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While the canner and jars are preheating, heat the sauerkraut to simmer. Do not boil. Pack in hot jars. Leave ½-inch headspace. If you run short of juice, mix a brine of 1½ tablespoons pickling salt to 1 quart boiling water. (Divide this mixture between the jars; do not use the new brine to fill just 1 jar.)

Put filled jars in the preheated canner. Process 10 minutes for pints, 15 minutes for quarts, once water has returned to a boil.

Cool jars. Check seals. Remove screw bands. Label. Store.

Sauerkraut can be stored in a crock, and not canned, if the area in which it is stored remains at a constant 38°F. When removing a portion of sauerkraut from the crock, make sure the remaining sauerkraut is covered with brine. Mix more brine, 1½ tablespoons of pickling salt to 1 quart water, if necessary. Always use a glass or china (not metal) cup to remove a portion of sauerkraut.

How can you tell if sauerkraut is spoiled? Spoiled sauerkraut has an off odor and changes in color. Soft kraut is caused by insufficient salt, uneven distribution of salt, temperature too high during fermentation, or unexpelled air bubbles when packing. Pink kraut indicates a yeast growth on the surface, too much or improperly distributed salt, or improper weighting during fermentation. Rotted kraut is caused by an insufficient covering of brine to exclude air. Dark kraut is caused by cabbage that was washed or trimmed improperly; insufficient covering of brine to exclude air; poor distribution of salt; high fermentation, processing, or storage temperatures; or too much time in storage.

Jan’s Spicy Spaghetti Sauce

Makes 6 to 7 quarts

30 pounds tomatoes (10 quarts purée)

4 large onions

1/3 cup dried sweet basil

2 tablespoons dried oregano

1 teaspoon dried thyme

1 teaspoon pepper

¾ cup honey or sugar (optional)

1 teaspoon dried marjoram

5 bay leaves

1 tablespoon crushed red pepper

1 tablespoon garlic powder

2 tablespoons salt

1½ tablespoons dried parsley

3–3½ teaspoons citric acid

Preheat oven to 200°F. Purée tomatoes in a hand-cranked strainer. Chop onion finely. Put the vegetables with remaining ingredients except citric acid in a large roaster. Stir well. Bring to a boil on top of the stove.

Cook, uncovered, in the oven for 10 hours. Do not stir.

One hour before cooking time is up, fill the canner with hot tap water and preheat water and jars in the canner. Prepare lids.

When cooking time is up, ladle the hot sauce into hot jars. Leave ½-inch headspace. Add ½ teaspoon citric acid to each jar to ensure the safety of the sauce.

Process 35 minutes for pints and quarts once water has returned to a boil.

Cool jars. Check seals. Remove screw bands. Label. Store.

tip Citric acid is added to seasoned tomato sauces to guarantee that the sauce is acidic enough to be canned safely in a boiling-water bath. Citric acid is available from your drugstore and will not affect the flavor of the sauce. Instead of citric acid, you can use 2 tablespoons of fresh lemon juice per quart of sauce.

Spicy Salsa

Makes about 7 pints

5 pounds tomatoes

2 pounds hot chili peppers

1 pound onions

1 cup cider vinegar

3 teaspoons salt

½ teaspoon pepper

Fill the canner with hot tap water and preheat water and jars in canner. Prepare lids.

Purée tomatoes in a hand-cranked strainer. Finely chop chili peppers and onions. Put all the ingredients in a large saucepan. Bring to a boil, then simmer for 10 minutes.

Ladle the hot sauce into hot jars. Leave ½-inch headspace.

Put the filled jars in the preheated canner. Process pints for 15 minutes once water has returned to a boil.

Cool jars. Check seals. Remove screw bands. Label. Store.

Just Like Store-Bought Ketchup

Makes 12 pints

24 pounds tomatoes (8 quarts purée)

12 ounces thick tomato paste

3 green peppers, seeded and chopped

5 large onions, peeled and chopped

3 cups cider vinegar

1 cup light corn syrup

1 cup sugar

1 teaspoon pepper

2 tablespoons salt

2 teaspoons ground allspice

Preheat oven to 200°F. Pur