Red cabbage canning recipe without salt
Last Updated on
Ingredients:
1 head of red cabbage
2 cups of water
1 cup of Apple Cider Vinegar
Instructions:
1. Start by cleaning your red cabbage, removing any bad leaves. Cut the cabbage into quarters then slice thinly.
2. In a pot on the stove, bring the water and vinegar to a boil.
3. Add the cabbage and let it cook for 3-4 minutes.
4. Remove from heat and let it cool.
5. Once cooled, jar the cabbage and liquid. Make sure to leave an inch of headspace.
6. Process in a water bath canner for 10 minutes.
7. Let jars sit in the canner for 5 minutes before removing.
8. Store in a cool, dark place.
This recipe is great for those who want to enjoy the benefits of red cabbage without having to worry about the high sodium content that is often found in traditional canned goods. This recipe is also fairly simple and only requires a few ingredients that you may already have on hand.
One great thing about this recipe is that it is versatile. Once canned, you can use this red cabbage in a number of different dishes. Add it to salads, soups, or even main courses for a bit of color and flavor. It will last for up to a year when stored properly, so you can enjoy it all winter long.
If you are new to canning, or have never canned red cabbage before, here are a few tips to help you get started:
– Start by cleaning your red cabbage, removing any bad leaves. Cut the cabbage into quarters then slice thinly.
– In a pot on the stove, bring the water and vinegar to a boil.
– Add the cabbage and let it cook for 3-4 minutes.
– Remove from heat and let it cool.
– Once cooled, jar the cabbage and liquid. Make sure to leave an inch of headspace.
– Process in a water bath canner for 10 minutes.
– Let jars sit in the canner for 5 minutes before removing.
– Store in a cool, dark place
