They had several heads of cabbage marked down at the store this weekend. I got two. Phil and I LOVE cabbage.
We still have several jars of sauerkraut so I went looking for instructions on how to just can plain cabbage. Not in my Ball book, not in my Better Homes and Gardens canning book, but it was in my Stocking Up III book (I only had one other canning book to go to and that was Putting Food By). Anyway, what you are supposed to do is take off the outer leaves that aren't good, cut the cabbage and cut out the core, then cut it up in smaller section. Put it all in a LARGE pan to boil.
I added a small onion and a few hot peppers.
You want to let it boil until it is no longer stiff but still kind of rubbery. Maybe 15 minutes(I didn't really keep track of the time). You are then going to put it in your jars. One thing I want to mention here is that you really have to work to get all the air bubbles out of the jars. Then pressure can for 25 minutes at 10 lbs pressure. I got 6 quarts out of these two heads of cabbage.
How did this turn out? I'm going to try canning cabbage today, but I'm finding a few different times for processing.
ReplyDeleteI love it when I google something and it brings up a blog I already read in the results.
Thanks, Becky.
I would love to hear how this turned out too. I am hoping to get some canning in this weekend
ReplyDeleteCan cabbage be processed in a water bath canner?
ReplyDeleteNo only pressure can.
DeleteCan cabbage be processed in a water bath canned?
ReplyDeleteCabbage can NOT be processed in a water bath unless it is pickled.
DeleteMy Brother cans it with different kinds of squash...water baths it and it always turns out ok...just saying
DeleteI have been told by a friend, that he, just cuts up the cabbage and packs it in small or large jars and pours hard boiling water over them then adds lids and rings. I tried it and they were really good. I still have 2 quarts and 1 pint left. They aren't as dark as being pressurized or hot water bathed. They kept their flavor and tasted great. I tried the pressure canner method this year and they look kind of soggy. I'll go back to just pouring hot water in the jars from now on.
DeleteIt's a matter of time before someone gets botulism. That's playing Russian Roulette by doing that and not pressure canning or at least water bath canning quarts for 2 hours via the old Ball Blue Book.
DeleteWhat would be the least time to pr can them. I did by the book 55 min. and it was yellow and mushy
DeleteIt’s not in the Ball book because it’s not been tested and therefore isn’t safe to hot water or pressure can cabbage unless pickled or fermented then canned
DeleteI love my canned cabbage, great to put in soups and sometimes we just fry it in some bacon grease or with some kielbasa type sausage and eat it that way . Always drain off the liquid in the jar and rinse well before using , the canning liquid can be pretty strong
ReplyDeleteCheck out littlehouseliving.com for a similar recipe that tastes just like the real thing without having to use a crock, lengthy brewing time, multiple steps. Not as tart as the real thing but so good you can eat it right out of the jar!
ReplyDeleteI forgot to mention that they were perfect for frying so that is what I used them for.
ReplyDeleteThis is super interesting! How does the cabbage turn out flavor wise after you've canned it? Seems like it would be similar to the cabbage you get after making corned beef and cabbage. I love it! I wonder if it garners any flavor at all reminiscent of kraut. Regardless, going to have to give this one a shot! thanks for sharing
ReplyDeleteDo you add any salt?
ReplyDelete