Barbara I may not be any help, but I really only do kraut and pickles as ferments and not canned. They stay crunchy and have great probiotics too. I have canned pickles and am never quite happy with them. I end up using them for things like potato salad or relish. Hopefully someone else can help, but if you are interested in fermenting, we have another thread here, and many recommendations. Good luck! PS Every time I think of canned pickles I think of the Andy Griffith episode with Aunt Bee and her "kerosene pickles" LOL
Bring sauerkraut to a simmer (185 to 210degrees F). Do not boil. Pack hot cabbage into hot sterilized jars, leaving 1/2 inch headspace. Remove air bubbles. Wipe top of jars Adjust caps. Process pints 15 minutes, quarts 20 minutes, in a boiling water canner.
Shred cabbage. Pack firmly into quart jars. Add 1 tablespoon vinegar, 1/2 teaspoon canning salt in each jar. Pour boiling water over all. Put on jar lid and sit in a pan in a darker place. This will ooze and run out as it works its magic. My moms recipe and we have done this for many many years. You will have to pry off the jar ring when you go to use it.