If you mostly eat your kraut cold, don’t can it; just store it in the refrigerator or another cool place. A cellar, outbuilding, or porch may suffice, depending on the time of year and on your climate. Uncooked kraut retains its vitamin C and live microbes that can aid digestion.
If you can your kraut, use the low-temperature pasteurization method. Put the covered jars into a canner of water heated to between 120 and 140 degrees Fahrenheit, and continue to heat the water until it reaches 180 degrees. Maintain the temperature between 180 and 185 degrees for 30 minutes, and then remove the jars. This method helps keep the kraut from softening and also helps prevent the loss of liquid that’s so common with boiling-water processing as well as pressure canning.
Always thoroughly dry your washed crock, and especially the stoneware weights, in the sun.