Canning Cabbage

Do you know why some canning sites tell you not to can cabbage, unless I miss read, but my Kerr canning book says cabbage can be pressured canned?

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Answer:

I did a bit of research on this question. I checked a couple of extension websites and my Ball Blue Book of Preserving.

I could not find any safety information on canning cabbage. I must assume that it is not recommended.

The methods I do see where cabbage being safely canned is making sauerkraut or a pickled product. The vinegar or pickling ads the acid that cabbage needs to be safe for canning.

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Edited to add:

It does seem that though I have no experience canning cabbage... others have had success with it. Read the comments for more information.

Sharon

Comments for
Canning Cabbage

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Jan 05, 2012

What about adding canning salt?
by: Anonymous

What about adding canning salt?

Sep 19, 2011

My canned cabbage always spoils...
by: Anonymous

I keep trying to can cabbage but it spoils... I slightly cook my cabbage, after I cut it in thin strips. I make sure I leave almost an inch before I cover with the lid and make sure there is no air bubbles trapped between the solids. All of the cabbage is covered with liquid. It simmers for 45 minutes. I then let the jar cool and bring it down to the basement and store it on the shelf. A week later, I check and see all the little bubbles trapped inside. I open the jar and gas/stink comes out like one nasty fart!!! Where did I mess up? HELP!!!

Hi there, I do know for sure that IF you try canning cabbage you MUST pressure can it. It sounds as if you are trying to do a hot water bath. This won't work.

I wish I had official recommendations for pressure canning but I don't have any information. If you read through this thread others have posted their experiences.

Sep 11, 2011

canning cabbage soup
by: donna

I have tried canning cabbage soup a couple of different ways. One was to partially cook all the ingredients (I used onions, garlic, tomatoes, peppers, apples etc. Once I canned it with keilbasa sausage. It tasted OK but the texture was off. Now I add the meat when I warm it up. I think it tastes great and I can make a big batch once and eat it all winter.I used 14 # pressure for 15 min.

Sharon's disclaimer. You need to be sure and use the correct pressure for your elevation. The above information is what Donna uses.

Sep 05, 2011

CANNING CABBAGE
by: Anonymous

I have canned cabbage for years. I cut the cabbage and somewhat blanch it until like rubber, pack in quart jars, fill with boiling water, seal and pressure can at 10#'s of pressure for 45 minutes. This is in my Kerr canning book but can't find anywhere else. I use it in soups, fry it then add a sweet and sour sauce made with vinegar, sugar and a little water, my husband will eat the whole fry pan full.

Aug 23, 2011

Canning cabbage
by: Cheryl

My canner booklet ("All-American") puts all greens under "greens." If you look in a canning book or your canner instruction book, chances are you will find a category under "vegetables" labeled "greens." This is what to go by when canning cabbage.

Cabbage is a good addition in canned soups.

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Cheryl... your point made sense to me so I called my extension service. They told me it is not considered the same as greens.

Not sure why..... cabbage is after all a leaf. But just so readers can make informed decisions I thought I'd add that.

Sharon

Aug 23, 2011

Canning cabbage? Of course!
by: Anonymous

There is nothing you can't can, as far as spoilage is concerned. You just have to know the method to use. Steam under pressure kills everything: that means that everything in a sealed jar that has been pressure-canned for the adequate time has no microorganisms in it, and will have none as long as the seal remains intact.

The only other consideration in whether it is advisable to can something is: will the quality of the food be good enough to eat after it it canned. If you don't know the answer to this, the only way to find out is to try canning it.

Jul 16, 2011

Did you use pint jars and how much pressure
by: Anonymous

Did you use pint jars and how much pressure?

May 13, 2011

Cabbage Soup Cans Great
by: Wendy in MI

Despite every source of info recommending against canning cabbage throughout my decades of canning everything else, I finally decided to just make my own recipe, and it comes out great.

I start by skinning and chopping tomatoes for my base broth, then I add loads of coarsely chopped red cabbage followed by bits of other veggies from the garden such as beans, corn and carrots. I cold pack it into pint jars and pressure cook at 15 psi for about 15 minutes.

The result is a colorful, robust soup bulging with firm vegetables.

Aug 02, 2010

canning cabbage
by: Anonymous

My southern folks canned cabbage for years...none ever spoiled.

They cut up the cabbage, brought it to a boil and put in jars. Pressure at 15# 25 minutes or put in water bath for 45 minutes I have also canned stuffed cabbage with success.

Dec 14, 2009

Canning cabbage
by: Janine J

I have had to find a recipe for canning cabbage this year. I found on in my Kerr and Ball book. I pressure canned at 15 pounds. I will have to look to see how much time. It turned out great. Just pack the cabbage into the jars and add water to 1/2" head space. Turned out great. Use for fried cabbage and adding to soups.

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