Content

• Ingredients
• Steps
• Tips
• Warnings
• What do you need

Enjoy the delicious flavor and nutritional benefits of canned cabbage. After conservation, cabbage often becomes discolored and tastes stronger, so it is recommended to pickle it first. And since cabbage is a low acid food, a pressure autoclave is required, rather than a boiling water autoclave, to prevent bacterial contamination. Follow these simple steps to preserve kale using the heat treatment method and either a pressure autoclave or a weight autoclave.

Ingredients

• 5.5 kg cabbage, red or white varieties (about 3 - 4 heads)
• 8 cups (1.9 L) red wine vinegar (5% acid)
• 1/2 cup (120 ml) canning salt
• 1 cup (240 ml) brown sugar
• 2 cinnamon sticks
• 1/2 cup (120 ml) mustard seeds
• 1/4 cup (60 ml) whole cloves
• 1/4 cup (60 ml) nutmeg
• 1/4 cup (60 ml) whole allspice
• 1/4 cup (60 ml) whole peppercorns
• 1/4 cup (60 ml) celery seeds

Steps

1. 1 Prepare the cabbage for canning. Choose fresh, ripe kale that is free from stains and dents. Cut the cabbage into 4 pieces through the stalk and chop it with a kitchen knife or food processor. In a large bowl, layer the cabbage and canning salt, cover and let stand for 24 hours.
2. 2 Rinse the cabbage under cool water in a sieve, then dry the cabbage on a baking sheet lined with a cloth or paper towel for 6 hours.
3. 3 Prepare the brine. Combine vinegar, sugar, nutmeg, and mustard seeds in a large saucepan. Then combine the remaining spices in a cheesecloth or spice bag, tie to close, and place in a saucepan. Bring ingredients to a boil for 5 minutes, then turn off.
4. 4 Wash 7 glasses (950 ml.a) canning jars and metal lids with soap and hot water. Keep jars and lids hot until you are ready to use them.
   • Jars and lids can be kept hot by placing them upside down in a pot of hot water, or by washing them in the dishwasher and keeping them there until needed.
5. 5 Place the cabbage in clean jars. Pour the brine over the cabbage, completely covering it, leaving 1.25 cm of space at the top of the jars.
6. 6 Wipe the necks of the cans with a clean cloth, shake gently to remove air bubbles and cover with metal lids. Place closed cans on a rack in a pressure autoclave, filling with 2.8 L. hot water.
   • The jars should not sit directly on the bottom of the autoclave and should not touch each other to allow steam to pass freely around them.
7. 7 Place the lid securely on the autoclave and bring the water to a boil. Let the steam out of the autoclave for 10 minutes before adding weight or closing the vents. After 10 minutes, close the holes or put on a weight (depending on the type of pressure autoclave you are using) and let the pressure increase.
8. 8 Process the cans in a pressure autoclave for 20 minutes, adjusting the pressure according to the altitude (see. guide below). Start counting the time when the required pressure is reached. Check the sensor frequently to ensure that the pressure achieved remains constant.
   • For autoclaves with a dial, set the pressure to 75.8 kPa for altitudes from 0 to 610 m, 82.7 kPa for altitudes from 610 to 1220 m, 89.6 kPa for altitudes from 1220 to 1830 m, and 96.5 kPa for altitudes from 1830 to 2440 m.
   • For autoclaves with a weight, set the pressure at 68.95 kPa for heights from 0 to 305 m, and 103.4 kPa for heights above 305 meters.
9. 9 Turn off the heat and let the pressure return to 0 kPa, then remove the weight or open the valve and wait for 2 minutes. Carefully remove the lid and allow steam to escape.
10. 10 Remove the cans from the autoclave using a lifter and place them on a wooden board or thick tea towel to cool in an open area. The space between the jars should be 2.5-5 cm for air circulation.
    • Listen for a low "hum" sound, indicating that the lid on the can has been pulled in and the cans are sealed. This may take about 12 hours.
11. 11 Label the jars with the name of the ingredients and the date, then store in a cool, dark, dry place.

Tips

• Visit a local market to find a variety of fresh cabbage for canning.
• Check the pressure gauge on the autoclave regularly to ensure an accurate reading.

Warnings

• To avoid the risk of contracting botulism from bacterial contamination, which can be life-threatening, follow the instructions carefully.
• If the lids on the cans are not sealed (when you push the center, the lid bends), use the cabbage right away and do not store it.
• If the cabbage smells sour or unpleasant when you open the cans, throw it away right away.

What do you need

• Pressure autoclave
• 7 glass jars of 950 ml.
• Canning ring lids
• Jar lifter
• Kitchen towels
• Cutting board
• Sharp knife
• Food processor
• Large saucepan
• Large bowl