sauerkraut

[Andr0meda]

I have read somewhere that the commercially available (tinned)
sauerkraut doesn't contain any live culture or it would be
dangerous for its makers in the commercial quantities (meaning
gas as bi-product and explosive or poisoneous). Well, if
that's true, how do they make it look and taste the same?
Something doesn't add up....what do you think? Andr0

[Jean P Nan]

Sauerkraut is made, and then heated in the process of
canning. The frementation is finished, heating doesn't seem
to change the taste much. Homemade sauerkraut can be kept for
all winter, gas production stops within a couple of weeks or
so. It used to be kept down cellar in big crocks. I don't
think that kind of sauerkraut could be sealed for canning
without the use of heat. but if it were possible, and the
acid content is high enough, other bacteria, including
botulinum, can't grow.

[Andr0meda]

Thank you for the explanation. What a pity that the tinned
variety is the only one available here and I have no time for
making pickles and stuff. At least I know. Regards, Andr0

Jean P Nance <jpnan@bluestem.prairienet.org> wrote in message
news:apelt5$8a2$1@wildfire.prairienet.org...
> Sauerkraut is made, and then heated in the process of
> canning. The frementation is finished, heating doesn't
> seem to change the taste much. Homemade sauerkraut can be
> kept for all winter, gas production stops within a couple
> of weeks or so. It used to be kept down cellar in big
> crocks. I don't think that kind of sauerkraut could be
> sealed for canning without the use of heat. but if it
> were possible, and the acid content is high enough, other
> bacteria, including botulinum, can't grow.