Cabbage
canning salt
water
Quart mason jars with new lids and rings

Shred clean washed cabbage and pack firmly into jars. Add water to the top. Put on lids loosely to allow cabbage to expand and water to escape. Place filled jars in a plastic container to catch the overflow. Place in an area where they will stay cool but not cold, around 60 to 80°F.

Check each day and press the cabbage back down into the jars and add water if needed to keep the cabbage covered in water. On the 5th day, pour the water off and add 1 teaspoon canning salt and fill back to within 1-inch of the top of the jars.

Prepare the new lids in a hot water bath per lid directions. Wipe the jar rims and place new lids and bands on the jars and tighten. Now place the jars of soured cabbage into a cold pack canner and cover with hot tap water at least 1-inch over the tops.

Place on the burner high heat and bring to a boil. Let boil for 20 minutes then turn off heat and let stand 15 minutes. Carefully remove the hot jars to a clean towel and allow to cool. The lids should pop when they seal. Can be stored for years as long as the seal holds.

Submitted by: Deberah Brooks