For Home Canning: Cabbage Borsch

• tomatoes↗5 lbs
• coarsely shredded cabbage8 cups
• water↗6 cups
• chopped onions2 cups
• chopped apple1 cup
• instant beef bouillon↗2 tablespoons
• sugar↗2 tablespoons
• lemon juice↗2 tablespoons
• salt↗1 teaspoon
• pepper↗1⁄8 teaspoon

Step-by-step instructions

1. 1

   Wash, peel remove stem ends and cores, and quarter tomatoes. Use a small spoon to scrape out the excess seeds, if desired.

2. 2

   In 4 to 6 quart kettle or dutch oven combine all ingredients. Bring to a boil, boil uncovered 5 minutes.

3. 3

   Ladle hot soup into hot jars, leaving 1/2 head space.

4. 4

   Adjust the lids.

5. 5

   Process in canner at 10 pounds, 45 minutes for pints or 55 minutes for quarts.

6. 6

   Makes 8 pints.