|Bacon slices||4 , diced|
|Chopped onion||1 Cup (16 tbs)|
|Sliced mushrooms||1⁄2 Pound|
|Undrained sauerkraut||7 Cup (112 tbs)|
|Knockwurst||1 Pound, sliced|
|Diced cooked ham||4 Cup (64 tbs)|
|Cored apple||1 Medium, diced|
|Brown sugar||2 Tablespoon|
|Chopped parsley||3 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Cranberry juice cocktail||1⁄2 Cup (8 tbs)|
|Canned beef gravy||10 1⁄2 Ounce (1 Can)|
Combine the bacon, onions and mushrooms in large kettle and cook over medium heat until onions are tender.
Add the sauerkraut, knockwurst, ham, apple, sugar and parsley and mix well.
Cover and cook over medium heat for 30 minutes, stirring occasionally.
Add water, cranberry juice cocktail and gravy.
Cook, covered, over low heat for 1 hour, stirring occasionally.
Place in hot sterilized jars, leaving 1-inch head space and seal.
Process pints for 1 hour and 15 minutes and quarts for 1 hour and 30 minutes at 10 pounds pressure.