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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...

@wyoDreamer do you have a dehydrator?

yes, it is different. The cabbage for kraut is salted, pressed, and drained, brined and drained, and set and drained again and then only canned with fellow shards of cabbage. I thought we were talking about using cabbage in things like canned soups and such. Alone, it is kraut and while...

OMG. Where did the rest of my post go? I typed in why right before the WELCOME BACK. Anyway.... It goes funky in the jar. (You're not talking pickling, right? I think you're talking full on waterbath/steam/pressure canning) By funky I mean turns a really weird color in the jar and takes on the...

Nope, don't pressure can cabbage. WELCOME BACK!!!

Kills stray bacterium/fungi that may be present and quicken rot and disease. I use high acid white vinegar 5% and dry well hefore storing.

Tomato crop is total crap this year. Did clean up at the fair with ribbons in pickles, relish, cherries, applesauce, and peppers though. Almost time to start this year's apple sauce and butters. Did 6 qts of bacon boston baked beans today. I love my all american pressure canner for anyone...

I have some really really old cookbooks here too mid 1800s, so if anyone is looking for anything.... Not a fan of snow (or ice) either.

a little nutty! (Lol...kidding, couldn't help it)

It;s from the extra air in the sauce from making the apple purée. I usually let mine sit for a bit and cook a little more to work that air out before canning.

Oh and a good quality imersion blender!

Tips. I always use either citric acid or lemon juice to keep my apples from browning. While it doesn't change the flavor, it does keep the fruit from oxidizing and going that odd brown. The brown won't hurt you. We've just been hardwired to think it is icky or spoiled. Eventually, oxidation...

Still plenty of apples and corn here. Just not for the price i want to pay for corn. City folk, preppie poser prices. The pepper jelly was funny. Rinsing the peppers trigered my sinus'. It was like being exposed to tear gas!

I just finished off 100 pounds of apples. I need more. I did two huge batches of sauce today. It is unflippin' believable great. We still have apple butter from last october. That should last us until next summer. Next is apple pie filling. But will have to wait until we cool off again. We're...

Another 8 quarts of tomato purée. I hate to say I'm sick of canning tomatoes, but wow..... they have slowed down since we've had a week of cooler days and nights. There is still plenty of fruit out there, it's just slow to ripen with cooler temps. We'll be back in the 90s starting tomorrow...

They also cycle on and off to regulate heat, which is especially annoying, and non productive when pressure canning.

I know, right?! The old lady up the road from me raises them from seed to 12 " seedlings for me. She gets the seeds from Burpee. My heirlooms are from http://www.heirloomtomatoes.bizland.com/varieties.htm I planted Brandywine, Caspian Pinks, and Kentucky beefsteak. My golden egg...

I planted three heirloom varieties that are so wrinkled and ugly that they are useless as canning tomatoes. My Roma are going nuts, as are my cherry and marble tomatoes (can't can those though). A real winner, although SLOW to ripen, are my SUPER SAUCE tomatoes!!! Next year I am planting more...

Tomatoes, tomatoes, and MORE tomatoes. I have taken to doing cooked, condensed, tomato purée. It's what I use the most of all year. It cans well without separating, and I use my stick blender to do away with the seeds. I'm pulling 30 pounds out of the garden every three days. Mercy. Need...

You shouldn't be reducing the pressure. It should be coming back to local pressure on it's own. When the pressure reads full zero, then you remove the pressure cock or the weight, and leave it there for at least 5 minutes. THEN you take the lid off. The rings loosen while you can and the...