This is for Dianne in Wisconsin
I think this is the recipe you might be looking for.

Making Sauerkraut In Jars

Use 5# fully matured cabbage.
Wash, quarter, core, and finely shred cabbage.
Sprinkle 3 & 1/2 Tablespoons of salt over cabbage, Mix well.

Let stand 30-60 minutes to wilt slightly. Firmly pack into jars, leaving a 2-in headspace.

Fill with cold water, leaving a 1/2 in. headspace. Adjust lids, screwing bands tight.

Place jars on jelly roll pan to catch brine that overflows during fermentation and curing

Keep cabbage covered with brine.

If necessary, open jars and add more brine made by dissolving 1 & 1/2 Tablespoons of salt in 1 quart of water.

Sauerkraut is cured and ready to can in 6-8 weeks.

Clean rims of jars, replacing with new lids if necessary; screw bands tight.

Set jars in waterbath canner filled with cold water.

Water should extend 2-inches above jars. Bring water slowly to boiling.

Process sauerkraut ( pints or quarts) for 30 minutes.

Makes 7 pints

NOTE: I put my jars on a metal cookie sheet, won't do that again as the sauerkraut juice corroded the metal. Ruined my cookie sheet, so if you have something else that isn't metal to set it on, I would.
Karen in Wisconsin

http://www.nancyskitchen