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#
I would check the Ball canning book. My wife considers it the bible for all things canning.
We will start harvesting our cabbage soon, I hadn't gave any thought to doing soup. We usually do all kraut. We have about 35 heads. OmniGraffle in.
I just water bath can my soup.
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