The night Superstorm Sandy got to Rochester, I realized our batch of sauerkraut was ready. Of course I would have no rest until it was canned.
So yes, even though there was the risk we could lose power during 60 mile per hour winds, we canned our sauerkraut. I like to live on the edge.
We got 12 pint jars and 3 quart jars. I was nibbling at it as we canned it and it was pretty tasty! I see pork, sauerkraut and dumplings in our future this winter!