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United States Standards

for Grades of 

Canned Sauerkraut

Effective January 20, 2017
This issue of the United States Standards for Grades of Canned Sauerkraut

(81 FR 93572) supersedes the previous issue which has been in effect since

May 13, 1963.

Voluntary U.S. grade standards are issued under the authority of the Agricultural 

Marketing Act of 1946, which provides for the development of official U.S. grades to 

designate different levels of quality. These grade standards are available for use by 

producers, suppliers, buyers, and consumers. As in the case of other standards for 

grades of fresh and processed fruits, vegetables, and specialty crops these 

standards are designed to facilitate orderly marketing by providing a convenient 

basis for buying and selling, for establishing quality control programs, and for 

determining loan values.

The U.S. grade standards and inspection instructions for all fresh and processed fruits,

vegetables, and specialty crops are available on the internet and upon request at the 

address below. These documents provide detailed interpretations of the grade standards 

and provide step-by-step procedures for grading the product.

Grade standards are issued by the U.S. Department of Agriculture (USDA) after careful 

consideration of all data and views submitted during rulemaking. The Department 

welcomes suggestions for improving the standards in future revisions. Comments may be 

submitted to, and copies of standards and inspection instructions obtained from:

Director, Specialty Crops Inspection Division

Specialty Crops Program,

USDA, Agricultural Marketing Service

1400 Independence Avenue, SW, STOP 0240

Washington, D.C. 20250

__________________________________________________________________________

Authority: 7 U.S.C. 1621-1627. 

Note: Compliance with the provisions of these standards shall not excuse failure to 

comply with the provisions of the Federal Food, Drug, and Cosmetic Act, or 

with applicable State laws and regulations.

Non-Discrimination Policy: In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights 

regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA

programs are prohibited from discriminating based on race, color, national origin, religion, sex, gender identity (including gender 

expression), sexual orientation, disability, age, marital status, family/parental status, income derived from a public assistance program, 

political beliefs, or reprisal or retaliation for prior civil rights activity, in any program or activity conducted or funded by USDA (not all 

bases apply to all programs). Remedies and complaint filing deadlines vary by program or incident. 

Persons with disabilities who require alternative means of communication for program information (e.g., Braille, large print, audiotape, 

American Sign Language, etc.) should contact the responsible Agency or USDA’s TARGET Center at (202) 720-2600 (voice and TTY) 

or contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in 

languages other than English. 

To file a program discrimination complaint, complete the USDA Program Discrimination Complaint Form, AD-3027, found online at 

http://www.ascr.usda.gov/complaint_filing_cust.html and at any USDA office or write a letter addressed to USDA and provide in the letter 

all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form 

or letter to USDA by: (1) mail: U.S. Department of Agriculture, Office of the Assistant Secretary for Civil Rights, 1400 Independence 

Avenue, SW, Washington, D.C. 20250-9410; (2) fax: (202) 690-7442; or (3) email: program.intake@usda.gov. USDA is an equal 

opportunity provider, employer, and lender.
United States Standards for Grades of Canned Sauerkraut (January 20, 2017)

1

United States Standards for Grades of Canned Sauerkraut

Section Page No.

Product Description, Styles, and Grades.................................................................... 2

§52.2951 Product description...................................................................................... 2

§52.2952 Styles of canned kraut. ................................................................................ 2

§52.2953 Grades of canned kraut. .............................................................................. 2

Fill of Container and Drained Weights ........................................................................ 3

§52.2954 Recommended fill of container. ................................................................... 3

§52.2955 Recommended minimum drained weight..................................................... 3

§52.2956 Compliance with recommended minimum drained weights......................... 3

Factors of Quality.......................................................................................................... 4

§52.2957 Ascertaining the grade................................................................................. 4

§52.2958 Ascertaining the rating for the factors which are scored. ............................. 5

§52.2959 Color............................................................................................................ 5

§52.2960 Cut............................................................................................................... 6

§52.2961 Defects. ....................................................................................................... 7

§52.2962 Character..................................................................................................... 8

§52.2963 Flavor........................................................................................................... 8

Definitions: Methods of Analyses............................................................................. 10

§52.2964 Definitions of terms and methods of analyses. .......................................... 10

Lot Inspection and Certification................................................................................. 10

§52.2965 Ascertaining the grade of a lot................................................................... 10

Score Sheet ................................................................................................................. 11

§52.2966 Score sheet for canned sauerkraut............................................................ 11
United States Standards for Grades of Canned Sauerkraut (January 20, 2017)

2

Product Description, Styles, and Grades

§52.2951 Product description.

Canned (or packaged) sauerkraut hereinafter referred to as canned kraut, is prepared 

from clean, sound, well matured heads of the cabbage plant (Brassica oleracea var. 

capitata L.) which have been properly trimmed and cut; to which salt is added and which 

is cured by natural fermentation. The product may or may not be packed with pickled 

peppers, pimentos, tomatoes, or contain other flavoring ingredients to give the product 

specific flavor characteristics. The product (1) may be canned by processing sufficiently 

by heat to assure preservation in hermetically sealed containers; or (2) may be 

packaged in sealed containers and preserved with or without the addition of benzoate of 

soda or any other ingredient permissible under the provisions of the Federal Food, 

Drug, and Cosmetic Act or applicable State laws or regulations.

§52.2952 Styles of canned kraut.

(a) Shredded means canned kraut which has been prepared from cabbage cut into 

shreds.

(b) Chopped means canned kraut which has been prepared from cabbage that is 

cut or chopped into small pieces.

§52.2953 Grades of canned kraut.

(a) U.S. Grade A is the quality of canned kraut that possesses a good color; that is 

well cut; that is practically free from defects; that possesses a good character; 

that possesses a good flavor; and that for those factors which are scored in 

accordance with the scoring system outlined in this subpart, the total score is not 

less than 90 points: Provided, That the canned kraut may possess a reasonably 

good color, scoring not less than 25 points, may be reasonably well cut, may 

possess a reasonably good character, and may be reasonably free from minor 

defects, if the total score is not less than 90 points.

(b) U.S. Grade B is the quality of canned kraut that possesses a reasonably good 

color; that is reasonably well cut; that is reasonably free from defects; that 

possesses a reasonably good character; that possesses a reasonably good 

flavor; and that for those factors which are scored in accordance with the scoring 

system outlined in this subpart, the total score is not less than 80 points: 

Provided, That the canned kraut may be fairly well cut, if the total score is not 

less than 80 points.

(c) U.S. Grade C is the quality of canned kraut that possesses a fairly good color; 

that is fairly well cut; that is fairly free from defects; that possesses a fairly good 

character; that possesses a fairly good flavor; and that for those factors which 

are scored in accordance with the scoring system outlined in this subpart the 

total score is not less than 70 points.

(d) Substandard is the quality of canned kraut that fails to meet the requirements of 
United States Standards for Grades of Canned Sauerkraut (January 20, 2017)

3

U.S. Grade C.

Fill of Container and Drained Weights

§52.2954 Recommended fill of container.

The fill of container is not incorporated in the grades of the finished product since fill of 

container, as such, is not a factor of quality for the purpose of these grades. It is 

recommended that each container of canned kraut be filled as full as practicable with 

the kraut and that the kraut and packing medium shall fill the container to not less than 

95 percent of its total capacity.

§52.2955 Recommended minimum drained weight.

The minimum drained weight recommendations in Table No. 1 of this subpart are not 

incorporated in the grades of the finished product since drained weight, as such, is not a 

factor of quality for the purpose of these grades. The drained weight of canned kraut is 

determined by emptying the contents of the container upon a United States Standard 

No. 8 sieve of proper diameter so as to distribute the product evenly, inclining the sieve 

to facilitate drainage, and allow draining for two minutes. The drained weight of kraut is 

the weight of the sieve and the drained kraut less the weight of the dry sieve. A sieve 8 

inches in diameter is used for the No. 2 1/2 size can (401 x 411) and smaller sizes; and 

a sieve 12 inches in diameter is used for containers larger that the No. 2 1/2 size can. 

§52.2956 Compliance with recommended minimum drained weights.

Compliance with the recommended minimum drained weights for canned kraut is 

determined by averaging the drained weights of all containers which are representative 

of a specific lot. Such lot is considered as meeting recommendations, if:

(a) At least one-half of the containers meet the recommended minimum drained 

weight;

(b) The drained weights of the containers which do not meet the recommended 

minimum drained weight are within the range of variability of good commercial 

practice; and

(c) The average drained weight of all the containers which are representative of the 

lot does not fall below recommended minimum drained weight.
United States Standards for Grades of Canned Sauerkraut (January 20, 2017)

4

Table No. 1 

Recommended Minimum Drained Weights for Canned Kraut

Container size or designation

Overall dimensions Minimum 

drained 

weight Diameter Height

Metal containers: Inches Inches Avdp. ounces

8Z tall 2-11/16 3-4/16 6.7

No. 1 picnic 2-11/16 4 8.5

No. 300 3 4-7/16 12.0

No. 1 tall 3-1/16 4-11/16 13.0

No. 303 3-3/16 4-4/16 13.2

No. 95 3-7/16 4 14.0

No. 2 3-7/16 4-9/16 16.0

No. 2 1/2 4-1/16 4-11/16 23.0

No. 10 6-3/16 7 80.0

Water capacity

Glass containers: Fluid ounces Avdp. ounces

8 ounce jar 8.1 5.5

Pint jar 16.5 11.2

No. 303 jar 17.0 11.6

1 1/2 pint jar 24.5 16.7

Quart jar 32.6 22.2

Containers (other than metal) not listed above.1

1 Not less than 68 percent of the water capacity (fluid ounce measure at 68°F) of the container.

Factors of Quality

§52.2957 Ascertaining the grade.

(a) General. In addition to considering other requirements outlined in the standards, 

the following quality factors are evaluated in ascertaining the grade of the 

product:

(1) Factors rated by score points. The relative importance of each factor 

which is rated is expressed numerically on the scale of 100. The 

maximum number of points that may be given each such factor is: 
United States Standards for Grades of Canned Sauerkraut (January 20, 2017)

5

Factors: Points

Color 30

Cut 10

Defects 20

Character 10

Flavor 30

Total Score 100

§52.2958 Ascertaining the rating for the factors which are scored.

The essential variations within each factor which is scored are so described that the 

value may be ascertained for such factors and expressed numerically. The numerical 

range within each factor which is scored is inclusive (for example, 18 to 20 points 

means 18, 19, or 20 points).

§52.2959 Color.

(a) General. The color of canned kraut has reference to the predominating and 

characteristic appearance of the shreds or pieces and to the brightness of the 

product.

(1) Kraut model No. 1 and kraut model No. 2 means the U.S.D.A. kraut 

models illustrating the color of canned kraut referred to in this section.

(2) Information regarding kraut model No. 1 and kraut model No. 2 may be 

obtained by writing to the:

Specialty Crops Inspection Division

Specialty Crops Program,

USDA, Agricultural Marketing Service

1400 Independence Avenue, SW, STOP 0240

Washington, D.C. 20250

(b) “A” classification. Canned kraut that possesses a good color may be given a 

score of 27 to 30 points.

Good color means that the canned kraut possesses a bright, practically uniform, 

typical white to light cream general appearance, characteristic of properly 

prepared and properly processed canned kraut equal to or better than kraut 

model No. 1.

(c) “B” classification. If the canned kraut possesses a reasonably good color a 

score of 24 to 26 points may be given. Canned kraut that scores less than 25 

points in this classification shall not be graded above U.S. Grade B, regardless of 
United States Standards for Grades of Canned Sauerkraut (January 20, 2017)

6

the total score for the product (this is a partial limiting rule).

Reasonably good color means that the canned kraut possesses a reasonably 

bright, reasonably uniform, typical cream to light straw general appearance,

characteristic of properly prepared and properly processed canned kraut equal to 

or better than kraut model No. 2.

(d) “C” classification. Canned kraut that possesses a fairly good color may be 

given a score of 21 to 23 points. Canned kraut that scores in this classification 

shall not be graded above U.S. Grade C, regardless of the total score for the 

product (this is a limiting rule).

Fairly good color means that the canned kraut may possess a dark straw, 

slightly green, or yellowish general appearance and may be dull or slightly 

variable but is not off color.

(e) “SStd” classification. Canned kraut that fails to meet the requirements of 

paragraph (d) of this section or is definitely dark or has a pink tint or is off color 

for any reason may be given a score of 0 to 20 points and shall not be graded 

above Substandard, regardless of the total score for the product (this is a limiting 

rule).

§52.2960 Cut.

(a) General. The factor of cut has reference to uniformity of the shreds and of the 

chopped pieces in canned kraut and to the length of the shreds in shredded 

kraut.

(b) “A” classification. Canned kraut that is well cut may be given a score of 9 or 

10 points.

Well cut means with respect to shredded kraut, that the shreds are uniform in 

thickness and that the appearance of the product is not more than slightly 

affected by the presence of short or irregular cut pieces, and with respect to 

chopped kraut, that the pieces are uniform in size and that the presence of 

pieces markedly smaller or larger than the predominant size of pieces does not 

more than slightly affect the appearance of the product.

(c) “B” classification. If the canned kraut is reasonably well cut, a score of 8 points 

may be given.

Reasonably well cut means with respect to shredded kraut, that the shreds are 

reasonably uniform in thickness and that the appearance of the product is not 

materially affected by the presence of short or irregular cut pieces, and with 

respect to chopped kraut, that the pieces are reasonably uniform in size and that 

the presence of pieces markedly smaller or larger than the predominant size of
United States Standards for Grades of Canned Sauerkraut (January 20, 2017)

7

pieces does not materially affect the appearance of the product.

(d) “C” classification. Canned kraut that is fairly well cut may be given a score of 7 

points. Canned kraut that scores in this classification shall not be graded above 

U.S. Grade B, regardless of the total score for the product (this is a partial limiting 

rule).

Fairly well cut means with respect to shredded kraut that the presence of very 

short or very fine pieces or large and irregular pieces, and with respect to 

chopped kraut that the presence of very fine pieces or large and irregular pieces 

does not seriously affect the appearance of the product.

(e) “SStd” classification. Canned kraut that fails to meet the requirements of 

paragraph (d) of this section may be given a score of 0 to 6 points and shall not 

be graded above Substandard, regardless of the total score for the product (this 

is a limiting rule).

§52.2961 Defects.

(a) General. Defects refers to the degree of freedom from coarse pieces of leaves, 

large and coarse pieces of core material, and blemished, spotted, or otherwise 

dark or discolored shreds or pieces in canned kraut.

(1) Minor defects mean large or coarse pieces of leaves and large or coarse 

pieces of core material in canned kraut.

(2) Major defects mean blemished, spotted, or otherwise discolored shreds 

or pieces of leaves or core material in canned kraut.

(b) “A” classification. Canned kraut that is practically free from defects may be 

given a score of 18 to 20 points. 

Practically free from defects means that minor defects may be present that do 

not materially affect the appearance or eating quality and that major defects may 

be present that do not more than slightly affect the appearance or eating quality 

of the product.

(c) “B” classification. If the canned kraut is reasonably free from defects, a score 

of 16 or 17 points may be given. Canned kraut that falls into this classification on 

account of the presence of major defects shall not be graded above U.S. Grade 

B, regardless of the total score for the product (this is a partial limiting rule).

Reasonably free from defects means that minor and major defects may be 

present that do not materially affect the appearance or eating quality of the 

product.

(d) “C” classification. Canned kraut that is fairly free from defects may be given a 
United States Standards for Grades of Canned Sauerkraut (January 20, 2017)

8

score of 14 or 15 points. Canned kraut that falls into this classification shall not 

be graded above U.S. Grade C, regardless of the total score for the product (this 

is a limiting rule).

Fairly free from defects means that minor and major defects may be present 

that do not seriously affect the appearance or eating quality of the product.

(e) “SStd” classification. Canned kraut that fails to meet the requirements of 

paragraph (d) of this section may be given a score of 0 to 13 points and shall not 

be graded above Substandard, regardless of the total score for the product (this 

is a limiting rule).

§52.2962 Character.

(a) General. Character refers to the condition of the product and the tendency of 

kraut to be firm and easy to cut.

(b) “A” classification. Canned kraut that possesses a good character may be 

given a score of 9 or 10 points.

Good character means that the kraut is crisp and firm. 

(c) “B” classification. If the canned kraut possesses a reasonably good character, 

a score of 8 points may be given.

Reasonably good character means that the kraut is reasonably crisp and 

reasonably firm.

(d) “C” classification. Canned kraut that possesses a fairly good character may be 

given a score of 7 points. Canned kraut that scores in this classification shall not 

be graded above U.S. Grade C, regardless of the total score for the product (this 

is a limiting rule).

Fairly good character means that the kraut may lack crispness, may be soft or 

slightly tough, but is not excessively tough or excessively soft or mushy.

(e) “SStd” classification. Canned kraut that fails to meet the requirements of 

paragraph (d) of this section may be given a score of 0 to 6 points and shall not 

be graded above Substandard, regardless of the total score for the product (this 

is a limiting rule).

§52.2963 Flavor.

(a) General. The flavor of kraut depends on a typical lactic acid fermentation of the 

product which is controlled, in part, by the amount of salt present. Kraut of any 

grade above substandard shall test within the following limits:
United States Standards for Grades of Canned Sauerkraut (January 20, 2017)

9

Acidity (calculated as lactic acid) 1.0% minimum

Salt 1.3% minimum

Salt 2.5% maximum

(b) “A” classification. Canned kraut that possesses a good flavor may be given a 

score of 27 to 30 points.

Good flavor means that the product possesses a good characteristic kraut flavor 

which is free from off flavors and off odors of any kind.

(c) “B” classification. If the canned kraut possesses a reasonably good flavor, a 

score of 24 to 26 points may be given. Canned kraut that falls into this 

classification shall not be graded above U.S. Grade B, regardless of the total 

score for the product (this is a limiting rule).

Reasonably good flavor means that the product possesses a reasonably good 

characteristic kraut flavor which is free from off flavors and off odors of any kind.

(d) “C” classification. Canned kraut that possesses a fairly good flavor may be

given a score of 21 to 23 points. Canned kraut that falls into this classification 

shall not be graded above U.S. Grade C, regardless of the total score for the 

product (this is a limiting rule).

Fairly good flavor means that the product possesses a fairly good kraut flavor 

which is free from objectionable flavors and objectionable odors which may 

seriously affect the eating quality of the product. 

(e) “SStd” classification. Canned kraut that fails to meet the requirements of 

paragraph (d) of this section may be given a score of 0 to 20 points and shall not 

be graded above Substandard, regardless of the total score for the product (this 

is a limiting rule).
United States Standards for Grades of Canned Sauerkraut (January 20, 2017)

10

Definitions: Methods of Analyses

§52.2964 Definitions of terms and methods of analyses.

(a) Salt means percent, by weight, of salt (NaCl) in canned kraut. The percent salt 

in canned kraut may be determined by direct titration on a 10-gram sample of the 

packing media, after neutralization with a solution of sodium hydroxide or by 

adding an excess of calcium carbonate. Dilute with about 25 milliliters of distilled 

water and titrate with N/10 silver nitrate (AgNO3) solution, using 0.5 milliliter of 

potassium chromate indicator, to the characteristic yellow-orange end point.

(b) Acidity means percent, by weight, of acid, calculated as lactic, in canned kraut. 

The percent acidity may be determined by direct titration on a 10-gram sample of 

the packing media. Dilute with about 25 milliliters of distilled water and titrate 

with N/10 sodium hydroxide solution, using several drops of phenolphthalein 

indicator, to the characteristic permanent faint-pink end points.

(c) Methods of Analyses. The analyses indicated in this section shall be made in 

accordance with methods of analyses specified in Official Methods of Analysis of 

the Association of Official Analytical Chemists or by any other method which 

gives equivalent results.

Lot Inspection and Certification

§52.2965 Ascertaining the grade of a lot.

The grade of a lot of canned kraut covered by these standards is determined by the 

procedures set forth in the Regulations Governing Inspection and Certification of 

Processed Fruits and Vegetables, Processed Products Thereof, and Certain Other 

Processed Food Products (§52.1 to §52.87; 22 F.R. 3535).
United States Standards for Grades of Canned Sauerkraut (January 20, 2017)

11

Score Sheet

§52.2966 Score sheet for canned sauerkraut.

Number, size, and kind of container 

Container marks or identification

Label 

Net weight (ounces) 

Vacuum (inches)

Drained weight (ounces)

Style

Acidity, percent (as lactic)

Salt, percent (NaCl)

Factors Grade Score Points

Color 30

“A” 27-30

“B” 24-262

“C” 21-231

“SStd” 0-201

Cut 10

“A” 9-10

“B” 8

“C” 72

“SStd” 0-61

Defects 20

“A” 18-20

“B” 16-172

“C” 14-151

“SStd 0-131

Character 10

“A” 9-10

“B” 8

“C” 71

“SStd 0-61

Flavor 30

“A” 27-30

“B” 24-261

“C” 21-231

“SStd” 0-201

Total Score 100

U.S. Grade

1Indicates limiting rule.

2

Indicates partial limiting rule.