Canning Recipes

Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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1 medium cabbage -- chopped, (2 qts)
6 medium onions -- chopped
6 green peppers -- coarsely chopped
6 sweet red peppers -- coarsely chopped
1 quart chopped green tomatoes
1/4 cup pickling salt
2 tablespoons prepared mustard
6 cups vinegar, 5% acidity
2 1/2 cups sugar
1 1/2 teaspoons ground turmeric
1 teaspoon ground ginger
2 tablespoons mustard seeds
1 tablespoon mixed pickling spices

Combine cabbage, onion, peppers, tomatoes, and salt in large bowl. Cover;
let stand overnight. Drain.

Mix mustard with a little vinegar in kettle; add remaining vinegar, sugar,
turmeric, ginger, mustard seeds, and pickling spices; simmer 20 minutes.
Add vegetables; simmer 10 minutes. Immediately ladle into 7 hot,
sterilized pint jars, filling to within 1/4-inch from the top. Adjust

Process in boiling water 5 minutes. Start to count the processing time
when water in canner returns to boiling.

Remove jars. Cool on wire racks 12 to 14 hours. Check jars for airtight

This recipe yields 7 pints.

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