By winter, gardens and kitchen gardens are empty, but our storerooms and cellars are well replenished with winter supplies: homemade marinades and pickles, jams and preserves. But there is still time and opportunity to add something to these reserves. Today we will tell you how canned cabbage is prepared for the winter. After all, such a dish in a cold cold can bring many benefits: thanks to fiber, it stimulates the intestines, helps with ulcers and some other diseases, saturates the body with the necessary vitamins.
General information about canning cabbage
For home canning, preparing marinade, use acetic acid. From what concentration it has in the finished product, cabbage is: acute, acidic and slightly acidic. The source material itself is late or mid-ripening varieties of white cabbage, which should be without internal voids (a solid head of cabbage with well-fitting leaves).
Before
pickling, cabbage needs to be prepared. Contaminated leaves are removed, a stalk is cut out, then chopped and blanched in boiling water for one minute. Or you can without blanching - add a little salt to the chopped vegetable and stand for two hours, mixing well. Canned cabbage for the winter is pickled in different ways: in glass jars, barrels, glazed ceramic pots, and hermetic capping is not necessary.
Standard, folk way of canning
The most common recipe is the following. Cabbage needs to be chopped with five or six millimeter strips, blanched as described above. Prepare a pouring of sugar sand - 120 grams and salt - 80 grams. These volumes are calculated per liter of water. The mixture needs to be boiled a little, and at the very end of cooking pour 9% vinegar - 200 ml. Well, now the very recipe for how canned cabbage is prepared for the winter.
In each of the liter jars we put: 200 ml of hot pouring, 5-6 pieces of cloves and black pepper, then - blanched cabbage, to which you can add caraway seeds. The level should reach a coat hanger and pouring is higher than vegetables. At the last stage, we warm the jars in a large pan with a weak boiling water. The time is different, depending on the size of the cans: liter - 14-15 minutes, half-liter - 11-12 minutes. Then the banks need to be corked.
A very easy recipe for delicious cabbage
Now let's talk about a super-simple recipe for canned cabbage. We prepare our vegetable and carrot. Then we prepare the marinade from two liters of water, 400 grams of granulated sugar, sunflower oil and 9% vinegar (two cups each), four tablespoons of salt. This amount is enough for 6 liter cans of cabbage.
Pour the cabbage with boiling marinade and send for sterilization. For our case (with liter cans) - for 12 minutes. Then immediately roll up the lids and insulate for at least a day, until completely cooled. Where have you seen such a simple recipe?
Canned cabbage again
As you know, there are many ways to make canned cabbage salad. Here is another one of them. We will pickle white vegetables. We will need the following ingredients: good cabbage - two kilograms, carrots - three pieces, garlic - two heads. For pouring / brine: four tablespoons of granulated sugar, approximately two liters of water, two tablespoons of edible salt, table vinegar, 9% - half a glass. And now the recipe for canned cabbage, step by step:
- We clean the forks of white cabbage from the leaves of green and dirty, rinse and chop into small slices and slices. Immediately, without interruption, we lay them in layers in a pasteurized clean jar. Put finely chopped garlic and grated carrots between each layer.
- We boil ordinary water in a saucepan and pour it into jars in this form. After about 30 minutes we merge it and from it we prepare the filling.
- All the remaining products from the list of ingredients are added to hot water, boiled for several minutes and then poured into containers.
- Then we take tin lids and roll up the cans, turn upside down and wrap them up.
Cabbage Sticks Recipe
We need: medium-sized cabbage - two or three forks, carrots - one and a half kilograms, a bunch of celery and parsley, dill, a head of garlic, hot red pepper - one spoon. For the marinade: two and a half tablespoons of salt in a half liter of water. And now step by step about how canned cabbage is prepared for the winter:
- We wash it well and take it apart, by leaflet, as we do when making cabbage rolls. We will use these leaves as a wrapper.
- Rub the carrots on a grater in the same way as when cooking Korean carrots. We put finely chopped celery or parsley, hot pepper, garlic, finely chopped or crushed to it. Mix well. Carrot filling is ready.
- At the next stage, put a filling on each leaf of cabbage, wrap it, like cabbage rolls, and try to put it in a jar as tightly as possible.
- We fill in the standard way: we dilute the salt in water, boil and let cool. Then we fill in the cabbage sticks with brine.
- We send the jar to the refrigerator, from time to time we check the fill level and, if necessary, add salted water. 10-12 days - and the dish is ready.
- You can preserve it, for which we put a pre-sterilized jar in a water bath and sterilize it for half an hour, then roll it up, turn it upside down and wrap it up.
Cooking the cabbage
Let's make another cabbage salad. We will preserve according to the prescription of a skit.
Necessary ingredients : cabbage - five to six kilograms, tomatoes - two to three kilograms, Bulgarian pepper - one and a half kilograms, onions - also one and a half kilograms, black pepper, 9% table vinegar, refined sunflower oil - a tablespoon. Step by step recipe:
- We remove the green leaves from the head and finely chop the cabbage. We wash the tomatoes and cut into rings. Peel the onion and sweet pepper, and then cut into slices. Three carrots on a coarse grater.
- Now we combine all the vegetables together and mix well with each other. Pepper, salt, pour in one hundred grams of vinegar and leave the mixture to marinate for 12 hours.
- Then we put the mixture on fire, pouring oil, and simmer for several minutes after boiling over low heat.
- We lay out the finished mixture in jars, roll up with sterile lids, turn it upside down and wrap it until it cools. As you can see, it is very easy to preserve coleslaw.
We preserve sauerkraut
Each mistress in the autumn cooks sauerkraut. There are many recipes , they are the most diverse. After all, everyone has different tastes: someone loves pickled with pepper, someone loves instant sauerkraut, etc. This recipe is usually not used.
But sometimes it happens that a large crop is obtained, and it needs to be processed as quickly as possible. Then our method will come in handy. Some are surprised that you can preserve sauerkraut. Of course, there’s nothing complicated about it. We will need: one liter of water, 50 grams of salt, the same amount - granulated sugar, 50 ml of vinegar.
Description of the process of preservation of sauerkraut
The beginning is usual, like the standard recipe for canned cabbage for the winter. My, clean, then shred. And the whole secret of our option is to prepare the brine. We dilute salt and sugar in water, pour in vinegar and bring to a boil. Then remove from heat and let it cool down. Meanwhile, we are engaged in lids and cans for preservation - washing, cleaning and sterilizing.
After this, we spread the cabbage in banks and pour cold brine. At the same time, we leave free three centimeters to the neck. We cover with iron lids and send for pickling in a warm place. Note that the liquid will overflow over time through the top. After three days, it is necessary to sterilize the jars using a water bath: three-liter - 40 minutes, two-liter - 25 minutes, liter - 15 minutes. Then, using a key, we roll up the cans with iron caps, turn them upside down and wrap them up. Sauerkraut, canned with vinegar, ready. Store - only in a cool place. In winter, open the jar, add green or onion, finely chopped, vegetable oil and the resulting salad serve on the table.
Cauliflower for the winter
Canned cauliflower cans can be used for side dishes and salads. To prepare it, you need: five kilograms of cabbage, one kilogram of carrots, the same amount of onions, two tablespoons of salt, eight teaspoons of vinegar. Fans of bell peppers can add it. So, we clean the cabbage and divide it into inflorescences. Wash and cook in boiling salted water for seven to ten minutes.
We also clean the onions and carrots, wash them, then cut them and rinse in boiled water. Lay the vegetables in layers in sterile jars. The same brine in which the cabbage was cooked, pour. After 15 minutes, drain the brine and set it to boil again. In the meantime, add vinegar to each jar and fill it with boiled brine. We immediately clog it. Put it upside down and let it cool for ten hours. Such cabbage can be stored in the apartment without any problems. The main thing is that the sun does not shine on it.