Post by Big Joe on Jul 28, 2019 15:51:45 GMT -5
I tried to take a nap setting here and got woke by the food processor and other noises. I guess the adult kids went shopping while the rest of us went to church. Well there was a sale on cabbage so we now have two full crates of cabbage. There is so much cabbage the aunt said they needed to get started on putting it up. So I guess the SIL and boys have been chopping and feeding the food processor to grate it for chow chow. He said they got 100lbs of cabbage for less then $30 and it just blossomed from there. They found bell peppers on sale too - that saved the home grown ones for us.... only thing I know I lost is 8 large green tomatoes and a few hot peppers but I like chow chow so its a fair trade. Right now they have a 20 gallon trash can (veggies in a new trash bag) full of mixed veggies that they got salted down and now are working on moving things in second fridge to get it in to set overnight. The other crate is being chopped and stuffed in jars now - 2 loads in canners now with my guess there is 2 more loads being heated thru now. Me and Kat are just setting here watching, she thinks she has to hold me down for leaving her for a few days. Me I am just sipping my coffee and keeping my yap shut... I do not want to interfere with their work LOL.
I see pint jars of the fish they caught waiting for an empty canner too..
Anyway if anyone else wants to try canning plain cabbage - just cube and wash the cabbage then blanch it for 5 minutes, rinse well then pack it in jars (no salt). Fill with fresh hot water and pressure can it for 60 minutes for pints or quarts -- use the pressure for your altitude. LOL I see the small canner headed to the turkey frier stand - fish will be done outside LOL.
I see pint jars of the fish they caught waiting for an empty canner too..
Anyway if anyone else wants to try canning plain cabbage - just cube and wash the cabbage then blanch it for 5 minutes, rinse well then pack it in jars (no salt). Fill with fresh hot water and pressure can it for 60 minutes for pints or quarts -- use the pressure for your altitude. LOL I see the small canner headed to the turkey frier stand - fish will be done outside LOL.