Ball Canning Recipes Cabbage Food
CANNING SAUERKRAUT
I needed a recipe for canning saurkraut and someone was nice enough from the boards to recommend a site to me. So I am posting this recipe on here. (After checking my mothers recipe's she had this recipe.) I know that we loved it!
Provided by Shon Marie
Categories Low Protein
Time 50m
Yield 12 quarts, 4 serving(s)
Number Of Ingredients 2
Steps:
- Remove outer leaves and any undesirable portions from firm mature heads of cabbage; wash and drain. Cut into halves or quarters; remove core. Use a shredder or sharp knife to cut cabbage into thin shreds about the thickness of a dime.
- In a large bowl, thoroughly mix 3 tablespoons salt with 5 lbs. shredded cabbage. Let salted cabbage stand for several minutes to wilt slightly; this allows packing without excessive breaking or bruising of the shreds.
- Pack salted cabbage firmly and evenly into a large, clean pickling container. Using a wooden spoon, tapper or hands, press down firmly until the juice comes to the surface.
- Repeat shredding, salting and packing of cabbage until the container is filled to within 3 to 4 inches of the top. If juice does not cover cabbage, add brine: 1 1/2 tablespoons salt to 1 quart water; bring brine to a boil; cool.
- Cover cabbage with muslin or cheesecloth and tuck edges down against the inside of the container. Weight down cabbage under brine. Formation of gas bubbles indicates fermentation is taking place. Remove and discard scum formation each day. A room temperature of 70 degrees to 75 degrees F is best for fermenting cabbage. Fermentation is usually complete in 3 to 6 weeks.
- TO CAN: Bring sauerkraut to a simmer (185 to 210degrees F). Do not boil. Pack hot cabbage into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Adjust caps. Process pints 15 minutes, quarts 20 minutes, in a boiling water canner.
Nutrition Facts : Calories 1364.4, Fat 6.8, SaturatedFat 0.9, Sodium 45013.6, Carbohydrate 317.2, Fiber 130.8, Sugar 203.5, Protein 81.9
SAUERKRAUT FOR CANNING
Step-by-step directions for how to make and can your own sauerkraut.
Provided by MARCIAMOLINA
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 2h30m
Yield 144
Number Of Ingredients 2
Steps:
- Remove outer leaves and any undesirable portions from firm mature heads of cabbage; wash and drain. Cut into halves or quarters; remove core. Use a shredder or sharp knife to cut cabbage into thin shreds about the thickness of a dime.
- In a large bowl, thoroughly mix 3 tablespoons salt with 5 lbs. shredded cabbage. Let salted cabbage stand for several minutes to wilt slightly; this allows packing without excessive breaking or bruising of the shreds.
- Pack salted cabbage firmly and evenly into a large, clean pickling container. Using a wooden spoon, tapper or hands, press down firmly until the juice comes to the surface.
- Repeat shredding, salting and packing of cabbage until the container is filled to within 3 to 4 inches of the top. If juice does not cover cabbage, add brine: 1 1/2 tablespoons salt to 1 quart water; bring brine to a boil; cool.
- Cover cabbage with muslin or cheesecloth and tuck edges down against the inside of the container. Weight down cabbage under brine. Formation of gas bubbles indicates fermentation is taking place. Remove and discard scum formation each day. A room temperature of 70 degrees to 75 degrees F is best for fermenting cabbage. Fermentation is usually complete in 3 to 6 weeks.
- TO CAN: Bring sauerkraut to a simmer (185 to 210degrees F). Do not boil. Pack hot cabbage into hot jars, leaving 1/2 inch headspace. Remove air bubbles. Adjust caps. Process pints 15 minutes, quarts 20 minutes, in a boiling water canner.
Nutrition Facts : Calories 32.6 calories, Carbohydrate 7.8 g, Fat 0.1 g, Fiber 2.7 g, Protein 1.8 g, Sodium 1583.7 mg, Sugar 4 g
LIBBIE'S CANNED GREEN TOMATO RELISH CHOW CHOW
Very old relish; reminds me of chow chow; has green peppers, cabbage, celery, onions. Always follow Ball book. This is just the recipe, not how to can, because it just says seal and that's wrong.
Provided by Dienia B.
Categories Low Protein
Time P1DT40m
Yield 8 quarts
Number Of Ingredients 11
Steps:
- Put celery, tomatoes, cabbage, onions, and peppers through food chopper.
- Mix together.
- Add 1 cup kosher salt with 2 quarts cold water.
- Let stand overnight in cool place.
- Next morning drain well.
- Put 2 quarts vinegar to 2 lbs sugar, mustard seed, and celery seed on stove to boil; boil for 10 minutes.
- Pour over chopped vegetables.
- Pack in jars and seal.
Nutrition Facts : Calories 677.3, Fat 4, SaturatedFat 0.4, Sodium 14251.8, Carbohydrate 150.7, Fiber 10, Sugar 133.1, Protein 8.2
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