We’ve always loved the hearty comfort of cabbage soup, a timeless favorite that’s easy on the wallet and packed with veggies. Originating from simple European traditions, it’s perfect for home canning to lock in that fresh flavor for months ahead.
Ingredients
We select fresh, high-quality ingredients for our canning cabbage soup recipe to capture its comforting flavors and nutritional benefits. These components build the soup’s hearty base ensuring it preserves well for long-term enjoyment.
Below, we list the ingredients in the order they are typically prepared and added. For optimal results, focus on fresh cabbage as the key element that delivers a crisp texture and mild sweetness even after canning.
- Cabbage: 1 large head (about 2 pounds), shredded – We choose firm, fresh cabbage for its crunchy bite and vibrant green color, which forms the heart of our soup.
- Onions: 2 medium (approximately 1 pound total), diced – We use yellow onions for their sweet, aromatic flavor that enhances the soup’s savory depth.
- Carrots: 4 large (around 1 pound), sliced into 1/4-inch rounds – Fresh carrots add a sweet and earthy crunch, boosting both color and nutrition.
- Celery: 3 stalks, chopped into 1/2-inch pieces – We incorporate celery for its fresh, slightly bitter notes that balance the soup’s overall taste.
- Garlic: 4 cloves, minced – This provides a pungent, robust aroma that infuses the soup with warmth and flavor.
- Tomatoes: 4 medium (or 1 can, 14.5 ounces, diced) – We opt for ripe tomatoes to introduce a juicy, tangy acidity that brightens the mix.
- Vegetable broth: 8 cups – Low-sodium broth serves as the liquid base, allowing us to control seasoning while keeping the soup light and flavorful.
- Seasonings: 1 tablespoon salt, 1 teaspoon black pepper, and 1 teaspoon dried thyme – We add these for a simple yet effective blend that enhances the natural tastes without overpowering the fresh cabbage.
| Nutrient | Per Serving (1 cup) | Daily Value % |
|---|---|---|
| Calories | 120 | 6% |
| Vitamin C | 25 mg | 28% |
| Fiber | 4 g | 14% |
| Sodium | 500 mg | 22% |
Equipment Needed
To prepare and safely can our delicious cabbage soup, we rely on the right tools to maintain quality, ensure proper preservation, and avoid any mishaps. Having the essential equipment on hand allows us to transition smoothly from chopping ingredients to sealing jars with confidence.
Here’s a detailed list of the key equipment we recommend:
- Canning Jars (pint or quart size): We use these heat-resistant glass jars specifically designed for canning to store the soup safely. Opt for new or thoroughly cleaned jars to prevent contamination.
- Canning Lids and Bands: These two-piece sets create an airtight seal during processing. We always check for any dents or rust to ensure a proper fit and extend shelf life.
- Pressure Canner: Essential for low-acid foods like our cabbage soup, this device reaches the high temperatures needed for safe canning. We prefer a 23-quart model for larger batches, as it processes multiple jars at once.
- Large Stockpot: A 12-quart or larger pot is ideal for simmering the soup base. We use this to combine ingredients evenly before filling the jars.
- Cutting Board and Sharp Knife: For prepping vegetables like cabbage and carrots, we recommend a sturdy wooden or plastic board paired with a sharp chef’s knife to ensure precise, efficient cuts.
- Measuring Cups and Spoons: Accurate measurements are crucial for our recipe’s balance of flavors. We use stainless steel sets for durability and ease.
- Ladle and Funnel: The ladle helps us transfer hot soup into jars without spills, while the funnel prevents mess and ensures even filling. We find a wide-mouth funnel particularly useful for quart-sized jars.
- Jar Lifter and Tongs: Safety first—we use a jar lifter to handle hot jars during the canning process, and tongs for managing lids and other hot items.
By gathering this equipment, we set ourselves up for a seamless canning experience that preserves the comforting flavors of our cabbage soup for months. Always prioritize food safety guidelines from reliable sources like the USDA when using these tools.
Instructions
Now that we have gathered our fresh ingredients and essential equipment, we guide you through the simple steps to prepare, cook, and can our hearty cabbage soup for long-term enjoyment.
Prep Work
Before we begin cooking, let’s prepare our vegetables to ensure everything is ready for a seamless process. Start by washing all produce thoroughly under cold water to remove any dirt.
- Shred the cabbage: Use a sharp knife or mandoline to shred 1 medium head of cabbage into thin strips, aiming for about 6 cups to capture its crisp texture and vibrant green color.
- Dice the onions: Chop 2 large onions into small pieces, roughly 1 cup, to release their sweet aroma when cooked.
- Slice the carrots: Cut 3 medium carrots into thin rounds, about 1 cup, for a satisfying crunch that adds natural sweetness.
- Chop the celery: Dice 2 stalks of celery into 1/2-inch pieces, totaling around 1 cup, to infuse earthy flavors.
- Mince the garlic: Finely chop 4 cloves of garlic to enhance the soup’s robust scent.
- Prepare the tomatoes: Dice 4 medium tomatoes into chunks, yielding about 2 cups, for a juicy burst of acidity.
Once prepped, measure out seasonings including 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried thyme to have them at hand.
Cooking the Soup
With our ingredients prepped, we now cook the soup in a large stockpot to build layers of flavor that make this dish comforting and nutritious.
- Heat 2 tablespoons of oil in the stockpot over medium heat until it shimmers, then add the diced onions, sliced carrots, and chopped celery. Sauté for 5 minutes until they soften and release a fragrant aroma that fills the kitchen.
- Stir in the minced garlic and cook for 1 more minute until it turns golden and its pungent scent intensifies.
- Add the shredded cabbage and diced tomatoes, stirring well to combine. Let them cook for 10 minutes until the cabbage wilts slightly and the tomatoes break down, creating a colorful medley with a fresh, earthy taste.
- Pour in 8 cups of low-sodium vegetable broth along with the salt, black pepper, and dried thyme. Bring the mixture to a boil, then reduce heat and simmer uncovered for 20 minutes until the vegetables are tender and the soup develops a rich, hearty flavor that warms the soul.
- Taste and adjust seasonings as needed to achieve the perfect balance of savory and subtle notes.
Canning the Soup
After cooking, we transition to canning to preserve the soup’s fresh flavors safely using our pressure canner and jars.
- Sterilize 6 pint-sized canning jars and lids by boiling them in water for 10 minutes to ensure they are clean and ready for airtight sealing.
- Ladle the hot soup into the prepared jars, leaving 1-inch headspace at the top to allow for expansion during processing and prevent any overflow.
- Wipe the jar rims with a clean cloth to remove any residue, then secure the lids and bands fingertip-tight for a proper seal.
- Place the jars in the pressure canner filled with 2 inches of water, following the manufacturer’s instructions. Process at 10 pounds of pressure for 75 minutes for pints to eliminate any risk of spoilage.
- Once processed, turn off the heat and let the pressure release naturally. Use a jar lifter to remove the jars and place them on a towel to cool for 12 to 24 hours, listening for the satisfying pop of the lids sealing.
After cooling, check that the lids have sealed by pressing the center; if it doesn’t flex, store the jars in a cool, dark place for up to 1 year. If any fail to seal, refrigerate and use within a week.
Tips for Storage
As we wrap up our canning cabbage soup recipe, proper storage is key to maintaining safety, flavor, and nutritional value. We emphasize storing your jars correctly to ensure the soup’s comforting flavors—think the earthy crunch of cabbage and the aromatic blend of herbs—remain intact for months.
Ideal Storage Conditions
To preserve the quality of your canned cabbage soup, store the sealed jars in a cool, dark, and dry place. This environment helps prevent nutrient degradation and keeps the soup’s vibrant colors and tastes fresh. Aim for a temperature between 50°F and 70°F, as extremes can compromise the seal and lead to spoilage.
Shelf Life and Safety Guidelines
Home-canned goods like our cabbage soup typically last up to 12 months when stored properly. However, always inspect jars before use. Here’s a quick breakdown of key storage details:
| Aspect | Recommendation | Why It Matters |
|---|---|---|
| Shelf Life | 12 months from canning date | Ensures optimal flavor and safety; beyond this, quality may decline. |
| Storage Temperature | 50°F to 70°F | Prevents bacterial growth and maintains the soup’s comforting texture. |
| Humidity Level | Below 60% | Reduces risk of rust on lids and keeps the soup’s vegetables crisp. |
Label each jar with the canning date using a waterproof marker to track freshness easily. We advise against storing in areas like garages or basements where temperatures fluctuate, as this could affect the soup’s hearty appeal.
Handling After Opening
Once you open a jar of your canned cabbage soup, refrigerate it immediately and consume within 3 to 4 days for the best taste and safety. Always check for signs of spoilage—such as bulging lids, off odors, or cloudy liquid—before eating, as these indicate potential contamination. If in doubt, discard the contents to prioritize food safety.
For long-term enjoyment, we recommend rotating your stock by using older jars first, ensuring you always savor the soup at its peak.
Conclusion
We’re thrilled you’ve explored canning cabbage soup with us
It’s a rewarding way to lock in fresh flavors for cozy meals ahead
Let’s keep experimenting in the kitchen—your homemade batches will bring lasting satisfaction and health perks whenever you need them
Frequently Asked Questions
What is cabbage soup and its origins?
Cabbage soup is a comforting, affordable dish packed with vegetables, originating from Europe. It’s valued for its fresh flavors and nutritional benefits, making it ideal for home canning to preserve taste for later enjoyment.
What are the key ingredients for canning cabbage soup?
The main ingredients include shredded cabbage, diced onions, sliced carrots, chopped celery, minced garlic, diced tomatoes, and low-sodium vegetable broth. Season with salt, black pepper, and dried thyme. Use fresh, high-quality veggies to capture the soup’s comforting flavors and health benefits.
What equipment is needed for canning cabbage soup?
Essential tools include heat-resistant canning jars, lids, and bands for sealing; a pressure canner for safe processing; a large stockpot for simmering; a cutting board, knife, measuring cups, spoons, ladle, funnel, jar lifter, and tongs. Follow safety guidelines to prevent spoilage.
How do I prepare and can cabbage soup?
Start by washing and chopping vegetables like cabbage, onions, carrots, celery, garlic, and tomatoes. Sauté them, add broth and seasonings, then simmer until tender. Sterilize jars, ladle in the soup, seal, and process in a pressure canner for safe preservation.
Is cabbage soup healthy?
Yes, cabbage soup is nutritious, low in calories, and rich in vitamins from its vegetable base. Each serving offers benefits like vitamins A and C, plus fiber, making it a healthy, comforting option for meals.
How long does canned cabbage soup last?
Home-canned cabbage soup can last up to 12 months when stored in a cool, dark, dry place between 50°F and 70°F. Always inspect jars for signs of spoilage before use, and refrigerate opened soup, consuming it within 3-4 days.
How should I store canned cabbage soup?
Store sealed jars in a cool, dark, dry location to maintain safety, flavor, and nutrition. Label with the canning date and rotate stock. Ideal temperature is 50°F to 70°F; after opening, refrigerate and use within 3-4 days.