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Canning kohlrabi?

I have several kohlrabi from my CSA box - and I just realized I can probably can /them/! As I mentioned, no pressure canner, so it had to be acidic.

I can't find any specifically 'canning' recipes for kohlrabi, but I found a pickle recipe. The only requirement for pickle canning is an acidity of 4.6 or below, right? And since white vinegar has a pH of 2.4, this following recipe should be more than sufficient?

Kohlrabi Pickle Chips
750g-1kg small kohlrabi trimmed of leaves and stems
3 small onions
1/4 cup pickling salt
1 litre ice water
2 cups vinegar
2/3 cup sugar
1 tablespoon mustard seeds
1 teaspoon celery seeds
1/4 teaspoon turmeric

Peel and thinly slice kohlrabi and onions. Place in a large bowl. Mix together the pickling salt with the ice water. Pour the water mixture over the kohlrabi and onions and soak for 3 hours. Drain, rinse and place the kohlrabi and onions in a bowl. In a saucepan, place the vinegar, sugar, mustard seed, celery seed and turmeric. Bring to the boil and cook for 3 minutes. Pour the vinegar mixture over the vegetables. Cool, cover and refrigerate for up to 3 days.

So... peoples with more experience than I! If I can and process this for 10 mins, will I be in the clear? I know there's not supposed to be 'experimentation' in canning, but this seems like a pretty safe bet to me.


( 3 comments — Leave a comment )
Mar. 17th, 2010 01:17 am (UTC)
...alas! If only you'd given that to me yesterday! >.>

Seeing their processing time, though, I'm wondering if I should put the jars back in the pot and boil them again for 20 mins. I only did 12...
Mar. 18th, 2010 05:11 am (UTC)
sorry! I can't read everyday because of working hours :(
hmm 20 minutes..well I guess it can't hurt can it?
( 3 comments — Leave a comment )


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