Canning for Extended Storage:
Due to it's high acid content, Sauerkraut can be canned for long term storage using the hot packed water bath method
-Place the already fermented sauerkraut from the jars in large pans with it's juice, and simmer for 5-10 minutes. Don't boil it.
-Fill clean canning jars with hot sauerkraut and add juice leaving 1/2" headspace.
-Use a de-bubbler or table knife to remove bubbles from jars.
-Apply lids and rings and tighten to hand tight.
-Process pints for 15 minutes, and quarts for 30 minutes.