We've made kraut for years, and used to make about 100 lbs at a time! Canning was always a very time consuming process, and one time after making, my late father mentioned that on the farm, in Manitoba they used to simply put the crock in the back porch over the winter, where it froze! When they wanted some, would go out with an ice pick and chip off the amount, and then cook it! That got me thinking, and tried freezing the raw kraut in zip lock bags! We tried it and would never can it again! Simply open the frozen bag and cook it!