canning cabbage

[woolybear]

 I want to can plain cabbage, not saurkraut.  I know 10 pound pressure, but for how long?
 I've googled and have gotten times anywhere from 25 minutes to 55 min. And a lot of disclaimers not to can cabbage.
 All of the pages say to blanch for 3 minutes first, lightly pack into jars, then add boiling water.
  If anyone on here cans cabbage how do you do yours?

[wally]

here is the one we used this year, First time canning cabbage also, we took several canning suggestions and came up with our own. Wash and core cabbage,slice into 1 inch slices. Place cabbage into large stock pot filed with tap water. Bring to a boil and boil 3 minutes.Laddle cabbage into hot jars and fill with hot pure water (spring water), remove air bubbles, cap and band, 35 minutes at 10 lbs. My disclosure is "we aint dead yet".

[moldy]

Definitely blanch it first. Otherwise, you will end up with about a third of a jar of cabbage filled with water!

[feather]

Disclaimer--I've never canned PLAIN cabbage, only sauerkraut.
I TRIED to can plain cabbage with a pressure canner, plain red cabbage, turned to gray mush and I'd never do it again. It was a total loss.

I water canned sauerkraut. Go to the Extension office of MN and here for the process: Low-temperature pasteurization treatment www.extension.umn.edu/food/food-safety/preserving/pickling/making-fermented-pickles-and-sauerkraut/
If you use this method the pickles/sauerkraut must be ACID (fermented or acidified) and SALTED, you can bring it to 180 degrees F for 30 minutes. This is in a water canner and not a pressure canner. (you can't do this with plain cabbage) The sauerkraut turns out quite nice, we have it often.

The home fermented sauerkraut is not as SOUR as store bought, it has a different taste and quite mild and nice. Cabbage doesn't seem to have many methods of storage for long term without sauerkraut. I hope that helps.

[paquebot]

A hint as to if it is possible or practical, stroll through the canned goods section of your grocery store. If you don't see any canned cabbage, must be a reason for it. Other than kraut, I've only canned it with mixed vegetables for soup and it was only a small percentage of the contents.

Martin

[woolybear]

Thanks for all the info. I guess I'll do a couple more jars of the canned cole slaw. And freeze most of the rest of the cabbage. Might go ahead and try a few jars pressure canned.
I can not for the life of me make good sauerkraut. I've tried it in crocks, plastic buckets, and in the jars. I've followed recipes to the letter. It's still a "no go". Plus we only eat it a few times a year.
A funny story about using plastic buckets for kraut making. Sis in law worked at an ice cream plant and could get us all kinds of plastic buckets that flavoring came in. Not thinking I used a bucket that had raspberry flavoring in it for my kraut. Ended up having about 4 gallons of raspberry flavored saurkraut. It was edible, just not what you expected on the first bite. After that little episode I bleached the devil out of that bucket, but it still smelled of raspberries. It did work well for raspberry wine making.

[Deleted]

woolybear, like you, I've never been able to make a good kraut either.

I tried pressure canning cabbage once. It was ok. I followed the guidelines in Jackie Clay's book. I believe that she said to rinse it well before using.