Borscht on the shelf 🙂
Servings: Makes about 9 pints
5 lbs tomatoes (I used 2 quarts stewed)
8 cups coarsely shredded cabbage (I used red)
7 cups water
1 cup diced pickled beets, drained (my addition)
2 cups chopped onions
1 cup chopped apples
2 Tablespoons instant beef bouillon
2 Tablespoons sugar (I used brown)
2 Tablespoons lemon juice
1 teaspoon salt (I used ½ tsp.)
1/8 teaspoon pepper
1 tsp. dill weed (my addition)
3 Tbsp. Tomato paste (my addition)
Wash, scald, 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, filling half the jar with solids and the rest with liquid. Leave 1″ head space. Adjust the lids. Process in pressure canner at 10 pounds, 60 minutes for pints or 75 minutes for quarts. Adjust for your altitude.
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