Recipes for Waterbath Canning
Spiced Red Cabbage Canning Recipe
Apr
A verÂsaÂtile spiced red cabÂbage canÂning recipe equalÂly at home served cold, packed into a falafel wrap, or warm with a roast dinÂner. And it’s so easy to make!
This is a time-honÂored recipe adaptÂed from the ubiqÂuiÂtous Ball ComÂplete Book of Home PreÂservÂing. QuanÂtiÂties and meaÂsureÂments have been reworked to betÂter suit the UK based preÂservÂer, but the most sigÂnifÂiÂcant change is the use of cider vineÂgar. This spiced red cabÂbage canÂning recipe is realÂly deliÂcious; the flavour comÂbiÂnaÂtion of cabÂbage and apple being a real culiÂnary classic.
No cookÂing of the cabÂbage is needÂed, it is simÂply dry brined in salt first to remove water and improve the texÂture priÂor to canning.
IdeÂal for makÂing over the winÂter months when othÂer fresh vegÂetable may be hard to source, this spiced red cabÂbage canÂning recipe will fill 8 x 500ml jars or 4 x 1 litre jars. Any propÂer canÂning jars will do, but for this recipe I’m using Pearl’s wonÂderÂful Luna Cap preÂservÂing jars. These innoÂvÂaÂtive jars feaÂture fulÂly reusable stainÂless steel lids and bands.
Spiced Red Cabbage Ingredients
To make four litres of spiced red cabbage.
2 Red CabÂbages, at least 3kg total in weight.
50g of fine sea salt. Avoid using table salt.
2 litres of apple cider vineÂgar. If using home brewed ensure it is at least 0.5% acidity.
125g of brown sugar.
2 tbsp whole cloves.
2 tbsp whole allÂspice berries.
2 tbsp black peppercorns.
2 tbsp celÂery seed.
1 large cinÂnaÂmon stick.
- 2 mace blades.
Spiced Red Cabbage Method
This recipe takes two days to comÂplete, the spiced vineÂgar and cabÂbage being preÂpared up to 12 hours before canÂning the jars.
Preparing the Spiced Vinegar
Pour the vineÂgar into a sauce pan and genÂtly heat while adding the sugÂar. Stir until the sugÂar is dissolved.
Add all the spices and very slowÂly bring to a simÂmer with the lid on. At this point turn off the heat and allow the spices to infuse into the vineÂgar overnight.
The folÂlowÂing day filÂter the vineÂgar, the celÂery seeds are very small so use a douÂble layÂer of muslin or cheese cloth.
Preparing the Red Cabbage
Strip the outÂer leaves from your cabÂbages, quarÂter them with a sharp knife and remove the cores.
FineÂly shred the cabÂbage quarÂters with either a knife or a mandoline.
Add the shredÂded cabÂbage to a large plasÂtic or ceramÂic bowl layÂerÂing in the salt as you go. Place a plate over the saltÂed cabÂbage to weigh it down, covÂer with a tea towÂel and leave overnight or for 12 hours.
Place small batchÂes of the cabÂbage in in a colanÂder and rinse well under the tap. Shake as much water from the cabÂbage as posÂsiÂble and leave to drain for a few minÂutes. Place the batchÂes of rinsed cabÂbage on a tray with sevÂerÂal layÂers of kitchen roll. Pad away with kitchen roll as much of the water from the cabÂbage as practicable.
Canning Your Spiced Red Cabbage
FolÂlow stanÂdard methÂods for water bath canÂning and ensure that your jars and lids are saniÂtised. If your stock pot or water bath canÂner is too small to hold all the jars process them in batches.
Heat the spiced vineÂgar and mainÂtain at a simmer.
Pack the cabÂbage into warm jars tightÂly using a cabÂbage pounder, woodÂen spoon or the end of a rolling pin. Leave at least 1.5cm of room at the top of each jar.
Ladle the hot spiced vineÂgar into warm saniÂtised jars with the aid of your funÂnel. Remove any air bubÂbles and then top-up to leave at least 1cm of headspace.
Wipe the jar rims and screw down the lids. For the Pearl Luna jars picÂtured here the lids are tightÂened down fulÂly. For stanÂdard KilÂner and Mason jars turn the lids until just finÂger-tip tight.
Place all the jars in the water bath ensurÂing they are comÂpleteÂly subÂmerged. Process at a rolling boil for 20 minÂutes and then remove the jars.
Store in a cool, shady place out of direct sunÂlight. Keep opened jars in your fridge.
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