How Long To Pressure Can Cabbage Food
SOUTHERN CABBAGE FOR THE PRESSURE COOKER
A good pot of cabbage can be served stand-alone with some cornbread or as a side dish to your favorite meal. Preparing cabbage in a pressure cooker preserves most of the nutrients and produces a very sweet yet savory dish. This recipe is quick, flavorful and easy!
Provided by EyeSpy
Categories Side Dish Vegetables
Time 35m
Yield 8
Number Of Ingredients 5
Steps:
- Chop cabbage into 1- to 2-inch pieces.
- Cook bacon in an open 8-quart pressure cooker over medium heat until tender, 4 to 5 minutes. Do not crisp the bacon unless you just like it that way. Add butter and stir until melted.
- Place the chopped cabbage into the pot and pour in chicken broth. Add salt and black pepper to taste and toss the cabbage until coated.
- Secure the lid to your pressure cooker, place the regulator on top (depending on the type of pressure cooker you have), and turn the heat up to high. When the regulator begins to rock or the cooker reaches full pressure, lower the heat to maintain a gentle rocking motion (15 pounds per square inch). Cook for 3 minutes.
- Immediately remove the cooker from the heat and use the quick-release method recommended by your cooker's manufacturer to reduce the pressure. Transfer cabbage to a serving dish and serve hot.
Nutrition Facts : Calories 135.8 calories, Carbohydrate 8.6 g, Cholesterol 22.4 mg, Fat 10.6 g, Fiber 3.7 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 154.9 mg, Sugar 4.7 g
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- Prepare the cabbage for canning. Select fresh, ripe cabbages that are free of blemishes, dents or bruises. Cut the cabbage into 4 quarters through the stem and shred it with a knife or food processor.
- Rinse the cabbage under cool water in a strainer, then drain the cabbage on cloth or paper towel lined trays for 6 hours.
- Prepare pickling liquid. Combine the vinegar, sugar, mace and mustard seed in a large pot. Then combine remaining spices in a cheesecloth or spice bag, tie to close, and add to the pot.
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- Wipe the rims of the jars with a clean cloth, stir gently to allow air bubbles to escape and cover with the metal lids. Place the sealed jars on the rack in the pressure canner filled with 3 quarts (2.8 L) of hot water.
- Place the cover securely on the canner and heat water to boiling. Allow steam to vent from the canner for 10 minutes before adding canner weights or closing vents.
- Process jars in the pressure canner for 20 minutes, adjusting the pressure based on your altitude (see guide below). Start timing when the necessary pressure is reached.
- Turn off heat and allow pressure to return to 0 PSI (0 kPa), then remove the weights or open the vent and wait for 2 minutes. Carefully remove lid and allow steam to escape.
- Remove the jars from the canner with a jar lifter and place them on a wooden board or thick kitchen towel to allow them to cool in a draft free area. Keep 1 to 2 inches (2.5 to 5 cm) of space between jars to allow air to circulate.
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