Thanks for putting this up on TH-cam 👍 including the reference to older books. I live in Germany and here pressure canning is almost unheard of. So i have to rely on the resources you guys across the pond have collected over the decades.
I’m going to can some cabbage this weekend. I already have the things to make fried cabbage and kielbasa in the fridge for supper tonight. I can’t wait.
Thank you for the video on canning cabbage. Good information ~ I am always surprised to see people discarding the cabbage core. It is actually my favorite part, raw or cooked.
You are very welcome! I don't usually leave a lot of the core. It's been a while since I've watched this video. I believe I left a little more than usual to have a treat for the new pigs we had gotten. I commend you for using it and liking it, though! I don't really care for it, personally, if I am cooking the cabbage. I don't mind using more of the core if I am making slaw, though.
@@mymodernhomestead When I was coming up all of us kids used to love to get the core pieces (we called them snoots). We would salt them and eat them up! As an adult several years ago I would cut my cabbage in whatever style that suited the cabbage dish I was preparing, and when it was all cut up I'd take the core and slice it thin and put it in with the rest of the cabbage. It cooks up nice and while maybe not as tender as well cooked leaves it is certainly not tough.
Omg! I HAVE to line my lids up with the word ball on the jar!!!! 😂😂 so funny! Also, my main question, was where did you get that funel with the HS measurements on it! I love it!
@kellys6178 😁🤭🥰 That made smile! 😄 I got that funnel in the canning section at Wally World several years ago. I believe they still make them, though. 💜
@mymodernhomestead awesome! I'm about you head up to wally world anyway to get a gallon sized jar for making Apple cider vinegar anyway! (Decided I didn't have enough to do already, so I went and bought a bushel of honeycrisp apples this morning and 2 giant heads of cabbage from the farmers store). 😆 Thank you for your great video!
I love your pic on pressure canning “safety “ I felt like that when I started pressure canning. I was so scared since I blew the top off the first time I used a pressure cooker to make a Sunday roast! (I didn’t realize I needed water). Brand new wife/homemaker woes!
Charming. What a sweet host. We have a crop of more cabbage than our neighbor and we can eat. I thought I’d give a try at canning some. Glad to have found your video. I like your tip when tightening rings: when the jar starts turning it’s tight enough. Thanks.
That's so exciting! Thank you for being here and watching! I hope your cabbage turns out well for you. Thank you for your sweet and encouraging words! 💙😊
@@mymodernhomestead I DID IT THIS MORNING!! YAY! 7 wide-mouth quart jars done and they look just like yours!!! My canner is a Presto 23-quart. I started canning for the first time, a couple years ago, so thought I'd start with that one. Maybe I'll move up to an American one day but, so far, my Presto has served me well. Have canned a variety of foods but had never done cabbage so, thank you!!! BTW, I live in The Bahamas. 🦜🐟🐠🦈🌺🌴🌴🌴🌴
@@ButterfliesAreFree-fi9pg how exciting!! There's not a thing in the world wrong with a Presto! That's what I started with. I can't tell you how many hundreds of jars I canned with it. I still have it and use it from time to time! Congratulations to you! That is so fun that you live in the Bahamas! I will do my best not to be jealous! 🥰
@@mymodernhomestead He will love it. I like to have things ready for him that he just has to take out the jar or freezer and heat up. This will make his day!
Thank you for this video! Goind to try canning cabbage now for the first time next week. May I ask what is the shelf life of this canned cabbage and how is the taste compared to freshly cooked cabbage? Blessings
I am so sorry it has taken so long to answer your questions! In an apology, I made a video just for you. 💜 I made a video cooking with canned cabbage. It will post on 10-7 @ 12:00 EST. In short, though, this cabbage tastes exactly the same as a cabbage you would cook fresh. It is very soft. I prefer my cabbage that way, but many people prefer it still crunchy. This cabbage will keep as long as it stays sealed. The quality and nutrients may degrade after around 18 months, though. I hope that helps!
Could you please tell me the processing time for pint jars, I have a small family and have a hard time using a whole head,so this would work great for us 😊
I am so sorry. I don't have times for pint jars. If you happen to come across an old canning book, there is a good chance the processing times for pints will be in there. I'm sorry I couldn't be more help.
th-cam.com/video/YrEnlLduOPM/w-d-xo.html This is the video of me cooking with it. I like my cabbage really soft. If you don't, I don't advise canning it. For me, though, it's perfect.
Does it get soft or mushy. I like it soft with a little crisp still with it. My momma would cook it to mush. She would alway pull a bowl out for me about halfway through cooking. It’s just me since my husband passed… not that he would have eaten cabbage anyway. But I’m not going to buy a head of cabbage to cook for just myself it would end up thrown out. But if I can cook it up wit some cornbread, pintos and maybe some stewed potatoes…. Then be able to can what was left it would cube great
What sweet memories. Thank you for sharing! You wouldn't enjoy this. I cook cabbage like your mother, so the cabbage comes out perfectly for me. It is very soft. The meal you just described sounds delicious! If you were here, I'd make you a feast! Blessings!💜
@@mymodernhomestead I was blessed with a M-I-L that cooks like a southern grandmama. My mom was born in thev 30's (my bio grandmother) my M-I-L is in her 60s. I would only ever eat my moms green beans until my M-I-L made some... I wasn't going to eat them but didn't want to offend her. I'm glad I did hers taste just like my moms did. I can't even fix them like my mom lol
What size All American Canner plz. It looks like the perfect size. I see u are using it on your glass top stove. I have a glass top stove as well. Did the cabbage turn out good to eat? I thank u so much for answering my questions. God bless u & ur family.
Aw! Thank you! My AA is the 930. I think a glass top stove is all I have ever used it on. ? I have a single burner that was given to me to use with it in our new house, but I can't remember if I've ever actually canned on it. Either way, almost all my canning has been done on my glasstop stoves. It's not ideal, but it's all I have. I enjoyed the canned cabbage, because I like my cabbage soft. If you prefer cabbage that still has a bit of a bite to it, you may not like canned cabbage. I hope that helps. I know you are canning it tomorrow, but I would definitely encourage you to watch a couple other videos, at least parts of them, that people have made on canning cabbage. I hope it turns out well for you. Blessings! 💜
@@mymodernhomestead I am from the south as well. North Louisiana. I love my cabbage as soft as possible. Never crunchy. Thank you so much again for replying to my messages. It means a lot to us (your subscribers). Have a blessed day.
@@Maleezza too! You know how to eat it right, then! 🤭🤪 You are very welcome! I wouldn't have a channel without all my TH-cam family. I may not have an answer or an answer that is desired, but I try my best to answer when I am able. Thank you so much for being here and for your support!
@@mymodernhomestead Well I canned 6 quarts of cabbage today. I blanched it for 3 mins. put n hot jars, 1" head space, de-bubbled, wiped lids with vinegar, into hot canner for 55 minutes & 10 lbs pressure. I will try a jar in a few weeks. I sure hope it turns out good. Did the cabbage u canned taste good or strong? Have a very blessed day.
Thank you for watching! I would have to go back and look in my notes to find the times if I have them for pints, but I'm not sure that I do. I have never canned cabbage soup, so I don't know the exact time. If I was making it without an approved recipe, I would determine the ingredient with the longest canning time and use that as the canning time. I know that wasn't an exact answer you were looking for, but I hope that helps. Thank you for stopping by!
I like it but I have one question for you I can do it like you did and my jar ciphered so would it be all right to eat it I think it would be because it surely looks delicious and I just was wondering that was my question because yours you had a couple deciphered and this is my first time doing it too so I’m just saying I love watching you though and bless your heart God bless you and I love watching you so just letting you know ❤😊
Thank you for your kind words. 💜 That is very common and used to happen to me all the time. Slowing down my heating up and cooling down/removal of jars process has greatly helped. Even with all that, sometimes, it's just going to happen. I'm definitely not an expert on the subject, but when my jars do that, I eat the contents anyway as long as the jars were canned correctly. I always say, though, to do what is right and comfortable for you and those you feed. Never take anyone's word over your sound and thorough research. Thank you for being here and watching. I appreciate your respectful and kind comments and question. 🥰
Thanks for making this video. I have an All-American canner, as well. I will definitely be canning some cabbage after seeing how easy it is to do that. Question: Would it be okay to put some onion slices in with the cabbage?
Thank you so much for stopping by! I wouldn't have any worries doing that for my own. I don't think the time for canning would change if a lot isn't used. I would have to look up canning times again to be completely sure, though. That sounds like a delicious addition! ❤️
@ Kathy Aldridge - I haven't finished this video yet, because I usually scroll thru comments while the video runs. (Bad habit I suppose) But I just rechecked my times for both and if you keep in mind that ANYTIME you mix items together, you ALWAYS use the canning time that is the LONGEST, you'll be fine. So my times, (pints/qrts) are as follows: FOR ONIONS: 35/40 (the bigger the pieces/sliced that you use, the better they hold their shape.) FOR CABBAGE: 40/55 I hope that helps. Also... I prefer to blanch my cabbage for no other reason than I can get more into each jar that way. It's fine without it, but again, you won't get as much in each jar. I also tend to do mine in quarts for the most part. Less jars & lids to start with, even though there's only 2 of us for the most part. When there's leftovers of ANY veggies, I keep a gallon jar of the leftovers in (including any juice/broth until there's enough to make a pot of soup. Just an idea for you that I've done for years) I just got to the point in THIS video that she says she cans her cabbage for 55 min also. Happy canning & God bless you & yours! 🙏🙏🙏
I really enjoyed you helping me with doing canning cabbage. Thank you so much .I will continue getting your help. We just started a You Tube channel hope you and hubby and family join us on our new journey called Milliman Outdoors. I started a greenhouse and can't wait to try your canning. Thank you and God Bless
Normally, meat would be canned for 90 minutes instead of the shorter time used for the cabbage. I know a lot of that has to do with density, though. I wouldn't be comfortable telling you that just a little shouldn't hurt without researching it more. I'm sorry! I wish I could be more help with that! ❤
I think what I will Do is put a bacon grease in the bottom of the jar instead of the bacon itself. I can always add bacon to the mix when I open the jar
I have never tried it. I wouldn't want to can cabbage without the liquid. It seem like you would lose a lot of the flavor when doing that. I would fry mine after canning. ❤
I would need to check the time for onions compared to the time for cabbage. If I was going to add onions I would use the time that is longest, either the time for onions or the time for cabbage. Always do your research and follow safe canning practices and procedures. 😉🥰
That's all I have ever had since I started canning nearly 10 years ago. So far, I have had no problem with my 16 qt. Presto or my All American 931. I definitely can't say I recommend it for everyone or every stove, but I, personally, have had no trouble. 😊
I used a non-iododized sea salt, but canning salt is best for canning as it doesn't have any additives or anti-caking agents added it to it that would cause issues with appearance, taste, or safety.
I use canning salt when I have it, but when I don't, I don't sweat it. I usually use my non-iododized sea salt when I don't have canning salt. If I don't have that, I use regular salt. I have done it for years with thousands of jars. As always, though, I recommend others use what the National Center for Home Food Preservation recommends.
@@countryduo2534 , you are correct that it is low acid and should be pressure canned. I have friends locally who grew up on many low acid foods that were canned using water bath only (meats and vegetables). Many continue to do it that way to this day. I don't do it, and I don't recommend it. It is still done, however. I just would never attempt to give those instructions even if I knew them simply because it would scare me personally to do it.
Yes it can b done in water bath. But it will have to boil at least 2 hours. I've done much water bathing as I've done presure canner. You'll find that most folks & searching info. Is like looking 4 a needle in a hey stack. Example Corn. They say cant b done. Not true. I've done it. But again it takes hours. For water bath canning. Goverment & ball books will tell u , you cant. That's bull crap. I've been doing it since I was 16 yrs of age, I'm now 61. And still do both. Depends on what I have to can & how many jars, depends on if I'll water bath or presure canner.
I am canning cabbage. You only get saurkraut when you take the cabbage through a fermenting process. It is that fermenting process that gives cabbage that pungent, sour flavor. The amount of salt added to these jars, like most other canned vegetables, is there simply to season.
Oh, yes! I do have to do that every so often with this canner, but I often sit the lid on lopsided and have to adjust it to get it even per the instructions in the manual on page 9. Is this what you mean? I'm sorry I am just now responding, but just tonight I have found some comments that never appeared in my notifications. I'm trying to get back to everyone. ❤️
Typical modern prat. Thank goodness you took the time to let us all know you dont have time for this. We understand though, 5 divorces doesnt leave a lot of time for much except complaining. Stay gold.
Madeline, I am so sorry, I have not seen your comments before now. They did not show up in my notifications. I apologize. I appreciate that you are here and are watching my videos. Thank you! ❤️
Your the most unsafe person I have ever seen in a kitchen. You pushed the cabbage down into boiling water with your hands when blanching. Then you put your hand over the steam vent. Young people watching and learning how to can. Please stop, use a spoon and the steam, if you can't see it, wait until you can. Your bad kitchen habits will get someone injured. Awesome recipe get yourself a tripod to set your camera on😁❤️
Life definitely isn't for the weak. I guess it requires some to be tougher than others. I've still got all my parts, so I think I'm doing okay. Thanks for watching!
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Never seen cornbread made like this. Thank you for sharing your video. I’m a beginner to canning.
"I don't know who eats crunchy cabbage, but it ain't us!" 😂 I love it and I'm with you! Thanks for the informative and entertaining video
😁🤭 Thank you for being here and watching! It was my pleasure! 💜
Thanks for putting this up on TH-cam 👍 including the reference to older books. I live in Germany and here pressure canning is almost unheard of. So i have to rely on the resources you guys across the pond have collected over the decades.
You are very welcome! I am so glad I, along with others, am able to help! 😊
I love the core.
I’m going to can some cabbage this weekend. I already have the things to make fried cabbage and kielbasa in the fridge for supper tonight. I can’t wait.
I started to say that's the funniest looking pigi ever saw😂
So pleased I found this video, I’m from across the pond in the Uk, now following you ❤
@@littleloz2607 , welcome! I am so glad you are here! 💜
Thank you 🙏🏻 so much for sharing with us that canning cabbage is possible which I had been searching for.
God bless you and your family 🙏🏻
You are very welcome! Blessings to you and your family as well ❤
Thank you for the video on canning cabbage. Good information ~ I am always surprised to see people discarding the cabbage core. It is actually my favorite part, raw or cooked.
You are very welcome! I don't usually leave a lot of the core. It's been a while since I've watched this video. I believe I left a little more than usual to have a treat for the new pigs we had gotten. I commend you for using it and liking it, though! I don't really care for it, personally, if I am cooking the cabbage. I don't mind using more of the core if I am making slaw, though.
@@mymodernhomestead When I was coming up all of us kids used to love to get the core pieces (we called them snoots). We would salt them and eat them up! As an adult several years ago I would cut my cabbage in whatever style that suited the cabbage dish I was preparing, and when it was all cut up I'd take the core and slice it thin and put it in with the rest of the cabbage. It cooks up nice and while maybe not as tender as well cooked leaves it is certainly not tough.
Omg! I HAVE to line my lids up with the word ball on the jar!!!! 😂😂 so funny! Also, my main question, was where did you get that funel with the HS measurements on it! I love it!
@kellys6178 😁🤭🥰 That made smile! 😄 I got that funnel in the canning section at Wally World several years ago. I believe they still make them, though. 💜
@mymodernhomestead awesome! I'm about you head up to wally world anyway to get a gallon sized jar for making Apple cider vinegar anyway! (Decided I didn't have enough to do already, so I went and bought a bushel of honeycrisp apples this morning and 2 giant heads of cabbage from the farmers store). 😆 Thank you for your great video!
Yum fried cabbage boiled with onions and potatoes added to my winter soup yum Ohmygoodness thank you so very very much
You are very welcome! This cabbage is very soft when canned this way, but that's the way I like my cabbage. I think it would be perfect in a soup!
I love your pic on pressure canning “safety “ I felt like that when I started pressure canning. I was so scared since I blew the top off the first time I used a pressure cooker to make a Sunday roast! (I didn’t realize I needed water). Brand new wife/homemaker woes!
Oh dear!! I know that must have been frightening! I'm am impressed that you pushed through! Good for you!! ❤👏❤
I'm impressed as well that didn't deter you ... U freaking awesome 😀
Charming. What a sweet host. We have a crop of more cabbage than our neighbor and we can eat. I thought I’d give a try at canning some. Glad to have found your video. I like your tip when tightening rings: when the jar starts turning it’s tight enough. Thanks.
Thank you, and thank you for being here and watching! I'm glad you enjoyed the video!
You've inspired me!! I'm going to pressure can some cabbage TODAY!! Thanks for the inspiration. ❤❤❤and another ❤for Elvis Jose. He's gorgeous! 🐖🐷
That's so exciting! Thank you for being here and watching! I hope your cabbage turns out well for you. Thank you for your sweet and encouraging words! 💙😊
@@mymodernhomestead I DID IT THIS MORNING!! YAY! 7 wide-mouth quart jars done and they look just like yours!!! My canner is a Presto 23-quart. I started canning for the first time, a couple years ago, so thought I'd start with that one. Maybe I'll move up to an American one day but, so far, my Presto has served me well. Have canned a variety of foods but had never done cabbage so, thank you!!! BTW, I live in The Bahamas. 🦜🐟🐠🦈🌺🌴🌴🌴🌴
@@ButterfliesAreFree-fi9pg how exciting!! There's not a thing in the world wrong with a Presto! That's what I started with. I can't tell you how many hundreds of jars I canned with it. I still have it and use it from time to time! Congratulations to you! That is so fun that you live in the Bahamas! I will do my best not to be jealous! 🥰
@@mymodernhomestead Don't be jealous. All countries have their pros and cons, including The Bahamas. 😂
Yes well done love it
Thank you!
Thank you I love cabbage I am ready to can cabbage have great day
Thankyou from Australia.
You are very welcome!
I’ve used to left over water since I started canning. Perhaps it’s because she lived through the depression but that’s how my grandmother taught me.
Thank you! New subbie here. Take care
Hi there! You are very welcome! Thank you for joining us! 💜
My Daddy loves cabbage, cooked. I'm definitely trying this one. Thank you!
Aw! I hope you both enjoy it! 🥰
@@mymodernhomestead He will love it. I like to have things ready for him that he just has to take out the jar or freezer and heat up. This will make his day!
@@onelittlemiracle241 , that is so sweet! I love that you do that for him! ❤️
Thank You!
You are very welcome! 💙
Thank you for this video! Goind to try canning cabbage now for the first time next week. May I ask what is the shelf life of this canned cabbage and how is the taste compared to freshly cooked cabbage? Blessings
I am so sorry it has taken so long to answer your questions! In an apology, I made a video just for you. 💜 I made a video cooking with canned cabbage. It will post on 10-7 @ 12:00 EST. In short, though, this cabbage tastes exactly the same as a cabbage you would cook fresh. It is very soft. I prefer my cabbage that way, but many people prefer it still crunchy. This cabbage will keep as long as it stays sealed. The quality and nutrients may degrade after around 18 months, though. I hope that helps!
Could you please tell me the processing time for pint jars, I have a small family and have a hard time using a whole head,so this would work great for us 😊
I am so sorry. I don't have times for pint jars. If you happen to come across an old canning book, there is a good chance the processing times for pints will be in there. I'm sorry I couldn't be more help.
Thank you for this video! Looks great! God bless.
You are very welcome! Thank you so much for stopping by to visit with us a few minutes! Blessings to you! ❤
When you first looked at the jars in the canner, you said it was syphoning. How could you tell? What did you see?
I did this so long ago, I am guessing the liquid in some or all of the jars was reduced, and the water in the canner was cloudy.
Have u canned cabbage like this before this video? I am asking because I am going to can cabbage like this today. Thank u so much.
No, I had never canned cabbage before I made this video. I had only researched it and watched others do it.
@@mymodernhomestead did they turn out good to eat?
It’s been a year now. How is the cabbage? Want to do some this weekend. Thank you
th-cam.com/video/YrEnlLduOPM/w-d-xo.html
This is the video of me cooking with it. I like my cabbage really soft. If you don't, I don't advise canning it. For me, though, it's perfect.
Does it get soft or mushy. I like it soft with a little crisp still with it. My momma would cook it to mush. She would alway pull a bowl out for me about halfway through cooking. It’s just me since my husband passed… not that he would have eaten cabbage anyway. But I’m not going to buy a head of cabbage to cook for just myself it would end up thrown out. But if I can cook it up wit some cornbread, pintos and maybe some stewed potatoes…. Then be able to can what was left it would cube great
What sweet memories. Thank you for sharing! You wouldn't enjoy this. I cook cabbage like your mother, so the cabbage comes out perfectly for me. It is very soft. The meal you just described sounds delicious! If you were here, I'd make you a feast! Blessings!💜
@@mymodernhomestead I was blessed with a M-I-L that cooks like a southern grandmama. My mom was born in thev 30's (my bio grandmother) my M-I-L is in her 60s. I would only ever eat my moms green beans until my M-I-L made some... I wasn't going to eat them but didn't want to offend her. I'm glad I did hers taste just like my moms did. I can't even fix them like my mom lol
@@veronica978 aw! I love that!
What size All American Canner plz. It looks like the perfect size. I see u are using it on your glass top stove. I have a glass top stove as well. Did the cabbage turn out good to eat? I thank u so much for answering my questions. God bless u & ur family.
Aw! Thank you! My AA is the 930. I think a glass top stove is all I have ever used it on. ? I have a single burner that was given to me to use with it in our new house, but I can't remember if I've ever actually canned on it. Either way, almost all my canning has been done on my glasstop stoves. It's not ideal, but it's all I have. I enjoyed the canned cabbage, because I like my cabbage soft. If you prefer cabbage that still has a bit of a bite to it, you may not like canned cabbage. I hope that helps. I know you are canning it tomorrow, but I would definitely encourage you to watch a couple other videos, at least parts of them, that people have made on canning cabbage. I hope it turns out well for you. Blessings! 💜
@@mymodernhomestead I am from the south as well. North Louisiana. I love my cabbage as soft as possible. Never crunchy. Thank you so much again for replying to my messages. It means a lot to us (your subscribers). Have a blessed day.
@@Maleezza too! You know how to eat it right, then! 🤭🤪 You are very welcome! I wouldn't have a channel without all my TH-cam family. I may not have an answer or an answer that is desired, but I try my best to answer when I am able. Thank you so much for being here and for your support!
@@mymodernhomestead Well I canned 6 quarts of cabbage today. I blanched it for 3 mins. put n hot jars, 1" head space, de-bubbled, wiped lids with vinegar, into hot canner for 55 minutes & 10 lbs pressure. I will try a jar in a few weeks. I sure hope it turns out good. Did the cabbage u canned taste good or strong? Have a very blessed day.
I enjoy cooked cabbage with milk gravy on top. Sounds perfect to me.
Now, there's a combination that is new to me! That sounds interesting!
How minutes do you pressure pints. Also how long would you pressure can cabbage soup with no meat. Pints and quarts please
Thank you for watching! I would have to go back and look in my notes to find the times if I have them for pints, but I'm not sure that I do. I have never canned cabbage soup, so I don't know the exact time. If I was making it without an approved recipe, I would determine the ingredient with the longest canning time and use that as the canning time. I know that wasn't an exact answer you were looking for, but I hope that helps. Thank you for stopping by!
I like it but I have one question for you I can do it like you did and my jar ciphered so would it be all right to eat it I think it would be because it surely looks delicious and I just was wondering that was my question because yours you had a couple deciphered and this is my first time doing it too so I’m just saying I love watching you though and bless your heart God bless you and I love watching you so just letting you know ❤😊
Thank you for your kind words. 💜 That is very common and used to happen to me all the time. Slowing down my heating up and cooling down/removal of jars process has greatly helped. Even with all that, sometimes, it's just going to happen. I'm definitely not an expert on the subject, but when my jars do that, I eat the contents anyway as long as the jars were canned correctly. I always say, though, to do what is right and comfortable for you and those you feed. Never take anyone's word over your sound and thorough research. Thank you for being here and watching. I appreciate your respectful and kind comments and question. 🥰
I have leftover fried cabbage from New Year’s Day and I’d like to can it. Is that possible?
I'm not sure about canning cabbage that has already been cooked. I have never looked into that. I'm so sorry I can't help you more with that. 💜
Thanks for making this video. I have an All-American canner, as well. I will definitely be canning some cabbage after seeing how easy it is to do that. Question: Would it be okay to put some onion slices in with the cabbage?
Thank you so much for stopping by! I wouldn't have any worries doing that for my own. I don't think the time for canning would change if a lot isn't used. I would have to look up canning times again to be completely sure, though. That sounds like a delicious addition! ❤️
@ Kathy Aldridge - I haven't finished this video yet, because I usually scroll thru comments while the video runs. (Bad habit I suppose) But I just rechecked my times for both and if you keep in mind that ANYTIME you mix items together, you ALWAYS use the canning time that is the LONGEST, you'll be fine. So my times, (pints/qrts) are as follows: FOR ONIONS: 35/40 (the bigger the pieces/sliced that you use, the better they hold their shape.)
FOR CABBAGE: 40/55
I hope that helps.
Also... I prefer to blanch my cabbage for no other reason than I can get more into each jar that way. It's fine without it, but again, you won't get as much in each jar. I also tend to do mine in quarts for the most part. Less jars & lids to start with, even though there's only 2 of us for the most part. When there's leftovers of ANY veggies, I keep a gallon jar of the leftovers in (including any juice/broth until there's enough to make a pot of soup. Just an idea for you that I've done for years) I just got to the point in THIS video that she says she cans her cabbage for 55 min also.
Happy canning & God bless you & yours! 🙏🙏🙏
I guess I missed it.. HOW LONG did you can the cabbage?
Time stamp 19:07.... 55 minutes
I really enjoyed you helping me with doing canning cabbage. Thank you so much .I will continue getting your help. We just started a You Tube channel hope you and hubby and family join us on our new journey called Milliman Outdoors. I started a greenhouse and can't wait to try your canning. Thank you and God Bless
Do you have a video on canning potatoes
Loved the video. Can I put a little uncooked bacon in the jar ? Will the grease from the processing the bacon cause the lids to not seal properly
Normally, meat would be canned for 90 minutes instead of the shorter time used for the cabbage. I know a lot of that has to do with density, though. I wouldn't be comfortable telling you that just a little shouldn't hurt without researching it more. I'm sorry! I wish I could be more help with that! ❤
I think what I will
Do is put a bacon grease in the bottom of the jar instead of the bacon itself. I can always add bacon to the mix when I open the jar
Can you can fried cabbage with bacon? I’m VERY new at this🙂
I have never tried it. I wouldn't want to can cabbage without the liquid. It seem like you would lose a lot of the flavor when doing that. I would fry mine after canning. ❤
does adding the salt to the cabbage did it turn it to sauerkraut
It doesn't. Adding salt only seasons the cabbage. In order to make sauerkraut, the cabbage would have to go through a fermenting process. ☺
Can you add onions to the mix?
I would need to check the time for onions compared to the time for cabbage. If I was going to add onions I would use the time that is longest, either the time for onions or the time for cabbage. Always do your research and follow safe canning practices and procedures. 😉🥰
You're canning on a flat top stove? how is that working for you? i heard it can crack the stove and havent tried it.
That's all I have ever had since I started canning nearly 10 years ago. So far, I have had no problem with my 16 qt. Presto or my All American 931. I definitely can't say I recommend it for everyone or every stove, but I, personally, have had no trouble. 😊
Do you use canning salt or regular salt?
I used a non-iododized sea salt, but canning salt is best for canning as it doesn't have any additives or anti-caking agents added it to it that would cause issues with appearance, taste, or safety.
Are you not using canning salt?
I use canning salt when I have it, but when I don't, I don't sweat it. I usually use my non-iododized sea salt when I don't have canning salt. If I don't have that, I use regular salt. I have done it for years with thousands of jars. As always, though, I recommend others use what the National Center for Home Food Preservation recommends.
I was wondering 💭 do I have to add salt ?
Hey! You can absolutely leave it out if you would like to. It is only there for flavor, not preservation. ❤️
@@mymodernhomestead thanks… I try not to use salt if I don’t have to.. and I love your videos 🥰🤭
@@lindaramey1550 , aw! That's so sweet! Thank you! That is very common, and it is a very smart thing to do. I applaud you for doing that! 🥰
Can cabbage be canned in a water bath canner ( not pressure canner )
I don't have any directions for water bathing cabbage. I'm sorry! I wish I could help with that. ❤️
No. Cabbage is a low acid food and must be pressure cooked.
@@countryduo2534 , you are correct that it is low acid and should be pressure canned. I have friends locally who grew up on many low acid foods that were canned using water bath only (meats and vegetables). Many continue to do it that way to this day. I don't do it, and I don't recommend it. It is still done, however. I just would never attempt to give those instructions even if I knew them simply because it would scare me personally to do it.
Yes it can b done in water bath. But it will have to boil at least 2 hours. I've done much water bathing as I've done presure canner. You'll find that most folks & searching info. Is like looking 4 a needle in a hey stack. Example Corn. They say cant b done. Not true. I've done it. But again it takes hours. For water bath canning. Goverment & ball books will tell u , you cant. That's bull crap. I've been doing it since I was 16 yrs of age, I'm now 61. And still do both. Depends on what I have to can & how many jars, depends on if I'll water bath or presure canner.
Interestong
I've heard that adding salt to ur canning cabbage, is what turns it into kraut. R u makeing cabbage or kraut???
I am canning cabbage. You only get saurkraut when you take the cabbage through a fermenting process. It is that fermenting process that gives cabbage that pungent, sour flavor. The amount of salt added to these jars, like most other canned vegetables, is there simply to season.
Put a smear of Vaseline along the edge. You really shouldn't adjust the gap that way.
Oh, yes! I do have to do that every so often with this canner, but I often sit the lid on lopsided and have to adjust it to get it even per the instructions in the manual on page 9. Is this what you mean? I'm sorry I am just now responding, but just tonight I have found some comments that never appeared in my notifications. I'm trying to get back to everyone. ❤️
so much silliness. I don't have time for this.
This is definitely not the channel for you. I wish you the best in what you are looking for.
God bless you being yourself. Love you sharing bits of your life with us.
@@madelinehall8944 , thank you for that kind comment. I appreciate you being here and watching! ❤️
Ok Karen
Typical modern prat. Thank goodness you took the time to let us all know you dont have time for this. We understand though, 5 divorces doesnt leave a lot of time for much except complaining.
Stay gold.
Folks that are using fresh water, are using raw cabbage.
Madeline, I am so sorry, I have not seen your comments before now. They did not show up in my notifications. I apologize. I appreciate that you are here and are watching my videos. Thank you! ❤️
Your the most unsafe person I have ever seen in a kitchen. You pushed the cabbage down into boiling water with your hands when blanching. Then you put your hand over the steam vent. Young people watching and learning how to can. Please stop, use a spoon and the steam, if you can't see it, wait until you can. Your bad kitchen habits will get someone injured. Awesome recipe get yourself a tripod to set your camera on😁❤️
Life definitely isn't for the weak. I guess it requires some to be tougher than others. I've still got all my parts, so I think I'm doing okay. Thanks for watching!