Replies

>>>I thought you posted a canned method,<<<

Hmmm, wonder which I posted - I usually refer to Jackie Clay for that... Like:

Canning German style cabbage

My question is about canning German style sweet and sour red cabbage. I can find it in the supermarket but am having a devil of a time finding a recipe for it. Do I treat it like a sauerkraut? Or salt it, rinse it and pressure can it with flavorings? Or should I just give up?

Leslie
Mrsdragnfly at centurytel.net

Never give up! Especially in canning. Here’s a recipe for you. If the spices don’t seem right for your taste, you may vary them a bit.

Sweet and sour red cabbage:

4 quart finely shredded red cabbage
4 tart apple, diced
1-1/2 quarts vinegar
1-2 cups water
4 tsp. salt
1/2 tsp. pepper corns
2 tsp. caraway seed
1/2 tsp. mace (optional) 1/2 tsp. whole allspice
1/4 cup sugar

Place spices in a spice bag and simmer with all the ingredients but sugar in large pot for 20 minutes. Remove spice bag and add sugar. Pack hot into hot pint jars to within 1/4 inch of the top. Process for 15 minutes in a boiling water bath (unless you live at an altitude over 1,000 feet, then consult your canning manual for directions on adjusting your time to match your altitude if necessary.)

Or you can use this Dutch variety.

Dutch spiced red cabbage:

2 heads red cabbage, shredded
1/2 cup salt
1 gallon vinegar
1/2 cup water
1 tsp. celery seed
1 tsp. pepper
1 tsp. each mace, allspice, cinnamon
1/2 cup honey

Sprinkle shredded cabbage with salt and let stand 24 hours. Press moisture out and let stand for 3 hours. Boil the vinegar for 8 minutes with water and spices. Add honey. Pour hot over cabbage. Keep in large bowl or earthen jar or can by heating to simmering. Pack hot to 1/2 inch of the top of the jar. Cover with hot juice, leaving 1/2 inch of headspace. Process in boiling water bath for 15 minutes (pints) or 20 minutes (quarts) unless you live at an altitude above 1,000 feet; then consult your canning manual for directions for adjusting your time to match your altitude if necessary.

—Jackie

Processing cabbage

I was reading your recipe for canning cabbage, and I am wondering, you say to process the jars for 60 minutes at 10 pounds of pressure. Now my question is are you using a pressure canner or hot water bath? And do you really mean to process for 60 minutes at 10 lbs. pressure? I’m questioning the 60 minutes.

Rozie Smith
Clarkfield, Minnesota

Yes, you must pressure can cabbage, as it is a low acid food, as are all vegetables (except tomatoes which really aren’t a vegetable but a fruit…). I have two quite recent canning books which discuss canning cabbage, which isn’t USDA recommended because it gets stronger when you can it. One says to process quarts for thirty minutes, and the other 60 minutes. I try to err on the side of safety and I DO process my cabbage for 60 minutes. — Jackie

and

To can cabbage, I shred it, then boil it just until it wilts. Pack it in quart jars, and fill the jar to within a half inch of the rim with the liquid it was boiled in. Add a teaspoon of salt if you want. Wipe the rim, put on a pre-boiled warm lid, and screw a ring down firmly tight. Then place in your canner and process the quarts for 60 minutes at 10 pounds. (Adjust pounds of pressure, if needed, according to altitude).

#2 >>>do you can your frozen cube steak / meats that are putting on age or freezer remorse(burn<<<

You Betcha.

I try to clear whatever is in the freezer that is getting older and can it. This year, since it is my drying year, LOL I plan to dehydrate some of it. If wife and daughter will let me do something other than zucchini and yellow squash chips...(maybe I will just give them one dryer for that)