Yes, the sauerkraut was done in the crock for 7 weeks. It actually was done last week but I was too busy to take the time and put it up. I finally got to it today. I got 14 pints and 9 quarts total. All from our own cabbage and just a few more from another gardener. Yesterday, I was able to get some brussel sprouts to freeze and a few more green peppers and even a few more tomatoes that the blight didn't get too.