Monday, September 14, 2009


Eight large cabbage heads grew in my garden this summer.  Tim, being the Irishman that he is, loves corned beef dinner.  The cabbages were grown especially for him.  In the past week and a half, he has prepared 2 complete boiled dinners including corned beef, a whole head of fresh cabbage, yukon gold potatoes, carrots and onions.  The house is  filled with the familar aroma of cabbage.  The first dinner smells so good but after reheating the leftovers it gets a bit strong for me and looses it's appeal.  I guess my wee bit of Irish blood is not as strong as his third generation genetics.

Today Tim picked the five remaining cabbage heads before the slugs chewed too deeply into them.  Since we eat only one bottle of sauerkraut in a year it is simplier to purchase a bottle and leave the fermenting process to someone else.  We do not have a root celler for fresh storagge so the choices are freezing, dehydrating or pressure canning.  The freezer is full so this year I will can and dehydrate some for soups.  If I act quickly I won't have to endure a third boiled dinner so soon!

To can cabbage, remove the outter layers and wash with water to remove any insects or slugs.  Cut into pieces that will fit into the jars and try to leave a piece of the core to keep it formed together.  Blanch for 3 minutes then fill the jars and cover with boiling water.  Leave 1 inch of headroom.  Options:  add some peppercorns, and sea salt to season.  Adjust lids, process in a pressure canner at 10 pounds pressure .  Pints - 45 minutes and quarts - 55 minutes.

To dehydrate cabbage remove outer leaves and wash to remove bugs.  Cut away any brown or spoiled areas.  Slice into strips and blanch for 2 minutes.  Drain and put into ice water.  Use a salad spinner or blot with paper towels to remove excess water.  Lay in a single layer on dehydrator racks and follow dryer instructions.  Instructions on drying time will vary depending on model used.  Once dry the cabbage will be brittle to the touch.  Store in glass jars or use a food saver.  Store in a dark cool place.

Cabbage is a great additive to winter soups and stews.

Blancing fixes color, flavor and stops enzyme action which otherwise would continue to mature the produce.

My posts have been less frequent this month because I have been called to care for a sweet woman who is in the final chapter of her very full life.  It is an honor to assits heer but the 12 hour days leave me little time for blogging.  Nap time gives me a moment to daydream new postings.  They will appear as soon as I have a few alone moments.  Thanks for bearing with me.


Anonymous said...

God Bless you and the sweet woman you are caring for.

Becca said...

I know that this is an old post, but how much liquid do you add to the jars? My husband and I are new to this whole jarring thing. Thank you!

Anonymous said...

Becca~ I leave 1/2" head space... For everything but jams then its 1/4"... **don't forget to take the air pockets out.

Anonymous said...

Is it possible to add bacon to it when canning?

Anonymous said...

Thank you for your info on canning cabbage. I could not find it anywhere else.

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Anonymous said...

what is blanching and how is it done? everything was crystal clear to me but that. Ive heard it , but what is it?
Bless the dear sweet woman you care for. in our prayers

Anonymous said...

blanching is also called parboiling or in my country family shrinkin'. just put the vegetables in soft boiling water for a few minutes (three to five- depending on the vegetable) until it shrinks slightly.

Half Acre Homestead said...

Thanks Very Much for this..I have 6 nice cabbages in my garden and although I want to make a small batch of sauerkraut..I REALLY would prefer canning my cabbage!

Anonymous said...

I cut cabbage to fill jars tightly and add 1 teaspoon of salt, fill with water and pressure can for 25 min on 15 pressure.

JanellRSlady said...

I really want to just can my cabbage because I use it in lots of recipes and I have many nice heads in the garden. A lot state extension offices say canned cabbage is a poor quality product. Has anyone actually done this? If so, did it turn out good? I really want to do this, but don't want to waste my time if it doesn't work well.

Bernie said...

I have pressure canned many vegetables, but never cabbage. Next time we have some in our garden I will have to give it a try because we usually grow more than we can use right away. Thanks for the advice.

Cassandra Dworchak said...

Thanks for the post! I had been looking for some direcion on pressure canning my extra cabbage. I love your blog - I am a proud frugal woman myself. :)

JunkerJunk said...

All of my fellow canning friends who have tried to can cabbage said that it was bad, really bad. So I am very leery of even trying it.

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Anonymous said...

When canning cabbage can you hot bath rather than pressure cook?