Getting all the cabbages into the freezer and on the pantry shelves has been a busy week for me. The Red Acre Cabbages were large enough to harvest and I wanted to can the entire harvest.
3 large heads of cabbage - slivered
sea salt
Remove the outer leaves; core and shred the cabbage. Place in a large container, salting each layer. Cover and let it set for 24 hours.
Rinse the cabbage well to remove the salt.
Lay the shredded cabbage onto paper towel-lined trays to dry.
1 cup brown sugar
2 quarts wine vinegar
1/2 cup mustard seed
Combine the sugar, vinegar, and mustard seed in a kettle.
2 sticks cinnamon
1/4 cup whole cloves
1/4 cup whole allspice
1/4 cup peppercorns
1/4 cup celery seed
Place the remaining spices in a spice bag and add to the liquid. Bring to a rolling boil for 5 minutes.
Meanwhile fill the hot jars with the cabbage, packing it down to 1/4 " headspace. Remove the spice bag from the brine, ladle the hot liquid over the cabbage, and de-bubble with a chopstick to remove any air bubbles.
Adjust the two-piece caps and process in a water-bath canner for 20 minutes.
I ended up with 10 half-pint jars for the #pantry. All the cabbages are finally processed to enjoy all winter long.
Now, the raised bed is empty and it is time to rejuvenate the soil and decide what to plant for a fall crop.
Happy gardening Hiveans.
Until next time, this is Sunscape
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