Lori it is way too late to reprocess - 24 hours ok. More, no.

Assuming they were done as instructed then they will be safe, just discolored. You can fork out the darkened kraut when you open it and I suggest you use those jars up first rather than plan on long term storage of them.

But for future reference you do need to figure out why you lost so much liquid from the jars so that you can eliminate the problem. It isn't normal and it shouldn't be happening.

If you will search 'siphoning' here you'll find many discussions about it and tips on what needs to be done to prevent it.

Dave

Thanks for the response, Dave. Yes, I am trying to figure out why or what I did wrong because I know it isn't supposed to happen. I have never made kraut before so it was a first trial using BJays method. The taste was quite nice so I hope I haven't spoiled the batch. We don't use a lot of kraut. I did add a little vinegar to taste but (new to the ferment thing) was surprised that it really didn't need it to have that kraut taste I like so well. Anyway, your response reassures me that the product should be safe and I do see brats in our near future, LOL. Thanks again, Lori

Hi Lori -

I've tried to stay out of the recent discussions about "siphon" problem - because I experienced it last winter with some of my dried beans that I did with my pressure canner. It still bothers me. I decided that I put too many beans, not enough juice covering them before processing.

However, on reading your present posting about processing the sauerkraut, I felt I should relate my experiences, for what its worth.

I checked my present jars in the pantry; there were 2 batches - each canned differently.

My first batch of kraut, involved first draining it after fermenting, then bringing the juices to boil, adding the drained kraut and bringing it JUST to a boil, then packed, and processed BWB accoring to Ball Book, just enough to seal the jars, as I recall.

After that, I decided that was a lot of processing for a fermented food, as it was a bit soft. So next time - I decided not to boil the kraut. It was drained, the juices brought to boil, then the kraut packed cold in the jar. The hot boiling juice was then poured over and processed as before. I thought the end product was a bit more firm this time.

My last fermented effort this summer, is still in the fridge, still not canned, as we plan to eat without being processed.

On checking the pantry today, I didn't note any siphoning particularly with either method. But I agree - my experience with the dried pinto beans and later lentils this year - was and is - a bit distressing.

I've read all of the explanations and will keep working on the problem of siphoning. We eat a lot more beans than kraut - so I'm definitely interested in solving that problem as well.

My thoughts about sauerkraut were mostly about the finished texture of the product - softer or crisper - however, rather than any processing problem.

Sorry you had trouble. I do think your kraut is safe, however, if the lids are sealed.

One other thing - be sure to cover the sauerkraut when its packed into the jars, with the brine - or add some hot water if there is not enough brine from the fermenting left, as it does bubble out during fermentation.

Just my 2 c's.

Bejay