Sorry to say.... I just keep my kraut in the 4 gallon food grade buckets I ferment in. I did two last fall. In the beginning of making my own kraut I canned it after fermenting but I've never fermented in jars... but there are people out there who do. I find the search function on the page disappointing but you could try that and see if it has been discussed here. I would be surprised if it hasn't.

Not I. We have only canned sauerkraut that we made in a single bucket then divvied up for canning.

Do you have enough "juice" to pack the jars sort of loosely so that heat can penetrate?

While I now do the fermenting in gallon jars, I would not want to mix all the jars together into one pot for heating prior to canning. I find that each batch comes out slightly different and is likeable in different ways. So I keep separately fermented batches separate to retain their individual taste & character....Some may disapprove, but I also no longer can the kraut.

I make sauerkraut but never can it because the heat destroys all the benefits of fermentation. If you can store it in the refrigerator, you'll have a better product. And I use half gallon jars so they take up less room in the fridge.