Enjoy the delicious flavor and take full advantage of the cabbage in glass. Cabbage often discolors and takes on a strong flavor when placed under glass, so it is recommended to cook it in brine first. And since it is a low acidity food, a canner by pressure and not by boiling, will be used to avoid bacterial contamination. Follow these simple steps to hot canning cabbage, using a digital pressure or weight canner.
Ingrediants
- 5.4 kg of cabbage, red or white (about 3-4 heads)
- 8 cups of red wine vinegar (5% acidity)
- 1/2 cup of salt
- 1 cup of raw sugar
- 2 cinnamon sticks
- 1/2 cup of mustard seeds
- 59 ml of cloves
- 59 ml of nutmeg
- 59 ml of spice mix
- 59 ml of chilli
- 59 ml of celery seeds
Steps
Step 1. Prepare the cabbage
Choose fresh, ripe cabbage, without stains, dark marks or scratches. Cut it into four quarters across the stem and chop it up with a knife or food processor. Mix it with the salt in a large bowl, cover it and let it rest for 24 hours.
Step 2. Rinse the cabbage under cold water in a colander, then drain it on a tea towel or kitchen paper on a baking sheet for six hours
Step 3. Prepare the canning liquid
Mix the vinegar, sugar, nutmeg, and mustard seeds in a large jar. Combine the other spices in a piece of cheesecloth or a spice strainer, tie and add. Heat the ingredients and boil for 5 minutes then turn off the gas.
Step 4. Clean 950ml glass jars and aluminum lids with warm soapy water
Keep them warm until they are ready to be filled.
Jars and lids can be kept warm by placing them upside down in a container with hot water or by washing them in the dishwasher and keeping them inside until needed
Step 5. Pour the cabbage into the glass jars
Pour the preserving liquid over the cabbages, covering them completely and leaving about 1, 25 cm of space at the top.
Step 6. Wipe the rims of the jars with a clean cloth, shake them gently to let the air out and close
Place the sealed jars on the grid of the pressure canner filled with 2.8 liters of hot water.
The jars should not be in direct contact with the bottom of the canner and should not touch, but the steam should be free to circulate
Step 7. Close the canner tightly and boil the water
Let the steam escape for 10 minutes before adding the weights or closing. After 10 minutes close the valves or put the weights (it depends on the type of canner you use) and wait for the pressure to rise.
Step 8. Run the jars in the pressure canner for 55 minutes, adjusting the pressure according to the altitude (see guide)
When you get the pressure you need, aim the timer. Check the pressure gauge frequently to make sure the pressure remains constant.
- For a digital canner, put the pressure at 75.8 kPa if you are between 0 and 610 m, 82.7 kPa for altitudes between 610 and 1220 meters, 89.6 kPa between 1220 and 1830 meters and 96.5 kPa if you are between 1830 and 2440 meters high.
- For a canner with weights, put the pressure at 68.95 kPa for altitudes between 0 and 305 meters and 103.4 kPa for altitudes above 300 meters.
Step 9. Turn off the heat and let the pressure return to 0 kPa, then remove the weights or open the valve and wait 2 minutes
Carefully remove the lid and let the steam out.
Step 10. Remove the jars with jar tongs and place them on a cutting board or thick kitchen towel to cool
Place each jar 2.5-5cm of space to allow air to circulate.
Listen for the “ping” indicating that the vacuum has occurred and the air has been sucked in. The jar will be perfectly sealed after about 12 hours
Step 11. Label the jars with ingredients and date and store them in a dark, dry place
Advice
- Go to the market to find the best cabbage to put in a jar.
- Keep the gauge checked on the canner to accurately read the pressure.
Warnings
- To avoid the risk of Botox from bacterial contamination, which can be deadly, follow the instructions carefully.
- If the lids of the jars do not vacuum (the part in the center does not go down), use the cabbage immediately and do not store it.
- If the jar smells bad when you open it, throw it all away.
