Pressure Canning Red Cabbage
A market close to me sells red cabbage canned in jars (from Poland I think). So it must be reasonably safe, since it seems to be a staple item. Is it reasonable to use soup or spinach canning guidelines for canning this product, or is there a different recommendation you would have?
I am not sure if you are referring to an imported and/or commercially processed red cabbage, or not. Canned food sold at a market or anywhere else in the US should be compliant with federal Food and Drug Administration (FDA) regulations, as well as state and local regulations. If so, one would assume it is safe to consume if handled properly. However, just because it is a staple item sold at a market does not guarantee it is an approved FDA product. Regulations apply to commercial products and foods processed on farms (value added products) or processed in a facility licensed by the state. Check with your state or local health department or department of agriculture for more information. For home canned cabbage, the only approved processing methods and recipes are for pickled cabbage and pickled relishes that contain cabbage or fermented cabbage (sauerkraut). Please see the National Center for Home Food Processing for canning procedures and recipeshttp://nchfp.uga.edu/index.html . Use only tested recipes from this or other recommended tested recipe sources, such as Ball Blue Book, Cooperative Extension, or So Easy to Preserve.