I would like to use bottled lemon juice (which I understand is more acidic that vinegar) instead of vinegar and would be leaving out the spices.

Then you wouldn't be making pickled cabbage. What is it you are trying to make? Cabbage packed in lemon juice? I would strongly suggest you first taste what a mix of lemon juice and cabbage tastes like. I think you'll quickly change your mind. :)

While it is true that bottled lemon juice (not fresh) is more acidic than vinegar for something to be "pickled" vinegar is required.

Dave

Thanks Dave,
I'm just looking for a way to safely can cabbage. We make lemon juice dill pickles that are good. I was just wondering if that recipe is safe to can. It seems like a reputable web site.

Well it generally isn't considered fully reputable. Some of the instructions are ok but some aren't and a few are way off. But that particular recipe is - as it is written - looks ok to me for safety issues.

Basically cabbage may be canned as sauerkraut, pickled cabbage, or in some of the relishes like Rummage Relish.

Dave

There's no reason not to can the pickled cabbage. It's 100% vinegar so it's as safe as other veggie pickles.

Since cabbage is often available over a fairly long season, you might want to do small batches, some with vinegar and some with lemon juice to see which you prefer.

I hope you let us know how this turns out. So far this recipe isn't "speaking to me" but sometimes items turn out surprisingly good.

Pickyourown has its good and bad. Generally it's good but then occasionally you run across something that's been modified just enough to make it doubtful. That's almost worse than a site that's obviously flaky.

Carol

Thank you for the advice. I will definitely do a very small batch and I'll let you know how it turns out.