5 lbs tomatoes washed, peeled, cored and quartered
8 cups red cabbage coarsely shredded
6 c water
4 medium onions, chopped
2 small tart apples, peeled and sliced
2 Tblsp instant beef bouillon granules
2 Tblsp lemon juice
1 tsp salt
Freshly ground black pepper to taste
Instructions
Combine all the ingredients in a dutch oven and gently boil uncovered for 5 minutes.
Ladle the hot soup into clean jars leaving 1 inch headspace. Cap and seal jars and process for 75 minutes in a pressure canner. If your using a dial gauge canner, process at 11 lbs of preasure. If your using a weighted gauge canner, process at 10 lbs of preasure.
Originally Submitted
9/15/2012
0 Out of 5 from
0 reviews
You can add this Cabbage Borscht- canning recipe recipe to your own private DesktopCookbook.
