This is a cooking recipe. A person should never can a cooking recipe. Cooking recipes and those designed with safety in mind for canning are two completely differnt things. Not nearly enough vinegar in your recipe. There is a red cabbage recipe in the new Ball Blue Book that would be safe to can.

I know that you can buy something similar in the grocery store.

That may be true but there are many things that can be commercially canned that can't be safely canned at home. Very different equipment as well as preservatives are used for processing commercially canned foods.

But there is no reason I can think of why you couldn't make and freeze this. The texture may be affected but it would be safe.

Dave

Commercial canning involves many things that home canning cant do. Things like vacuum canning, and ultra high heat exposure as well as radiation are used on some items that are 'shelf stable. I have commercially made chicken, gravy and mashed potatoes sitting on the pantry self in plastic dishes. All they need is a zap in the microwave for about 90 seconds and they are ready to eat. Would never even attempt to make such things canned like that. You could possibly use a sour kraut recipe that is fermented using salt. This produces lactic acid and once its fermented fully, you could had a bit of othe things to it, but I am not sure what would make it unsafe again.

Thanks for the intell. I didn't think the ratio of vinegar to vegetable was right for canning, but on the off chance it was, I wanted to ask. I'll be looking into the official canning recipe(s) then.