38
CABBAGE BORSCHT
Servings: 4 pints
Headspace: 1/2 inch
Time: 75 minutes / high pressure setting
Ingredients
2 lbs tomatoes, washed, peeled, cored and quartered
3 1/4 cups red cabbage, coarsely shredded
2 1/2 cups water
1 1/2 medium onions, chopped
1 large apple peeled and sliced
2 teaspoons instant beef bouillon granules
2 teaspoons lemon juice
3/4 teaspoon salt
Freshly ground black pepper to taste
Directions
Combine all the ingredients in a Dutch oven and gently boil uncovered for 5 minutes. Ladle the
hot soup into hot, clean jars leaving 1/2 inch of headspace. Cap and seal. Place in canner with
2 to 3 inches of hot water.
Process 75 minutes/ high pressure setting.
Pressure Canning Recipes: SOUPS
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