I keep finding conflicting information on canning cabbage. Ill have 8 or 9 heads in a few days that I need to do something with. I like sauerkraut but now enough to make that much. My girlfriend loves cabbage soup. Ingredients shouldnt be an issue since qaulity is really the only question with pressure canning.
Does anyone have a recommendation for processing time and pressure? Im thinking 30-45 minutes at 10#
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