Cabbage, can it be canned fresh ?

Okay, I been looking through my books, and online and don't see this.

I got a 5 # bag of fresh coleslaw today marked down to a $ 1.
I just made a bowl of it as slaw for lunch.

Can I put the balance into jars and can it as is ?

I am thinking using it as a soup base like.
Add ham later when I went to serve it for example.

Thinking water bath, 20 minutes.

Yes or no.......thanks

In theory, yes it may be canned although fresh cabbage would have to be pressure canned, not BWB canned, as it is a low-acid vegetable.

But it is most definitely NOT recommended. It ends up very unappealing with such a strong flavor and mushy texture that those who try it find it best for composting only.

As sauerkraut or in small amounts in a couple of the vinegar based relish recipes like Rummage Relish are the only recommended uses. Freezing it works much better for a soup base.

Okay. THANK YOU

Well, maybe my chickens might like a little treat .......

My freezer is full.

Do I freeze it as is ?
Or do I cook it a bit first.

Good thing I only bought the one bag

We got a big old bag of cole slaw cabbage like that and I froze it in batches. I wasn't sure, so I blanched it (very, very briefly) before freezing and it works great in soup.

Here are the instructions for freezing cabbage. http://www.uga.edu/nchfp/how/freeze/cabbage.html

You can almost always find quick detailed answers to questions on how-to at NCHFP as it is the recognized authority on home food preservation.

I got to thinking I could precook this cabbage and use it in my
quick recipe for the oven.
I get out my big roaster. Put the cooked cabbage on one half.
Then cooked rice on the other half. Then layer the rice with some
cooked hamburg. Then put some spaghetti sauce over it all, and cook
in oven about 30 minutes.
The last time I made this , I ended up with leftovers. More than usually.
I ended up bagging this off in plastic bags for what I would eat myself
for a meal. Then I froze it. I liked it. But I knew my hubby wouldn't eat
it. The cabbage tasted fine to me.

Another thing I have done with it, is to cook it on top of stove and
add some ham to it. It's good like that.

I will conquer the balance of that bag tomorrow. I'm glad now I only
got the one bag to worry about

Ooh, thanks! Looks like I did good

try putting the slaw in a huge pot with some butter and olive oil, until it cooks down. add some wide noodles , salt and pepper and more butter if needed and you have just made a yummy dish called halushki.
I dont generally use carrots in mine

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I'd rather have one Chewbacca than an entire clone army.

I blanched some shredded cabbage let it drain and cool then I put it in my dehydrator
I can take some out to toss in soups and other dishes

But, what if you want it just for Cole Slaw? Am I always going to have to buy fresh?

If cole slaw is what you want to use it for then yes you'll need fresh cabbage to make it. There is a recipe available for what is called "freezer slaw". It is a vinegar based slaw (no mayo or milk in it) but it is a soft mushy type slaw, more like pickled cabbage.

yes. there is a way to root cellar cabbage, where you can keep it fresh through the winter. I always end up making sauerkraut from my excess, so I have not tried it

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I'd rather have one Chewbacca than an entire clone army.

Found this recipe this past fall. Have not tried it yet. On my list of things to can this year. It has alot of the same ingredients in the syrup as in my dressing recipe. Just thought I would add miracle whip to it when I opened a jar.

http://chickensintheroad.com/farm-be...nned-coleslaw/

I used to have a recipe for freezer slaw that stayed crunchy when thawed, got it from an old Countryside mag. Not as crunchy as fresh, but VERY good. I drained most of the dressing off before serving and mixed in a little mayo. I'll see if I can find it...

I just read the earlier post from honeycat, and that's the recipe, minus the carrot! I graated one up before serving, it wasn't in the original recipe. Never canned it, just froze, and it IS crunchy and really good.

Oh gosh, does that look good! I'll have to try it.

Thanks so much, folks! There's always a wealth of information here.