This recipe clipping comes from a large lot of old clippings for canning recipes, pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.

This old favorite came from the late Mrs. William Fett.

SAUERKRAUT

Shred cabbage and pack in jars. Pack very tight. Add one teaspoon salt to each quart jar. Pour boiling water in each jar to fill to overflowing. Do not seal jars tight until the cabbage has worked, about one month. Then complete the sealing.