From start to finish, the step by step directions on how I can cabbage. Vivian Ann and Ambria 2LadyHomesteaders PO BOX 344 Sharps Chapel, TN 37866 2LadyHomesteaders@gmail.com
Oh my I am a first time watcher of your channel....and you are amazing. I was looking for someone who would show mw how to can cabbage....thank you so much because today I have learn a lot from you. God Bless you for educating me on this!!!
Hi, I'm a canner virgin, have literally just bought my canner and am waiting for my jars to be delivered, thank you so much for explaining everything so clearly x x x I have a little tip for you though, I noticed your chopping board moving around while your chopping, if you place a tea towel under it, it'll stay put x x x
Hi Vivian Ann , I got my all American canner 951 this year, I just love it! I have canned so much this year, makes me feel so accomplished. Thank you for your time I always learn from you, many blessing to you and your daughter.
I watched you video on cabbage canning and fell in love with you. You are amazing and my kind of people. I needed to refresh my old head and was thinking i would only find youngsters doing canning. I feel right at home. Thank you and may GOD BLESS YOU!
Shaking my head no, i have never canned cabbage. Thanks so much for this video Vivian Ann. Very informative. Also loved your sense of humor. God bless you sweet lady. Liked, commented and shared. :)
I had to smile, were always so proud of our beautiful full jars when done. I only started canning 2 year's ago,I was so ssd not to have a garden this year (we moved to our homestead 5 months ago) then after hubby transplanted our seedlings and garden to our new place we had a plague of grasshoppers that barely left anything, even our poor fruit trees were left with barely any leaves at all. next year we will be more prepared and hubby is building a greenhouse so we can plant year round. enjoy the fruit of your harvest. blessings.
i am just learning how to can.i have watched a few of your video's. i jut love the way you teach. i have learned alot from you.. thank you so much for taking the time to do the video's
Thank you so much for easy to follow instruction. I did Chow Chow for the first time and enjoyed the process. Fairly new to canning and appreciate your tips and instructions. God bless you!
I am new to canning and loved your video. I wish I were up on the side of that mountain with you. Please keep doing these videos as they are so helpful. Thank you again, Linda, Mobile, Alabama
Great video,,grew my first cabbage this year..cut my first one yesterday and had fried cabbage for supper!! Will be canning the rest !! Thank you for sharing!!
I was just reading the directions for pressure canning by the USDA, and I have one negative thing to say, but just for those who will be doing some canning, please let the pressure cooker cool off by itself, it is not recommended to remove the weight. Do some cross-referencing on this topic if you disagree. Peace and God Bless. Thank you for sharing your methods, I learned some really good things from your video.
Thankyou for doing this video🤗..I put my jars in oven on 250 so I have room on my stove..yes I have seen that about tops..haven't used them..I also use wash away labels that you can get on Amazon..Be safe&blessed🙏
I fry potatoes in rounds add in onion with a little salt add a pint of my canned ham and then cabbage. I also add black pepper. I would drain the water if I used canned ham and cabbage. I do sometimes use canned sausage. With som homemade bread it is delicious. I have used mine for over 18 months also.
Well, hello! I am going to try your recipe tomorrow night. Thank you for sharing, and, God Bless. Vivian Ann on the side of the mountain in northeast Tennessee
I've gotten lazy in my later years when it comes to stuffed cabbage, I've started to chop up the cabbage and mix it in with everything else to make a casserole. Tastes exactly the same, with a little less work. As far as the canning lids go- There is no governing body that tells food manufactures what "use by" or "best by" dates they have to place on actual packaged/canned food, all the dates are what ever the manufacture feels they should be. So my guess is - Canning supply companies and pressure cooker manufacturers probably receive quite a few calls/emails regarding "how long will my food store?" So, like food manufactures, they have picked a safe and arbitrary "best by" date to print on their packaging. Just my best guess based on how other industries handle expiration dates.
We do that also. We put out a video on it called "Unstuffed Cabbage" where Ambria actually makes it on the wood cookstove. It is also one of our favorites and helps to make a little bit of meat go a long way. Vivian Ann
@@1kimmyflink if I had one I would gladly share it with you, but most of what I do is unscripted. It's also slightly different every time. Even when I look for recipes online I will take different elements from multiple recipes for a similar dish, use what I like and omit what I don't. Sorry I couldn't be more helpful.
Hi ladies, hope your both amazing in God's blessings. loved your video. my sis in law just gave us 5 head's..guess I'm canning lol.❤ great tips.. thank you once again!
You are so sweet. I love your video and just had to subscribe with the ALL dingaling bell. I have only waterbathed but cant do everything like cabbage. My favorite veg……so my new electric Nesco should be in tommorrow 🤞. I am kinda scared but will be so worth it. Tfs dear…you are an amazing teacher …will continue to follow your recipes when pr. canning. Hugs ❤️🇨🇦
Loved the video and I've been searching for a way to can cabbage that tastes like cabbage instead of sauerkraut. I just wanted to make sure this ends up tasting like just regular cabbage before I start. My Granny canned cabbage and it was absolutely delicious and looks just like yours. Do you care to tell me if this cabbage just tastes just like regular cabbage? I love listening to you and especially the comments about having clean hands, a clean counter and especially the long hair. I'm 60 and have hair down to my waist and when I get ready to cook the first thing I do is get my hair in a bun....in true Mamaw style. The only thing I don't have is an apron but my sewing machine is ready and waiting to make one. Thank you so very much for sharing this video and I have subscribed to your page because I think you have absolutely the best videos EVER! You are so sweet and down to earth and I just love you. Thank you so much and can't wait to try this next week!
I think the ball lids say a year to 18 months is what they guarantee the seal once they know but like you, I know products that I’ve gotten my house or yet did have that were 78 years old and just fine
2LadyHomesteaders Hodge thank you so much. I came over from jnull0's channel. Planning on moving to Texas from California in a month and I'm really looking forward to gardening and harvesting my own goods. After watching some of your videos I am extremely excited!
Hi, Ruby here in a small town in NW Alabama. I'm glad u showed this. I've always heard cabbage couldn't be canned like this, but had to be made into sauerkraut. So I never tried to can it. How long will this last long term. I'm gona try this. Thanks
It will keep for several years. As long as the seal is solid you are good to go. Ours never lasts that long, unfortunately. I was hoping for more this year but I got sick and the cabbage worms ate the leaves so badly they looked like lacework. We are happy and thankful for what we do have. God's Blessings, Vivian Ann
place a wet paper towel under your cutting mat and it will prevent it from moving around while cutting your foods thanks for sharing your knowledge with me
I enjoy your videos. You had mentioned your concern over the 18 month shelf life of the new canning lids. The manufacturers advertise as if the 18 month time limit is an improvement and we all know it is not. As far as the gasket quality on the lids, I recommend you take a look at a You Tube channel hosted by a woman named Bexar Prepper. She's does a wonderful job of exposing the truth. Hope this helps.
Canned cabbage is mushy…. And unfortunately it’s not a USDA approved food to can. I am well aware we can do what we want in our own homes but I think that it is important for people to understand what is safe.
Tried this. Followed the instructions to the letter. The cabbage looks kinda brown in the jar after it came out of the canner. We tasted it, and it tastes okay, but I don’t know that I would serve it on its own just because it is not very pretty to look at. The seals are intact. I processed it for the 55 minutes. Can’t figure out why it’s brown though.
Just got an order of Kerr pts (5/1/19) and that same 18 month info was in my two boxes. I hears somewhere its because they removed the BPA from the rubber and it no longer performs as well. Suggest checking lids once a month at least.
If l just have water bath canner. Could l just add lemon to jars. Or is that a big NO. Cause l luv cabbage but afraid of pressure anything...great video. TFS. ❤️
Hello, I wouldn't recommend water bath canning cabbage. If you add lemon juice to it to raise the ph, the cabbage is gonna taste like a lemon. Sorry. Pressure canning is really easy, but if you don't have a canner, they are pretty expensive right now. I have had mine for years. Hope this helps, Vivian Ann on the side of the mountain in northeast Tennessee
2LadyHomesteaders Hodge thank you for the reply. Guess l will just stick to what l can do with my water canner. I also dry can and dehydrate. Happy canning. 🤗❤️
@@sherylldupuis4330 there is an old ball recipe for spiced red cabbage using red wine vinegar which you water bath, just google it. Change it up for green cabbage with white vinegar. And it’s still crunchy!
@@colleenpritchett6914 Thank you Colleen. I will check that. Out. I made chow chow , and got to waterbath that. It is delicious. As soon as l think l have gotten nerve up to buy pressure canner , it goes away ...lol. Maybe someday soon l hope. TY again. ❤️
No, sorry. Anything with meat needs to be pressured canned. I process pints at 75 minutes and quarts for 90 minutes at 10 ponds pressure. Hope this helps.
