For best results, always use fresh ingredients.
There are several ways of canning stuffed peppers and sauerkraut. You can use your favorite recipe for stuffed peppers, or stuff fresh peppers with sauerkraut. Which ever method you choose, it is important to use fresh ingredients and clean, sterile glass jars. Canning can be done using either a pressure cooker or large pasta pot.
Instructions
1. Prepare stuffed peppers according to your favorite recipe. You can also use hot banana peppers and stuff them with fresh, hot sauerkraut.
2. Thoroughly was the peppers, cut the tops, and remove the seeds.
3. Place sauerkraut in a sauce pot and simmer for. After 10 minutes, drain.
4. Stuff peppers according to recipe or fill with hot sauerkraut.
5. Thoroughly wash canning jars. Place in a 200 degree Fahrenheit oven for 20 minutes to sterilize.
6. If the peppers are stuffed with sauerkraut, place as many as will fit comfortably in a hot jar without cramming or smashing, otherwise, fill the base of jar with about an inch of hot sauerkraut, then add the peppers. Pack the remaining space with hot sauerkraut, leaving about 1/2 inch of space at the top of the jar.
7. Combine water, vinegar, sugar and salt in a sauce pot, heat to boiling, then pour over peppers in jars.
8. Seal the jars and place in a pressure cooker for 20 minutes. If you do not have a pressure cooker, fill a pasta pot with water. Place the jars in the water to make sure the water will not cover the jars completely, then remove. Turn the stove on and boil the water. Once the water is boiling, place the jars back in the water, and allow to boil for 20 minutes.
9. Remove the jars using canning tongs. Place upside down on a clean, dry towel, and allow to cool before storing.
Tags: with sauerkraut, pressure cooker, your favorite recipe, about inch, favorite recipe