On New Year’s Day, Hubby and I canned the homemade sauerkraut we made this year at Krautfest about 12 weeks ago.

In past years, we froze it in Ziploc bags, but we decided to can it this year, and I’m so glad we did.  It tastes so much better this way, and no freezing and thawing.

It was really quite simple to do.  We “cold-packed” it – meaning we did not heat or “cook” the sauerkraut first.  We simply packed the cold sauerkraut in warm, sterile jars and processed them in a hot water bath for 25 minutes.

Easy instructions can be found HERE.

Pork or kielbasa and sauerkraut is a New Year’s dinner tradition in our home and in our area.  Eating it on New Year’s Day is supposed to bring good luck and fortune in the new year.

So eat it we did!  Did you eat yours?

Cheers & Hugs,
Jodi