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How To Pressure Can Cabbage

Cabbage can be pressure canned to extend its shelf life. The process of pressure canning is a way of preserving food by heating it to a temperature that destroys microorganisms that cause food spoilage.

How To Pressure Can Cabbage

To pressure can cabbage, you will need: a pressure canner, cabbage, canning jars, and lids. 1. Start by washing your cabbage in cool water. Remove any wilted or damaged leaves, then cut the cabbage into quarters. Cut out the core of the cabbage, then slice the quarters into thin strips. 2. Put the strips of cabbage into a large pot and cover with water. Bring to a boil over high heat, then cook for

-canning jars -a pressure canner -cabbage -salt -vinegar -water

  • Select a head of cabbage that is relatively firm, has no bruises or blemishes, and is the appropriate size for your canner
  • Wash the cabbage in cool water
  • Cut the cabbage into quarters, leaving the core

– Make sure the cabbage is clean and dry before pressure canning – Cut the cabbage into quarters or eighths, discarding the tough core – Pack the cabbage tightly into a quart or pint size Mason jar – Add 1 teaspoon of salt to each jar (optional) – Pour boiling water over the cabbage, leaving 1 inch of headspace at the top of the jar – Put the lid on the jar and screw on the band fingertip tight – Process in


Frequently Asked Questions

How Long Does It Take To Water Bath Cabbage?

It takes about 10 minutes to water bath cabbage.

Do You Have To Blanch Cabbage Before Canning?

No, you don’t have to blanch cabbage before canning, but it is recommended. Blanching helps to retain the color and flavor of the cabbage.

What Is The Best Way To Can Cabbage?

The best way to can cabbage is to blanch it in boiling water for three minutes, then cool it in ice water. Next, pack the cabbage into a Mason jar and cover with boiling hot brine. Seal the jar and process in a boiling water bath for 10 minutes.


In Summary

Pressure canning is the only safe way to can cabbage. It is a quick and easy process that yields delicious, shelf-stable results.

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