GERMAN SAUERKRAUT

German Sauerkraut

2 1/4 gallons (18 pounds 9 ounces) canned sauerkraut, undrained
3 cups (1 pound) bacon, raw, chopped
2 1/4 quarts (3 pounds) chopped onions
4 cups (1 pound or 3-4 apples) apples, pared and chopped
3 tablespoons (1 ounce) whole caraway seeds
1 cup (6 ounces) brown sugar (packed)

Combine sauerkraut, bacon, onions, apples, caraway seed, and brown sugar; cook 1 1/2 hours, stirring occasionally.

Yields 100 portions.