What are you canning now?

If you can get it outside, slice up your cabbage, and dehydrate it. Store it in a jar with a moisture packet, better still if you have one of those jar lid adapters for a vacuum sealer to take most of the air out and still add a packet, and then you can remove cabbage to add to soups etc later. That's what I do (onions, celery, scallions, shallots too).
 
Hey there. Just found this thread and bookmarking. I’ve preserved via water bath methods in the past but am now learning about pressure canning. I use Ball or NCHFA tested recipes and a 22 q Presto canner (older model). The inaugural project: turkey and chicken stock. Pics when done, provided I don’t blow up my kitchen (kidding—I am doing this safely—no haters):cool:
 

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