How to Can Sauerkraut
Fermented cabbage preserved by water bath canning.
The Short Answer
Sauerkraut is water bath canned after fermentation. Process pints for 10 minutes and quarts for 15 minutes.
Canning Method at a Glance
Source: USDA NCHFP | Last verified: March 30, 2026
Water Bath Canning Sauerkraut
Can only after fermentation is complete (3-6 weeks).
Headspace: 0.5 inches
Step-by-Step: Canning Sauerkraut
- Ferment cabbage 3-6 weeks.
- Heat sauerkraut to simmering (185-210 degrees F). Do not boil.
- Pack into hot jars. Cover with hot juice.
- Remove air bubbles, wipe rims, apply lids.
Canning destroys probiotics. Keep some in the fridge for probiotics and can the rest for pantry storage. Best of both worlds.
Safety Notes
Important: Must be fully fermented before canning. Fermentation produces the lactic acid needed for safe water bath canning.
The Bottom Line
Sauerkraut can be safely canned in a boiling water bath. Always use tested recipes from the USDA, Ball, or university extension programs. Follow processing times exactly, and adjust for your altitude if you live above 1,000 feet. When in doubt about any canning procedure, consult the USDA National Center for Home Food Preservation at nchfp.uga.edu.
Frequently Asked Questions
3-6 weeks at 68-75 degrees F. Ready when tangy and bubbling has stopped.