Ingredients
Ingredients
- Cabbage – about 1 pound per pint jar
- Salt – 1/2 teaspoon per pint jar (1 teaspoon per quart jar)
- Water – enough to fill jars with 1/2 inch headspace
Instructions
- Prepare cabbage: Chop or shred the cabbage into approximately 1-inch pieces to make it easy to stuff into jars and for convenient bite-sized portions after canning.
- Fill jars: Pack the chopped cabbage firmly into clean canning jars, leaving about 1/2 inch of headspace at the top to allow for expansion during processing.
- Add salt: Sprinkle salt over the cabbage in each jar, using 1/2 teaspoon for pint jars or 1 teaspoon for quart jars to enhance flavor and preservation.
- Add water: Pour water into the jars over the cabbage, again leaving 1/2 inch of headspace to prevent overflow and ensure proper canning pressure.
- Seal jars: Screw down the canning lids and rings firmly to create an airtight seal needed for pressure canning.
- Process jars: Place the jars in a pressure canner and process pints for 25 minutes or quarts for 30 minutes under pressure to safely preserve the cabbage.
Notes
- Use fresh, firm cabbage for best results.
- Ensure jars are sterilized before filling to prevent contamination.
- Do not overpack the cabbage to maintain proper heat circulation during processing.
- Adjust processing times slightly according to altitude as needed.
- Proper headspace is crucial for safe canning.
- Prep Time: 15-20 minutes
- Cook Time: 25-30 minutes
- Category: Preserving
- Method: Instant Pot
- Cuisine: American
