I had 4 large heads of cabbage that weighted about 25 pounds. We had some really hot days and I figured I better get the last of them picked soon. My daughter Sierra and I ended up processing 3 of them yesterday and I have one left for a meal on my menu this week.
I made pickled cabbage and then canned up the last of the cabbage.
Here is the recipe for the pickled cabbage (according to how I made it)…
8 pounds cabbage
1 large onion
1 ½ red peppers
1 lb carrots
¾ cup salt
9 cups water
12 cups white vinegar
10 cups sugar
1t mustard seed
1t celery seed
Slice cabbage thinly. Slice onion and peppers. Grate carrots. Mix all veggies
together in a very large bowl. Sprinkle with salt and mix in well. Let sit for 2
hours to soften veggies. Rinse veggies well.
In a large stock pot (mine was 14 quarts) combine water, vinegar, sugar, spices.
Bring to a boil. Add cabbage/veggies. Bring to a boil. Fill hot pint jars with
veggies using a slotted spoon. Fill jar with brine to one inch of the top. Wipe
down top of jar. Apply lid and ring. Process in a boiling water bath for 15
minutes. These measurements made 14 pint jars.
Here it is in pics...
Slice and grate all your veggies. Put in a large bowl and cover with salt. Mix
well. Let it sit for 2 hours…
Mix up your brine and add rinsed veggies. Bring to a boil..
Scoop out veggies with a slotted spoon and fill hot pint jars..
Remove air bubbles…
Wipe the jar top, put on a lid and ring…
Put in canner of boiling water. Make sure the water is at least one inch above
the top of the jars…
Process (boil the jars) for 15 minutes. Remove from canner and let them cool….
I still had about 12 pounds of cabbage left. I decided to can just plain
cabbage. SO… here is my disclaimer… Today the USDA does not recommend canning
cabbage. For various reasons. Mostly related to botulism concerns. Believe me I
do understand this. However up until about 10 years ago canning cabbage was not
a problem. If you ever have botulism concerns about any of your home canned
foods, you simply need to boil the food after you open the jars for a period of
time. I have read anywhere from 3 to 15 minutes. Since my desire for this canned
cabbage is to use it in homemade soups (which we eat a lot of during the
fall/winter/spring months).. I know my cabbage will get cooked again, enough to
alleviate any botulism concerns for me. All that to say, I am not recommending
you can cabbage, you do what you feel is best for your family. I am just sharing
what I did and why I personally have no problem with canning cabbage…
I began by chopping up my 12 pounds of cabbage into large pieces and added it to
a large pot of boiling water….
I boiled it for 3 minutes. Then began to fill quart jars (I put 1 teaspoon of
salt into the bottom of each jar)…
Then added boiling water and left 1 inch of head space…
I removed air bubbles, added more water if necessary, wiped the rim, put on a
lid and ring and put them in my canner…
I canned the cabbage at 10 pounds pressure (for my elevation) for 55 minutes.
And that was it…