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- Prepare the cabbage for canning. Select fresh, ripe cabbages that are free of blemishes, dents or bruises. Cut the cabbage into 4 quarters through the stem and shred it with a knife or food processor.
- Rinse the cabbage under cool water in a strainer, then drain the cabbage on cloth or paper towel lined trays for 6 hours.
- Prepare pickling liquid. Combine the vinegar, sugar, mace and mustard seed in a large pot. Then combine remaining spices in a cheesecloth or spice bag, tie to close, and add to the pot.
- Clean 7 glass quart (946mL) canning jars and metal lids with soap and hot water. Keep the jars and lids hot until they are ready to be filled.
Mar 20, 2024 · How to Can Cabbage There are two basic processes for canning – hot tack, and cold pack. For cabbage, I like to use the cold pack method to keep things simple.
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1. Chop cabbage, shred carrots and onions, mix and set to the side. 2. Prepare the syrup in a pot on medium heat . Add sugar, water, vinegar, mustard seed, and Celery seed to pot. 3. Add the boiling mixture to the bowl of vegetables. Mix well. 4. Let sit for 5 mins. 5. Add cabbage carrot mixture to each jar leaving a 1/2 head space. 6.
Jan 8, 2024 · To can cabbage, first sterilize jars and pack them with shredded, blanched cabbage, adding canning salt and hot water. Next, seal and process the jars in a boiling water bath for preservation. Preserving cabbage through canning is a timeless method of storing the vegetable for future use.
From coleslaw to stir-fries, soups to stews, your homemade canned cabbage will add a burst of flavor to any meal. So, roll up your sleeves, grab your canning jars, and get ready to savor the taste of freshly canned cabbage. Happy canning! Learn how to can cabbage with this step-by-step guide.
Instructions. First, thoroughly wash the cabbage heads and chop them into desired size. Remember, smaller pieces will pack more easily into the jars. Next, sterilize the canning jars and lids. This can be done by boiling them in a large pot for about 10 minutes.
Jun 30, 2017 · Shred the cabbage and pack the sterile jars full, up to the neck, leaving 1 inch of head space. Use a wooden spoon to reallly pack the jars. Add to each jar 1 teaspoon sugar, 1 teaspoon canning salt, and 1 teaspoon of vinegar.
