FOR HOME CANNING: CABBAGE BORSCH

For Home Canning: Cabbage Borsch image

Provided by michEgan

Time 1h15m

Yield 8 pints

Number Of Ingredients 10

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5 lbs tomatoes
8 cups coarsely shredded cabbage
6 cups water
2 cups chopped onions
1 cup chopped apple
2 tablespoons instant beef bouillon
2 tablespoons sugar
2 tablespoons lemon juice
1 teaspoon salt
1/8 teaspoon pepper

Steps:

Wash, peel remove stem ends and cores, and quarter tomatoes. Use a small spoon to scrape out the excess seeds, if desired.
In 4 to 6 quart kettle or dutch oven combine all ingredients. Bring to a boil, boil uncovered 5 minutes.
Ladle hot soup into hot jars, leaving 1/2 head space.
Adjust the lids.
Process in canner at 10 pounds, 45 minutes for pints or 55 minutes for quarts.
Makes 8 pints.

Nutrition Facts : Calories 106.3, Fat 0.7, SaturatedFat 0.2, Sodium 343.7, Carbohydrate 24.8, Fiber 6, Sugar 16.6, Protein 4